Comparative study on quality characteristics of Bischofia polycarpa seed oil by different solvents: Lipid composition, phytochemicals, and antioxidant activity

Yongjin Wang; Yijia Su; Qayyum Shehzad; Le Yu; Ailing Tian; Shihao Wang; Lukai Ma; Lili Zheng; Lirong Xu

Food Chemistry: X (Mar 2023)

Comparative study on quality characteristics of Bischofia polycarpa seed oil by different solvents: Lipid composition, phytochemicals, and antioxidant activity

Yongjin Wang,
Yijia Su,
Qayyum Shehzad,
Le Yu,
Ailing Tian,
Shihao Wang,
Lukai Ma,
Lili Zheng,
Lirong Xu

Affiliations

Yongjin Wang: Institute of Nutrition and Health, Qingdao University, Qingdao 266071, China; National Engineering Research Center for Functional Food, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Yijia Su: National Engineering Research Center for Functional Food, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; College of Fashion and Art Design, Minnan University of Science and Technology, Fujian 362700, China
Qayyum Shehzad: National Engineering Laboratory for Agri-product Quality Traceability, Beijing Technology and Business University, Beijing 100048, China
Le Yu: National Engineering Research Center for Functional Food, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Jiahe Foods Industry CO., LTD, Suzhou 215000, China
Ailing Tian: Institute of Nutrition and Health, Qingdao University, Qingdao 266071, China
Shihao Wang: Institute of Nutrition and Health, Qingdao University, Qingdao 266071, China
Lukai Ma: Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
Lili Zheng: National Engineering Research Centre for Intelligent Electrical Vehicle Power System (Qingdao), College of Mechanical & Electronic Engineering, Qingdao University, Qingdao 266071, China
Lirong Xu: Institute of Nutrition and Health, Qingdao University, Qingdao 266071, China; Corresponding author.

Journal volume & issue: Vol. 17
p. 100588

Abstract

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Bischofia polycarpa seed oil is rich in nutrition and positively affects on human health. We analyzed and compared the chemical compositions, antioxidant activities, and quality characteristics of Bischofia polycarpa seed oils using different solvents and cold-pressing. Hx: Iso (n-hexane/isopropanol, 3:2 v/v) had the highest lipid yield (35.13 %), while Folch (chloroform/methanol, 2:1 v/v) had the highest linolenic acid (50.79 %), LnLnLn (43.42 %), and LnLnL (23.43 %). Tocopherols (2108.99 mg/kg) were extracted most efficiently with Folch, whereas phytosterols (3852.97 mg/kg) and squalene (55.21 mg/kg) were extracted most efficiently with petroleum ether. Although the lower phytosterol was obtained using isopropanol, the polyphenol content (271.34 mg GAE/kg) was significantly higher than other solvents, showing the best antioxidant ability. Additionally, polyphenols were observed to be the most significant factor predicting antioxidant activity from the correlation analysis. The above information can provide a useful reference for manufacturers to obtain satisfactory Bischofia polycarpa seed oil.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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