Fatty Acid Profile, Tocopherol Content of Seed Oil, and Nutritional Analysis of Seed Cake of Wood Apple (Limonia acidissima L.), an Underutilized Fruit-Yielding Tree Species

The present study was aimed at analyzing the fatty acid composition, tocopherols, and physico-chemical characterization of wood apple (Limonia acidissima L.) seed oil and the nutritional profile of seed cake. The fatty acids in seed oil were analyzed by gas chromatography–mass spectrometry (GC-MS),...

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Bibliographic Details
Published in:Horticulturae 2021-09, Vol.7 (9), p.275
Main Authors: Lamani, Shrinivas, Anu-Appaiah, Konerira Aiyappa, Murthy, Hosakatte Niranjana, Dewir, Yaser Hassan, Rihan, Hail Z.
Format: Article
Language:English
Subjects:
Antioxidants
Caustic soda
Ethanol
Fatty acid composition
fatty acid profile
Fatty acids
Fruits
Gallic acid
Gas chromatography
GC-MS
Hydrochloric acid
Industrial applications
Iodine
Limonia acidissima
Linoleic acid
Mass spectrometry
Mass spectroscopy
nutritional
Oils & fats
Oilseeds
Phenolic compounds
phenolics
Phenols
Plant species
Potash
Potassium
Seeds
Sodium
Spectrophotometry
Stearic acid
Tocopherol
Tocopherols
Viscosity
Wood
wood apple
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Summary:The present study was aimed at analyzing the fatty acid composition, tocopherols, and physico-chemical characterization of wood apple (Limonia acidissima L.) seed oil and the nutritional profile of seed cake. The fatty acids in seed oil were analyzed by gas chromatography–mass spectrometry (GC-MS), and the total seed oil was 32.02 ± 0.08%, comprising oleic (21.56 ± 0.57%), alpha-linolenic (16.28 ± 0.29%), and linoleic acid (10.02 ± 0.43%), whereas saturated fatty acid content was 33.38 ± 0.60% including palmitic (17.68 ± 0.65%) and stearic acid (14.15 ± 0.27%). A greater amount of unsaturated fatty acids (52.37%) were noticed compared to saturated fatty acids (33.38%); hence the seed is highly suitable for nutritional and industrial applications. Gamma-tocopherol was present in a higher quantity (39.27 ± 0.07 mg/100 g) as compared to alpha (12.64 ± 0.01 mg/100 g) and delta (3.77 ± 0.00 mg/100 g) tocopherols, which are considered as natural antioxidants. The spectrophotometric technique was used for quantitative analysis of total phenolic content, and it revealed 135.42 ± 1.47 mg gallic acid equivalent /100 g DW in seed cake. All the results of the studied seed oil and cake showed a good source of natural functional ingredients for several health benefits.
ISSN:2311-7524
2311-7524
DOI:10.3390/horticulturae7090275