Virgin oils production from traditional and novel oilseed crops grown in Central Italy: natural constituents and antioxidant activity.

The aim of the present study was to compare novel (linseed, safflower and sesame) and traditional oilseed crops (rapeseed and sunflower) for virgin oil production and quality. On-farm field trials were carried out in the inland hilly and lowland area of Pisa Province (Tuscany, Central Italy), comparing the five species for seed yield, oil and protein content, fatty acid composition, colour, lipophilic/hydrophilic antioxidant compounds, and antioxidant activity. The novel species, comparing for the first time in this area, showed good adaptability, with lower seed and oil yield than traditional crops, but interesting oil content and composition. High levels of polyunsaturated fatty acids, tocopherols and polyphenols were observed in linseed and safflower. Rapeseed oil exhibited the highest polyphenols and antioxidant capacity, followed by sesame and safflower oils. All these characteristics make these virgin oils viable sources of polyunsaturated fatty acids and antioxidant compounds, suitable for emerging functional foods and healthy products.