Nutritional Components and Oxidative Stability of Plant Seed Oils

  • Jookyeong Lee, Seong Jun Hong Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea
  • Joon Hyung Park Forest Biomaterials Research Center, National Institute of Forest Science, Jinju 52725, Republic of Korea
  • Jin-Ju Cho, Da-Som Kim Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea
  • Kyoung-Tae Lee, Oh-Kyu Lee Forest Biomaterials Research Center, National Institute of Forest Science, Jinju 52725, Republic of Korea
  • Eui-Cheol Shin Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea

Abstract

This study investigated fatty acid compositions, antioxidative nutrients, physicochemical properties, and oxidative stability of 10 plant seed oils derived from forest resources. Eight types of fatty acids were identified in total, of which oleic acid marked the highest proportion in most of the seed oils. Overall, the seed oils showed relatively higher contents of unsaturated fatty acids (≧50%). Tocopherol and phytosterol contents ranged from 4.82±0.11 mg/ 100 g to 738.35±4.30 mg/ 100 g and from 133.44±5.09 mg/100 g to 403.59±29.89 mg/100 g, respectively. In terms of chemical measures, acid value, peroxide value, and p-anisidine value resulted in broad ranges, between 0.81±0.04 mg KOH/ g and 52.3±0.60 mg KOH/ g, 4.95±0.11 meq/ kg and 213.88±6.97 meq/ kg, and 3.53±0.39 and 62.59±1.67, respectively. Browning intensity and color scale were also examined, which probably will be a good indicator of sensory quality. As a measure of oxidative stability, oxidation induction period was investigated, showing a range of 0.02±0.01 hr to 3.72±0.28 hr. This study provided informative fundamental data on forest resource derived- 10 plant seed oils and demonstrated the possibility of these oils as edible oil sources with favorable nutrient and physicochemical features.     

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