Food Chemistry Advances (Dec 2024)
Exploring the Physicochemical Properties, Functional Nutrition and Fatty Acids Characterization of Myrianthus arboreus Seed Oil as a Novel Lipid Source
Abstract
ABSTRACT: The recent increase in the population coupled with food insecurity has necessitated the exploration of other sources of food and raw materials. We explored the physicochemical properties, phytochemicals, and fatty acid (FA) profile of Myrianthus arboreus seeds oil (MASO). The physicochemical properties of the MASO were assessed by established standard methods while phytochemicals, fatty acid profile and phytosterols characterizations were determined with gas chromatography coupled to mass spectroscopy. Free FA (18.62 ±1.19%), acid value (7.19 ±2.04 mgKOH/g), peroxide value (8.58 ±1.05 Meq/kg), saponification value (199.06 ±11.01 mgKOH/g), iodine value (96.43 ± 3.23 g/100g), and thiobarbituric acid value (4.20 ± 0.70 g/kg) were the physicochemical properties of MASO. The oil is affluent in iron (98.00 ±16.00 ppm), zinc (30.30 ± 0.05 ppm), calcium (44.67 ± 5.90 ppm) and vitamin B (16.20 ± 2.20 mg/100g). A total of 24 phytochemicals, with oleic acid ranking first, followed by linoleic acid, docosahexaenoic, and the least was arachidonic acid. Phytosterols in order of stigmasterol > β-sitosterol > campesterol and brassicasterol were recorded in MASO. Thus, the availability of these compounds in MASO shows that it could be a good source of edible oil and also used in pharmaceutical and cosmetics industries.
