Estimation of some nutritional values and mineral elements in some oil extracts from medicinal plants

The study included evaluating the following bio-chemical evidence (Moisture, the percentage of the total Solid materials, the percentage of the extracted Oil, Acid Value, Iodine Value, Saponifing Value, Ester Value and Peroxide Value). The extracted oil of poupied had the higher ratio of the acid Value (27) whereas the ginger is recorded the lowest ratio of the acid Value (0.08). The extracted oil of the radish Seed is registered the highest (201.1) Concentration of the Saponifing Value whereas the extracted oil of the frozen fish (71.8) had Contained the lowest degree of the Saponifing Value. For the Ester value ,the free fat of sheep is given the higher(199.8) ratio whereas the extracted oil of frozen fish is indicated the lesser ratio(70.6) .For Iodine value the extracted oil of linseed is reached to highest (170.7) ratio while the butter is granted the lesser(31.7) ratio .As regard to the Peroxide value in the almond(21.4) oil while the lower value was in the free fat sheep (31.7). the study focused on assessing some of the mineral elements (Calcium, Potassium, Zinc, Iron and Magnesium). The sunflower oil had the highest concentration in Ca (2.1), K (9.0), Fe (0.9) and Mg (1.05) where the olive oil is registered the highest concentration in Zinc (0.3)


Introduction
Fats have been an essential component of human food for more than two million years. Historically, we cannot determine the beginning of man's knowledge of oils and fats, but it is believed that they were known in ancient times as a source of food and a means of lighting. The oldest vegetable oil known to man is olive oil, and the oldest animal fat known to him. Human is butter, but nowadays man has been able to extract oils from different seeds and fruits and from the livers of whales and fish (Murray et al., 1996) and fats are very important food components not only because of the high energy they provide to the body, but because they contain effective substances Biological such as steroid hormones, bile acids and prostaglandins, in addition to the fact that fats have important functional structures such as sphencosin and vitamins (Denke et al., 1992) Most of the fats and oils consumed daily are a mixture of triglycerides with small amounts of the rest of the fats such as cholesterol, phospholipids and free fatty acids Essential Fatty Acidsthey are acids that the body cannot manufacture, but obtains them from various foods, such as linoleic acid, as this acid is available in corn oil and in sunflower oil, and the essential nutrients for humans include many vitamins and minerals and at least two fatty acids (Michaels and Suchocki, 2007). The simple definition of basic foodstuffs in general: they are foodstuffs that the body cannot manufacture or that it does not manufacture sufficient quantities of them to meet its physiological need for them, and that their deficiency leads to specific diseases, and not all materials are essential for all types of animals, for example, vitamin C is essential for humans, but it is not for dogs, the dog's body can make the vitamin C it needs. It is a polyunsaturated fatty acid, which is important for human health, and the human body needs it, but it does not have the ability to manufacture it, and therefore it must be available in food, so it was called essential fatty acids (AL-Aqeedy, 2004).

Materials and methods
Plant solid samples (seeds) were selected on the basis of their quality and suitability. As for oils, they were selected on the basis of different origins, frequent use and availability in the local markets. After cleaning and cutting fish and meat, and then taking tissues from them only, they were extracted using the Play and Dyer method, which is used in the case of oil extraction or the fat is one of the samples with a high percentage of moisture, as two types of solvents are used, the first is non-polar (chloroform) and the other is polar (methanol). As for the solid samples (seeds), they were cleaned and ground and then extracted by intermittent extraction method using Soxhlet and petroleum ether (60-40) as a solvent.

Determination of chemical components
1-Moisture: It was estimated in a thermal oven at a temperature of 130˚C for one hour, until the weight was stable (Chopra et al., 1991).
2-The percentage of the total Solid materials: They were estimated after losing moisture from the sample (Chopra et al., 1991). 6-The ester Value was estimated through the equation, the ester number = the soap number -the acid number (Xu, 2010). 7-Peroxide Value: It was measured in 5 g of the sample and using a mixture of chlorform solvent and glacial acetic acid, and crushed with sodium thiosulfate at a concentration of (Xu, 2010).

Results and discussion
Moisture and total solids: The moisture content of flax seeds was estimated and found equal to 3.5% and the percentage of total solids was 96.5% and this result is consistent with what was reached by (Deman, 2010). As for the moisture in black seed seeds it was 1.3%, and the percentage of total solids was 98.7%, as for the oil or fat extracted from carp fish / ponds, it was 17.6%, while for flax seeds, the percentage of extracted oil was 37%, and this result is consistent with what was reached by (Keefer, 2010). While the percentage of oil extracted from black seed seeds was 19.4%, and this does not agree with what was reached by (13), and the reason may be due to the effect of storage temperature and humidity during the storage period, which activated the enzymatic decomposition process in the seeds (Randanini et al., 2003).  for the oil extracted from carp, butter, and oil extracted from flax, respectively. As for the iodine figure, the values calculated for it ranged from the highest value of 195.6 for the oil extracted from flax seeds to the lowest value recorded 31.7 for butter, while the values of 155, 122.9 and 90.4 were recorded for each of the oil extracted from carp fish / ponds, sunflower oil, black seed on the respectively and as in the Table 2.

Extracting oils and fats
It is clear from Table 3 that the highest percentage of extracted oil for animal samples was found in carp fish / ponds, which is equal to 21.6%, and the lowest percentage was recorded at 2.9% in seawater / river fish. As for the rest of the samples, it was recorded 10.4%, 9.3% and 7. 4%, 9.8%, and 13.3% for each of frozen fish, tan/ river fish, Indonesian/ river fish, beef, and lamb, respectively. As for the vegetable samples, the highest percentage of sesame seeds was recorded, amounting to 47%, and the lowest percentage recorded for paraben. It reached 11.4%, while the rest of the values were 37%, 32% and 19.4% for each of flaxseed, radish seed and black seed, respectively. as in the Table 3. Radish seeds %32 12 Black bean %19.4

Estimate of element
Calculated values for iron ranged from the highest concentration of 0.9512 in sunflower to the lowest concentration of 0.1382 in the oil extracted from the black seed, while the concentrations were 0.5284, 0.333, and 0.2357 each of the oil extracted from flax, butter, and oil extracted from flax seeds, respectively. The highest concentration of 0.15017 was recorded in the butter, to the lowest concentration of 0.05, the oil extracted from the fish of Karb as for the concentrations 0.0857, 0.1018, and 0.1372 for each of the oil extracted from and the oil extracted from black seed and sunflower, respectively. Its concentration is 2.1875 in sunflower oil for a concentration of 0.3906 in a concentration of greater concentration on its 9.02777 concentration in sunflower oil for a concentration of 2.08333 concentration in the oil: drawing and learning 4.58333 and 2.3 6111 and 6.25 for each oil Sunflower oil and its lowest concentration of 0.1577 in the extracted oil Of carp fish and the rest recorded 0.4186, 0.8534 and 0.5677 for each of the oil extracted from black seed and butter, respectively. It was found that the highest percentage of iron, calcium, magnesium and potassium is present in the rotating oil, followed by the oil extracted from the extracted olive oil, which contains a high percentage of Iron and Magnesium As for zinc, the highest percentage of it is found in butter, followed by sunflower, then extracted oil, then olive oil extracted from extracted olive oil. as Table 4.

Conflict of Interest
The author hereby declares no conflict of interest.

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Funding support
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