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Characteristics of Prunus serotina seed oil

Author:
Aguerrebere, Itsi Alveano, Molina, Alejandra Rojas, Oomah, B. Dave, Drover, John C.G.
Source:
Food chemistry 2011 v.124 no.3 pp. 983-990
ISSN:
0308-8146
Subject:
Prunus serotina, absorbance, carbon dioxide, differential scanning calorimetry, fatty acids, fluorescence, hexane, oxidation, physicochemical properties, pigments, refractive index, seed extracts, seed oils, supercritical fluid extraction, temperature
Abstract:
Oils from Prunus serotina raw and toasted seeds extracted with hexane and supercritical CO₂ were evaluated for their physicochemical characteristics. Supercritical CO₂ extracted the least oil (21.3%), with high absorbing carotenoid pigments. P. serotina oil had characteristically high refractive index and density with three typical absorbance peaks in the UVC (100–290nm) range centred at 260, 270 and 280nm. The oil was highly polyunsaturated and abundant in oleic (35%), α-elostearic (27%), linoleic (27%), palmitic (4%), stearic (4%) and β-elostearic (1%) acids. P. serotina seed oil exhibited at least three distinct thermal structural transitions between −35 and −13°C with two reversing transitions between −19 and −12°C. Thermal oxidation by differential scanning calorimetry (DSC) revealed a three step oxidation of P. serotina seed oil with the mean onset and oxidation temperatures at 121 and 130–273°C, respectively, depending on processing. Supercritical CO₂ extraction and toasting significantly affected the thermal and oxidation characteristics, fluorescence, and fatty acids of oils.
Agid:
571095