Physicochemical properties and bioactive compounds of selected seed oils.
The physicochemical properties and chemical composition of oil extracted from five varieties of plant seeds (bittermelon, Kalahari melon, kenaf, pumpkin and roselle seeds) were examined by established methods. The thermal properties of extracted oils by differential scanning calorimetry were also...
| 主要な著者: | , , , , |
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| フォーマット: | 論文 |
| 言語: | English English |
| 出版事項: |
Elsevier
2009
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| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/7740/1/Physicochemical%20properties%20and%20bioactive%20compounds%20of%20selected%20seed%20oils.pdf |
| 要約: | The physicochemical properties and chemical composition of oil extracted from five varieties of plant
seeds (bittermelon, Kalahari melon, kenaf, pumpkin and roselle seeds) were examined by established
methods. The thermal properties of extracted oils by differential scanning calorimetry were also evaluated.
Sensorial profiles of these seed oils were defined through the CieLab (L*, a*, b*) colour. Most of the
quality indices and fatty acid compositions showed significant (P < 0.05) variations among the extracted
oils. Physicochemical properties of the oils extracted were iodine value, 86.0–125.0 g I2/100 g oil;
saponification value, 171.0–190.7 mg of KOH/g of oil; acid value, 1.1–12.9 mg of KOH/g of oil, free fatty
acid, 0.6–6.5 g/100 g of oil, and peroxide value 1.5–6.5 meq of O2/kg of oil. Palmitic, oleic and linoleic
acids were the major fatty acids in all of the extracted seed oils except for bittermelon, where eleostearic
acid was the major fatty acid. Gallic, protocatechuic, p-hydroxybenzoic, vanillic, caffeic, syringic, pcoumaric
and ferulic acids were identified in the extracted plant oils. Among these, vanillic acid was
predominant in all extracted oils. The oils were rich in tocopherols with g-tocopherol as the major
components in all oil samples. Among the phytosterols, sitosterol was the major phytosterol extracted
from the five plant seed oils. The seeds of these plants contain a great number of valuable minor
compounds, which have a potential high value as food and for production of non-food products. |
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