ArticleFood chemistry: X2024
Blue honeysuckle seeds and seed oil: Composition, physicochemical properties, fatty acid profile, volatile components, and antioxidant capacity.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 13 citations in OpenAlex.
- Bioactive Polysaccharides from Blue Honeysuckle Berries: Structural Properties and Digestive Enzyme Inhibition Activities.International journal of molecular sciences · 2026Article
- Biochemical and gene expression analyses character volatile compounds, fatty acids, and physiochemical properties ofFood chemistry: X · 2025Article
- Effects of Water-Soluble and Fat-Soluble Antioxidant Combinations in Oil-in-Water Emulsions on the Oxidative Stability of Walnut Kernels.Foods (Basel, Switzerland) · 2025Article
- The therapeutic potential of cyanidin-3-O-glucoside relating to female reproductive health.Frontiers in pharmacology · 2025Review
- Physicochemical properties, profile of volatiles, fatty acids, lipids and concomitants from fourFood chemistry: X · 2024Article
- Comprehensive characterization and comparison of aroma profiles of rambutan seed oils using GC-MS and GC-IMS combined with chemometrics.Frontiers in nutrition · 2024Article
Corrections and comments
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Blue honeysuckle seeds are often overlooked by the processing industry, but they are a good source of healthy oil. The composition, volatiles, and antioxidant capacity of blue honeysuckle seeds and seed oil were investigated for the first time. The fatty acid profile of the seed oil was analysed using GC-MS. The seed oil was particularly rich in polyunsaturated fatty acid, especially linoleic acid (71.24 ± 1.64 %). HS-SPME-GC-MS analysis temporarily detected 34 and 37 volatiles in the seeds and seed oil, respectively. Notably, aldehydes were identified as the major contributors to the aroma. The phytosterols, tocopherols, and triglycerides were identified in the seed oil. Interestingly, the total phenolic content and antioxidant capacity of the seeds were found to be much higher than the seed oil. This study evaluates the nutritional profile and value of blue honeysuckle seed oil, and suggests that it can be used as new functional oil.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.