Characterization of a novel squalene‐rich oil: Pachira macrocarpa seed oil. Issue 4 (15th March 2022)

• Record Type: Journal Article
• Authors: Zhang, Wenhui; Chen, Mingshun; Liu, Chengmei; Liang, Ruihong; Shuai, Xixiang; Chen, Jun
• Is Part Of: Journal of food science. Volume 87:Issue 4(2022)
• Page Start: 1696
• Page End: 1707
• Publication Date: 2022-03-15
• Subjects: cytotoxicity -- fatty acids -- minor components -- P. macrocarpa seed oil -- thermal behavior; Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.16109
• Languages: English
• ISSNs: 0022-1147

Abstract

Abstract : Abstract: Pachira macrocarpa is a woody oil crop with high economic and ornamental value. Although P. macrocarpa seeds are rich in oil, little information has been reported about its characterization. In this study, the fatty acids, minor components (tocopherols, squalene, phytosterols, and total phenols), antioxidant activity, cytotoxicity, thermal, and rheological behavior of the P. macrocarpa seed oil (PSO) were investigated for the first time. The results showed that the seeds contained 43.34% lipid, which was mainly composed of palmitic acid (49.96%), linoleic acid (31.22%), and oleic acid (13.48%). The contents of tocopherols, squalene, phytosterols, and total phenols in PSO were 42.01 mg/100 g, 96.78 mg/100 g, 119.67 mg/100 g, and 3.79 mg GAE/100 g, respectively. PSO showed relatively strong DPPH radical scavenging capacity (93.47 µmol TE/100 g) and high melting point (20.8°C). In addition, the oil exhibited Newtonian flow behavior and was not toxic to normal L929 cells at concentrations of 500–8000 µg/ml. As a whole, PSO may be considered as a valuable source for new multipurpose products for industrial utilization. Practical Application: Pachira macrocarpa is a woody oil crop and its seeds are rich in oil. Our study has investigated the physicochemical properties and chemical composition of the P. macrocarpa seed oil (PSO). The present study revealed PSO had potential as an edible oil, and it may be considered as a valuable source for new multipurpose products for food industrial utilization.