Phenolic Compounds, Antioxidant Activity and Fatty Acid Composition of Roasted Alyanak Apricot Kernel.

The oil recovery from Alyanak apricot kernel was 36.65% in control (unroasted) and increased to 43.77% in microwave-roasted kernels. The total phenolic contents in extracts from apricot kernel were between 0.06 (oven-roasted) and 0.20 mg GAE/100 g (microwave-roasted) while the antioxidant activity varied between 2.55 (oven-roasted) and 19.34% (microwave-roasted). Gallic acid, 3,4-dihydroxybenzoic acid, (+)-catechin and 1,2-dihydroxybenzene were detected as the key phenolic constituents in apricot kernels. Gallic acid contents varied between 0.53 (control) and 1.10 mg/100 g (microwave-roasted) and 3,4-dihydroxybenzoic acid contents were between 0.10 (control) and 0.35 mg/100 g (microwave-roasted). Among apricot oil fatty acids, palmitic acid contents ranged from 4.38 (oven-roasted) to 4.76% (microwave-roasted); oleic acid contents were between 65.73% (oven-roasted) and 66.15% (control) and linoleic acid contents varied between 26.55 (control) and 27.12% (oven-roasted).

Optimization of Ultrasonic-assisted Extraction and Fatty Acid Composition of Oil from Paeonia suffruticosa Andr. Seed.

Response surface methodology (RSM) was applied to optimize the effects of extraction parameters including time, power, temperature and liquid-to-solid ratio on peony seed oil yield. Box-Behnken design (BBD) was employed for optimization of extraction parameters in oil yield that extracted assisting by ultrasonic while petroleum ether as solvent. The chemical composition of peony seed oil under optimal condition in ultrasonic-assisted extract method was analyzed by gas chromatography-mass spectrometry (GC-MS). The optimal conditions were that extraction time 45 min, extraction temperature 45°C, extraction power 90 W and liquid-to-solid ratio 7:1, respectively. Under this condition, the extraction yield value was 33.90% which was with 95% confidence level, hence indicated the reliability of RSM in optimizing ultrasonic-assisted extraction of oil from Paeonia suffruticosa Andr. seed. Three unsaturated fatty acid of peony oil such as n-3 α-linolenic acid (39.75%), n-6 linoleic acid (26.32%) and the oleic acid (23.66%), totally more than 89.00% was determined at optimum condition.

Quality Properties, Fatty Acid and Sterol Compositions of East Mediterranean Region Olive Oils.

In this study, important physicochemical properties, fatty acid and sterol compositions of olive oils from the olives which harvested from Mersin (Buyuk Topak Ulak, Gemlik, Sari Ulak), Adana (Gemlik), Osmaniye (Gemlik) and Hatay (Gemlik, Kargaburun, Hasebi, Halhali) in the Eastern Mediterranean region of Turkey have been investigated. Ripening index and oil yield analysis of the olives and free fatty acids, peroxide value, UV absorbance (K232, K270), fatty acid composition, sterol composition, erythrodiol+uvaol content, and total sterol analysis of the olive oil samples were carried out. The levels of free acidity in the olive oil samples ranged from 0.39% (Hatay Gemlik: HG3) to 2.23% (Mersin Gemlik: MG). Peroxide value ranged from 8.87 to 18.87 meq O2/kg. As K232 values in the oils fluctuated between 1.4370 and 2.3970, K270 values varied between 0.1270 and 0.1990. The results showed that all ΔK values were lower than the maximum legal limit of 0.01. The main fatty acid in all oil samples was oleic acid, ranging from 58.72% (Hatay Hasebi: HHs) to 74.54% (Hatay Gemlik: HG2). Palmitic acid values were within the percentage of 12.83% (Hatay Kargaburun: HK) to 18.50% (HHs). Total sterol content varied from 720.41 mg/kg (Hatay Kargaburun: HK) to 4519.17 mg/kg (Buyuk Topak Ulak: BTU). The ß-sitosterol percentage of olive oils ranged from 76.12% (Adana Gemlik: AG) to 94.23% (Buyuk Topak Ulak: BTU). The results of this study indicated that variety significantly affect the quality indices, fatty acid and sterol compositions of olive oils significantly varied among varieties.

Physico-Chemical Analysis and Fatty Acid Profiling of Fenugreek (Trigonella foenum-graecum) Seed Oil Using Different Solvents.

Fenugreek (Trigonella foenum-graecum) a native to Southern Europe, Mediterranean region and Western Asia has been used as a spice all over the world to increase the sensory quality to the food. It is also known for its medicinal properties such as anti-diabetic, anti-carcinogenic, hypocholesterolemic and immunological activities and can also be used as a food stabilizer and emulsifying agent. The ash, protein, moisture and fiber content of defatted fenugreek seed powder obtained were 9%, 23.04%, 3.8%, 25.47% respectively. So, this study is systematically intended to determine the fatty acid composition, to be best among the different solvents used are the ethanol, petroleum ether, acetone and hexane for the extraction of the fenugreek seed oil and to analyze its susceptibility to oxidation. This study was carried out to investigate and examine the results such as acid value, peroxide value, saponification value, iodine value and the physical properties such as the color value and the refractive index of the seed oil. The results stipulate that the oil extracted using the solvent hexane had better quality and yield. Linoleic acid (41.97%) followed by alpha-linolenic acid (29.33%) and cis-9 oleic acid (12.95%) was found as the primary fatty acids present in the oil extracted using hexane. Along with these fatty acids, the PUFA content of hexane oil (71.30%) was also observed to be in a good range. So, on comparing these results with codex standards, it revealed that it can be considered as edible oil with further purifications.

Lipid Characteristics of Camellia Seed Oil.

Camellia oleifera, C. japonica and C. sinensis are three representative crops of the genus Camellia. In this work, we systematically investigated the lipid characteristics of these seed oils collected from different regions. The results indicated significant differences in acid value (AV), peroxide value (PV), iodine value (IV), saponification value (SV) and relative density of the above-mentioned camellia seed oils (p < 0.05). The C. japonica seed oils showed the highest AV (1.7 mg/g), and the C. sinensis seed oils showed the highest PV (17.4 meq/kg). The C. japonica seed oils showed the lowest IV (79.9 g/100 g), SV (192.7 mg/g) and refractive index (1.4633) of all the oils, while the C. sinensis seed oils showed the lowest relative density (0.911 g/cm3). The major fatty acids in the camellia seed oils were palmitic acid (16:0), oleic acid (18:1) and linoleic acid (18:2); the oleic acid in C. oleifera and C. japonica seed oils accounted for more than 80% of the total fatty acids. The oleic acid levels in the C. oleifera and C. japonica oils were higher than those in the C. sinensis seed oils, while the linoleic acid levels in the former were lower than those in the latter one. Differences also exist in the triacylglycerol (TAG) composition, although the most abundant TAG molecular species in the camellia seed oils was trioleoylglycerol (OOO). Seven sterol species, squalene and α-tocopherol were detected in the camellia seed oils, however, the contents of tocopherol and unsaponifiable molecules in the C. oleifera and C. japonica seed oils were significantly lower than those in the C. sinensis seed oil. These results demonstrated that the varieties of Camellia affected the seed oil lipid characteristics.

The Relations between Minor Components and Antioxidant Capacity of Five Fruits and Vegetables Seed Oils in China.

The seed of five fruits and vegetables, which are often eaten by Chinese people, were selected as research objects to study the physicochemical properties, nutritional ingredients and antioxidant capacity of their seed oils. The fatty acid results indicated that the oleic acid was the main unsaturated fatty acid in almond oil and celery seed oil (content of 64.10% and 62.96%, respectively), and the wax gourd seed oil, watermelon seed oil and pumpkin seed oil were linoleic acid as the main unsaturated fatty acid (content of 72.45%, 76.77% and 47.35%, respectively). Unsaturated fatty acids are mainly located at the sn-2 position of the triacylglycerol (TAG), whereas saturated fatty acids are mainly located at the sn-1, 3 positions for the five seed oils. The pumpkin seed oil had certain advantages in terms of phytosterols and squalene (3716 and 2732 mg/kg, respectively). The high content of polyphenol for celery seed oil exhibits higher medicinal value. Polyphenols, and brassicasterols were have significant correlation with antioxidant capacity (p < 0.05, r = 0.890-0.998). The significant differences in nutrient composition between these fruits and vegetables seed oils indicate their unique value as food.

Preparation of High-Purity Trilinolein and Triolein by Enzymatic Esterification Reaction Combined with Column Chromatography.

High-purity trilinolein and triolein were prepared by Novozym 435-catalyzed esterification reaction combined with column chromatography purification in this study. Firstly, linoleic acid and oleic acid were respectively extracted from safflower seed oil and camellia seed oil by urea adduct method. Secondly, trilinolein and triolein were synthesized through Novozym 435 catalyzed esterification of glycerol and fatty acids. The best synthesis conditions were obtained as follows: reaction temperature 100°C, residual pressure 0.9 kPa, enzyme dosage 6%, molar ratio of glycerol to linoleic acid 1:3 and reaction time 8 h. Crude trilinolein and triolein were further purified by silica gel column chromatography. Finally, highpurity trilinolein (95.43±0.97%) and triolein (93.07±1.05%) were obtained.

Identification of hydroxytyrosyl oleate, a derivative of hydroxytyrosol with anti-inflammatory properties, in olive oil by-products.

Hydroxytyrosyl esters with short, medium and long acyl chains were evaluated for their ability to reduce nitric oxide (NO) production by lipopolysaccharide-stimulated RAW264.7 macrophages. Among the compounds tested, C18 esters, namely hydroxytyrosyl stearate (HtySte) and hydroxytyrosyl oleate (HtyOle), were found to decrease NO production in a concentration-dependent manner, while the other compounds, including the parent hydroxytyrosol, were ineffective in the tested concentration range (0.5-5 µM). Further study of the potential immune-modulating properties of HtyOle revealed a significant and concentration-dependent suppression of prostaglandin E2 production. At a transcriptional level, HtyOle inhibited the expression of inducible NO synthase, cyclooxygenase-2 and interleukin-1ß. Moreover, HtyOle was identified for the first time in olive oil by-products by means of high performance liquid chromatography coupled with mass spectrometry. By contrast, HtyOle was not found in intact olives. Our results suggest that HtyOle is formed during oil processing and represents a significant form in which hydroxytyrosol occurs.

Changes in Soybean (Glycine max L.) Flour Fatty-Acid Content Based on Storage Temperature and Duration.

Soybeans are low in saturated fat and a rich source of protein, dietary fiber, and isoflavone; however, their nutritional shelf life is yet to be established. This study evaluated the change in the stability and quality of fatty acids in raw and roasted soybean flour under different storage temperatures and durations. In both types of soybean flour, the fatty-acid content was the highest in the order of linoleic acid (18-carbon chain with two double bonds; C18:2), oleic acid (C18:1), palmitic acid (C16:0), linolenic acid (18:3), and stearic acid (C18:0), which represented 47%, 26%, 12%, 9%, and 4% of the total fatty-acid content, respectively. The major unsaturated fatty acids of raw soybean flour-oleic acid, linoleic acid, and linolenic acid-decreased by 30.0%, 94.4%, and 97.7%, and 38.0%, 94.8%, and 98.0% when stored in polyethylene and polypropylene film, respectively, after 48 weeks of storage under high-temperature conditions. These values were later increased due to hydrolysis. This study presents the changes in composition and content of two soybean flour types and the changes in quality and stability of fatty acids in response to storage temperature and duration. This study shows the influence of storage conditions and temperature on the nutritional quality which is least affected by packing material.

Chemical Composition, Characteristics Profiles and Bioactivities of Tunisian Phalaris canariensis Seeds: a Potential Source of ω-6 and ω-9 Fatty Acids.

Seeds oils of Phalaris canariensis extracted by ultrasonication and cold maceration were evaluated for their physical characteristics, total phenol contents, fatty acid and sterol compositions as well as for their antioxidant, antibacterial and acetylcholinesterase activities. The physicochemical properties of ultrasonication and cold maceration oils respectively were: acid values (4.00 and 3.25) mg KOH/g, peroxide values (5.53 and 4.41) meq O2 Kg-1, iodine values (88.83 and 95.17) g/100 g of oil, saponification values (119.21 and 98.17) mg KOH/g, phenolic content (36.40 and 53.00) mg GAE/g extract, chlorophylls (0.52 and 0.60) mg/kg oil and carotenoids contents (1.92 and 1.88) mg/kg oil. Gas chromatography analysis revealed that linoleic (52.03 and 52.2%), oleic (31.75 and 31.84%) and palmitic (11.09 and 11.34 %) acids were the major fatty acids in the two oils. Specific extinctions at 232 nm (K232) and 270 nm (K270) were (0.58 and 0.44) and (0.42 and 0.33), respectively. The DSC melting curve showed that their melting points and melting enthalpies were (-28.05°C and 76.8 J/g) and (-27.47°C and 62.3 J/g), respectively. On the other hand, the evaluation of their DPPH radical scavenging, total antioxidant capacity, antibacterial and acetylcholinesterase activities showed interesting results. Thus, Phalaris canariensis seeds oils could deserve further consideration and investigation as a potentially new multi-purpose product for agro-food, medicinal and cosmetic uses.

Bioactive compounds and quality parameters of avocado oil obtained by different processes.

The objective of this study was to evaluate the quality of avocado oil whose pulp was processed through different drying and oil extraction methods. The physicochemical characteristics of avocados cv. Breda were determined after drying the pulp in an oven under ventilation (40 °C and 60 °C) and vacuum oven (60 °C), followed by the oil extracted by mechanical pressing or the Soxhlet method. From the approximately 72% pulp found in the avocado fruit, the 16% fraction is lipids. The quality indices evaluated in avocado oil showed better results when the pulp was dried at 60 °C under vacuum and oil extraction was done by the Soxhlet method with petroleum ether, whereas the bioactive compounds were better preserved when the avocado pulp was dried at 60 °C under ventilation and mechanical pressing was used for the oil extraction. Among the fatty acids found, oleic acid was the main.

GC-MS analysis of the bioactive phytoconstituents of various organic crude extracts from the seed kernels of Manilkara bidentata (balata) collected in Trinidad, W.I.

The present study reports the first phytochemical investigation of the seed kernels of Manilkara bidentata (Balata) harvested in Trinidad, W.I. Gas chromatography-mass spectrometry (GC-MS) analysis of the n-hexane, chloroform, ethyl acetate, ethanol and methanol extracts showed a total of 39 components. 2,6,10,14,18-pentamethyl-2,6,10,14,18-eicosapentaene (74.93%), 9-octadecenoic acid, (Z)- 2,3-dihydroxypropyl ester (79.98%), (Z)-ethyl oleate (92.75%), Z,E-2-methyl-3,13-octadecadien-1-ol (80.51%) and 5-(hydroxymethyl)-2-furancarboxyaldehyde (50.32%) were the major constituents identified in the n-hexane, chloroform, ethyl acetate, ethanol and methanol extracts, respectively. The extracts showed the presence of several bioactive components and provides reference data for further research of its active constituents.

Extraction, isolation and characterization of bioactive compounds from chloroform extract of Carica papaya seed and it's in vivo antibacterial potentiality in Channa punctatus against Klebsiella PKBSG14.

The relative efficacy of the isolated pure compound, extracted from Carica papaya seed has been tested against live fish, Channa punctatus infected with pathogenic strains of KlebsiellaPKBSG14 (gene bank accession no.KJ162158) at a dose of 0.75 CFU/ml in vivo. The isolated compound has been characterized by chromatography and mass spectroscopy studies using FTIR, 1HNMR and 13c NMR to identify as well as to determine the nature of the pure compound. This study revealed the extracted biological molecule is oleic acid, a long chained saturated fatty acid (LFAs) with a molecular formula C18H34O2. Later this compound was analyzed for its efficacy as an antibacterial agent in vivo through cytotoxicological and genotoxicological assays. A dose of 0.5 mg/kg and 1 mg/kg b.w of isolated pure oleic acid has been tested and it showed effective result in regard to DNA fragmentation, comet tail length and toxicity biomarkers like ROS generation. The results of in vivo studies showed similar effects on spleen cells with regard to cell viability by PI staining, cell cycle analysis and also Annexin-FITC assay. Thus, the overall results suggest that oleic acid increases drug bioavailability and thereby has a better chemo-preventive action against bacterial infection in vivo.

Secreted Phospholipase A2 Specificity on Natural Membrane Phospholipids.

The secreted phospholipase A2 (sPLA2) family contains 10 catalytically active isoforms. Current in vitro biochemical studies have shown that individual sPLA2s have distinct substrate selectivity in terms of the polar head groups or sn-2 fatty acids of their substrate phospholipids. Importantly, transgenic or knockout mice for distinct sPLA2s display nonoverlapping phenotypes, arguing that they do act on different phospholipid substrates and mobilize unique lipid metabolites in vivo. In an effort to comprehensively understand lipid metabolism driven by individual sPLA2s under pathophysiological conditions, we took advantages of mass spectrometric lipidomics technology to monitor the spatiotemporal changes in phospholipids (substrates) and products (fatty acids, lysophospholipids, and their metabolites) in tissues or cells of sPLA2-transgenic or knockout mice. The in vivo lipidomic data were compared with the in vitro activity of recombinant sPLA2s toward phospholipid mixtures extracted from the target tissues, cells, or extracellular membrane components on which sPLA2s may intrinsically act. These approaches reveal that the overall tendency in in vitro assays using natural membranes is recapitulated in several in vivo systems, often with even more selective patterns of hydrolysis. In this chapter, we will summarize current understanding of the in vivo substrate specificity of sPLA2s toward natural membrane phospholipids.

Fatty Acid and Phenolic Compound Concentrations in Eight Different Monovarietal Virgin Olive Oils from Extremadura and the Relationship with Oxidative Stability.

Olive oils have been shown to be more resistant to oxidation than other vegetable fats, mainly due to their fatty acid (FA) profile which is rich in oleic acid and to their high content of antioxidants, principally phenols and tocopherols. This has situated virgin olive oils (VOOs) among the fats of high nutritional quality. However, it is important to stress that the oil's commercial category (olive oil, virgin olive oil, extra-virgin olive oil), the variety of the source plant, and the extraction-conservation systems all decisively influence the concentration of these antioxidants and the oil's shelf-life. The present work studied the fatty acid (FA) and phenolic composition and the oxidative stability (OS) of eight olive varieties grown in Extremadura (Arbequina, Cornicabra, Manzanilla Cacereña, Manzanilla de Sevilla, Morisca, Pico Limón, Picual, and Verdial de Badajoz), with the olives being harvested at different locations and dates. The Cornicabra, Picual, and Manzanilla Cacereña VOOs were found to have high oleic acid contents (>77.0%), while the VOOs of Morisca and Verdial de Badajoz had high linoleic acid contents (>14.5%). Regarding the phenol content, high values were found in the Cornicabra (633 mg·kg-1) and Morisca (550 mg·kg-1) VOOs, and low values in Arbequina (200 mg·kg-1). The OS was found to depend upon both the variety and the date of harvesting. It was higher in the Cornicabra and Picual oils (>55 h), and lower in those of Verdial de Badajoz (26.3 h), Arbequina (29.8 h), and Morisca (31.5 h). In relating phenols and FAs with the OS, it was observed that, while the latter, particularly the linoleic content (R = -0.710, p < 0.001, n = 135), constitute the most influential factors, the phenolic compounds, especially o-diphenols, are equally influential when the oils' linoleic content is ≥12.5% (R = 0.674, p < 0.001, n = 47). The results show that VOOs' resistance to oxidation depends not only on the FA or phenolic profile, but also on the interaction of these compounds within the same matrix.

Quantitative Determination of Ceramide Molecular Species in Dendritic Cells.

BACKGROUND/AIMS: The activation of acid sphingomyelinase by cellular stress or receptors or the de novo synthesis lead to the formation of ceramide (N-acylsphingosine), which in turn modifies the biophysical properties of cellular membrane and greatly amplifies the intensity of the initial signal. Ceramide, which acts by re-organizing a given signalosome rather than being a second messenger, has many functions in infection biology, cancer, cardiovascular syndromes, and immune regulation. Experimental studies on the infection of human cells with different bacterial agents demonstrated the activation of the acid sphingomyelinase/ceramide system. Moreover, the release of ceramide was found to be a requisite for the uptake of the pathogen. Considering the particular importance of the cellular role of ceramide, it was necessary to develop sensitive and accurate methods for its quantification. METHODS: Here, we describe a method quantifying ceramide in dendritic cells and defining the different fatty acids (FA) bound to sphingosine. The main steps of the method include extraction of total lipids, separation of the ceramide by thin-layer chromatography, derivatization of ceramide-fatty acids (Cer-FA), and quantitation of these acids in their methyl form by gas chromatography on polar capillary columns. The identification of FA was achieved by means of known standards and confirmed by mass spectrometry. RESULTS: FA ranging between C10 and C24 could be detected and quantified. The concentration of the sum of Cer-FA amounted to 14.88 ± 8.98 nmol/106 cells (n=10). Oleic acid, which accounted for approximately half of Cer-FA (7.73 ± 6.52 nmol/106 cells) was the predominant fatty acid followed by palmitic acid (3.47 ± 1.54 nmol/106 cells). CONCLUSION: This highly sensitive method allows the quantification of different molecular species of ceramides.

Fatty acid profile in the seeds and seed tissues of Paeonia L. species as new oil plant resources.

Most common plant oils have little α-linolenic acid (C18:3(Δ9,12,15), ALA) and an unhealthy ω6/ω3 ratio. Here, fatty acids (FAs) in the seeds of 11 species of Paeonia L., including 10 tree peony and one herbaceous species, were explored using gas chromatograph-mass spectrometer. Results indicated that all Paeonia had a ω6/ω3 ratio less than 1.0, and high amounts of ALA (26.7-50%), oleic acid (C18:1(Δ9), OA) (20.8-46%) and linoleic acid (C18:2(Δ9,12), LA) (10-38%). ALA was a dominant component in oils of seven subsection Vaginatae species, whereas OA was predominant in two subsection Delavayanae species. LA was a subdominant oil component in P. ostii and P. obovata. Moreover, the FA composition and distribution of embryo (22 FAs), endosperm (14 FAs) and seed coat (6 FAs) in P. ostii, P. rockii and P. ludlowii were first reported. Peony species, particularly P. decomposita and P. rockii, can be excellent plant resources for edible oil because they provide abundant ALA to balance the ω6/ω3 ratio. The differences in the ALA, LA and OA content proportion also make the peony species a good system for detailed investigation of FA biosynthesis pathway and ALA accumulation.

Extraction of Oleic Acid from Moroccan Olive Mill Wastewater.

The production of olive oil in Morocco has recently grown considerably for its economic and nutritional importance favored by the country's climate. After the extraction of olive oil by pressing or centrifuging, the obtained liquid contains oil and vegetation water which is subsequently separated by decanting or centrifugation. Despite its treatment throughout the extraction process, this olive mill wastewater, OMW, still contains a very important oily residue, always regarded as a rejection. The separated oil from OMW can not be intended for food because of its high acidity of 3.397% which exceeds the international standard for human consumption defined by the standard of the Codex Alimentarius, proving its poor quality. This work gives value addition to what would normally be regarded as waste by the extraction of oleic acid as a high value product, using the technique of inclusion with urea for the elimination of saturated and unsaturated fatty acids through four successive crystallizations at 4°C and 20°C to have a final phase with oleic acid purity of 95.49%, as a biodegradable soap and a high quality glycerin will be produced by the reaction of saponification and transesterification.

Rapid, Bioassay-Guided Process for the Detection and Identification of Antibacterial Neem Oil Compounds.

Bioassay guidance was used along the whole process including method development, isolation and identification of antibacterial neem (Azadirachta indica) oil compounds. The biomonitoring was performed by direct bioautography (DB), a combination of thin-layer chromatography (TLC) and antimicrobial detection. DB of neem oil showed one antibacterial zone that was not UV-active; therefore, the TLC separation was improved under DB control. The chromatographic zone that exhibited activity against Bacillus subtilis, Xanthomonas euvesicatoria, Aliivibrio fischeri, Staphylococcus aureus and methicillin-resistant Staphylococcus aureus was characterized by TLC reagents, indicating a lipophilic, fatty acid-like chemical feature. Two compounds were found and identified in the active zone by high-performance liquid chromatography-electrospray ionization mass spectrometry as linoleic and oleic acids. Both fatty acids inhibited B. subtilis, but A. fischeri was sensitive only against linoleic acid.

Reduction of Platelet Aggregation From Ingestion of Oleic and Linoleic Acids Found in Vitis vinifera and Arachis hypogaea Oils.

The purpose of this study was to evaluate the effect of the consumption of seed oils from Vitis vinifera and Arachis hypogaea in platelet aggregation. The initial hypothesis suggested that subjects who have consumed these seed oils undergo modified platelet aggregation. This study was performed using a pre-post test design, with a control group, and double blind. The effects of the consumption of grape seed and peanut oils were measured for platelet aggregation in clinical and laboratory tests in 30 healthy subjects. In addition to this group, a control group of 4 health subjects received no treatment with oils, just 500 mg oral administration acetylsalicylic acid for 7 days. Platelet aggregation was assessed by the Born turbidimetric method, using 3 different concentrations of adenosine diphosphate as agonists (2, 54; 1, 17; and 0, 58 µM). The study subjects had very similar results; both oils were shown to have a significant reduction in platelet aggregation. Grape seed oil showed a decrease of 8.4 ± 1% in aggregation, compared with peanut oil, which decreased aggregation by 10.4 ± 1%. The control group, taking 500 mg OD aspirin for 7 days, showed a significant decrease in platelet aggregation, similar to that of oil ingestion. Each of the oils was analyzed for fatty acids, to determine which particular acids were presents in greater levels, which could explain the reduction in platelet aggregation. The oil found to be most abundant in grape seeds was linoleic acid (omega-6), and in peanuts, it was oleic acid (omega-9). However, in fact, both acids reduced platelet aggregation. Consumption of plant oils from grape seeds and peanuts had a lowering effect on platelet aggregation, in addition to containing a high content of unsaturated fatty acids. However, omega-3, omega-6, and omega-9 fatty acids were not specifically responsible for the reductions mentioned above.