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BIOCHEMICAL CHARACTERIZATION OF BORAGE ( BORAGO OFFICINALIS L.) SEEDS
Author(s) -
MHAMDI BAYA,
WANNES WISSEM AIDI,
BOURGOU SOUMAYA,
MARZOUK BRAHIM
Publication year - 2009
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2009.00221.x
Subject(s) - chemistry , officinalis , food science , polyphenol , linoleic acid , rosmarinic acid , oleic acid , antioxidant , composition (language) , chromatography , fatty acid , botany , organic chemistry , biochemistry , biology , linguistics , philosophy
Gas chromatography–mass spectrometry analysis of seed Borago officinalis essential oil (EO) revealed the presence of 16 volatile components. β‐Caryophyllene (26%) and p‐cymene‐8‐ol (19.7%) represented the major components, while nonadecane (0.7%) and hexanol (0.7%) were the minor ones. The EO composition was characterized by higher abundance of oxygenated monoterpenes (27.7%), followed by sesquiterpenes (26%). Fatty acid composition showed the predominance of linoleic (35.4%), oleic (24.2%) and γ‐linolenic (20.4%) acids. Polyphenols were analyzed by reversed‐phase high‐performance liquid chromatography after acid hydrolysis of phenolic acid esters. Six phenolic acids were identified in seed extract and rosmarinic acid was the predominant one with 1.65 mg/g dry matter weight equivalent to 33% of total phenolic acids.PRACTICAL APPLICATIONS Borage ( Borago officinalis L.) is of great interest because of its medicinal and nutritional properties. In fact, thanks to its characteristic composition in fatty acids, particularly high levels of gamma‐linolenic acid in its seed oil, borage has gained importance. The potent consumers of this medicinal plant are hypertensive and hypercholesterolemic people. Borage consumption is also recommended for people suffering from rheumatism and eczema. Unfortunately, the knowledge about antioxidative/antiradical properties of borage is very scanty. So, recently, an extensive investigation was focused on the antioxidant properties of borage extracts. These extracts showed excellent antioxidant properties and their effects were attributed to their phenolic constituents. These antioxidants can be concentrated, either as crude extracts or individual phenolic compounds, to be used in highly unsaturated oils such as marine oils. Furthermore, borage consumption has been reported as a possible gastric cancer protective factor.