Physicochemical characteristics, thermal stability and antioxidant characteristics of <em>Trichosanthes kirilowii</em> maxim seed oil as affected by different extraction methods

Z. K. Hou; Q. Z. Ji; L. Yang; Z. Q. Gao; B. C. Wang

doi:10.3989/gya.0327171

Authors

Z. K. Hou Biotechnology and Pharmaceutical Engineering https://orcid.org/0000-0003-0299-6334
Q. Z. Ji School of Pharmaceutical Sciences, Yancheng Teachers College https://orcid.org/0000-0002-9190-9599
L. Yang Biotechnology and Pharmaceutical Engineering, Nanjing Tech University https://orcid.org/0000-0001-5438-2196
Z. Q. Gao School of Pharmaceutical Sciences, Yancheng Teachers College https://orcid.org/0000-0003-2760-9353
B. C. Wang Biotechnology and Pharmaceutical Engineering, Nanjing Tech University https://orcid.org/0000-0002-0592-3264

DOI:

https://doi.org/10.3989/gya.0327171

Keywords:

Antioxidant activity, Chemical composition, Fatty acid, Thermal stability, Trichosanthes kirilowii maxim seed oil

Abstract

In conducting this study, the extraction of Trichosanthes kirilowii maxim seed oils (TSO) was carried out with the help of cold pressing (CP), hot pressing (HP) and soxhlet extraction (SE). Investigation, together with comparison, was carried out with respect to the physicochemical properties, thermal stability and antioxidant action of TSO. The key ingredients in the seeds consisted of fat, fiber and protein. The physicochemical characteristics of the oils brought to light the fact that CPTSO possessed top oil quality. The findings also suggested that linoleic acid, punicic acid and oleic acid were the leading unsaturated fatty acids in TSO. It was also discovered that TSO had an almost identical chemical composition regardless of the extraction method was used. It was demonstrated by TG/DTG curves that both HPTSO and CPTSO had more thermal stability in comparison with SETSO. Furthermore, the antioxidant activity assessments emphasized that CPTSO had better radical scavenging potential. CP had the ability to deliver an extract with higher quality as well as antioxidant activity in comparison with HP and SE methods and can be taken into consideration as a more suitable method in order to attain high quality oil.

Downloads

Download data is not yet available.

References

Birasuren B, Kim NY, Jeon HL, Kim MR. 2013. Evaluation of the Antioxidant Capacity and Phenolic Content of Agriophyllum pungens Seed Extracts from Mongolia. Prev. Nutr. Food Sci. 18, 188-195. https://doi.org/10.3746/pnf.2013.18.3.188 PMid:24471131 PMCid:PMC3892484

Chirinos R, Zuloeta G, Pedreschi R, Mignolet E, Larondelle Y, Campos D. 2013. Sacha inchi (Plukenetia volubilis): a seed source of polyunsaturated fatty acids, tocopherols, phytosterols, phenolic compounds and antioxidant capacity. Food Chem. 141, 1732-1739. https://doi.org/10.1016/j.foodchem.2013.04.078 PMid:23870885

Christodouleas DC, Fotakis C, Nikokavoura A, Papadopoulos K, Calokerinos AC. 2014. Modified DPPH and ABTS Assays to Assess the Antioxidant Profile of Untreated Oils. Food Analytical Methods 8, 1294-1302. https://doi.org/10.1007/s12161-014-0005-6

Dalonso N, Petkowicz CL. 2012. Guarana powder polysaccharides: characterisation and evaluation of the antioxidant activity of a pectic fraction. Food Chem. 134, 1804-1812. https://doi.org/10.1016/j.foodchem.2012.03.088 PMid:23442624

Dat NT, Jin X, Hong YS, Lee JJ. 2010. An isoaurone and other constituents from Trichosanthes kirilowii seeds inhibit hypoxia-inducible factor-1 and nuclear factor-kappaB. J. Natural Products 73, 1167-1169. https://doi.org/10.1021/np900820p PMid:20469887

Frankel EN, Meyer AS. 2000. The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants. J. Sci. Food Agric. 80, 1925-1940. https://doi.org/10.1002/1097-0010(200010)80:13<1925::AID-JSFA714>3.0.CO;2-4

García CC, Franco PIBM, Zuppa TO, Filho NRA, Leles MIG. 2007. Thermal stability studies of some cerrado plant oils. J. Therm. Anal. Calorim. 87, 645–648. https://doi.org/10.1007/s10973-006-7769-x

Grajeda-Iglesias C, Salas E, Barouh N, Barea B, Panya A, Figueroa-Espinoza MC. 2016. Antioxidant activity of protocatechuates evaluated by DPPH, ORAC, and CAT methods. Food Chem. 194, 749-757. https://doi.org/10.1016/j.foodchem.2015.07.119 PMid:26471615

Hu XH, Li GB, Cai AH, Wei X, Jiang SY. 2004. Nutritional components analysis of three kinds of Trichosanthes seeds. Guangxi Science (China) 11, 266–268.

Huang Y, He P, Bader KP, Radunz A, Schmid GH. 2000. Seeds of Trichosanthes kirilowii, an energy-rich diet. Zeitschrift Für Naturforschung C. J. Biosciences 55, 189-194.

Jiang X, Wu S, Zhou Z, Akoh CC. 2015. Physicochemical Properties and Volatile Profiles of Cold-Pressed Trichosanthes kirilowii Maxim Seed Oils. Int. J. Food Prop. 19, 1765-1775. https://doi.org/10.1080/10942912.2015.1107731

Joh YG, Kim SJ, Christie WW. 1995. The structure of the triacylglycerols, containing punicic acid, in the seed oil of Trichosanthes kirilowii. J. Am. Oil Chem. Soc. 72, 1037- 1042. https://doi.org/10.1007/BF02660718

Kiralan M, Özkan G, Bayrak A, Ramadan MF. 2014. Physicochemical properties and stability of black cumin (Nigella sativa) seed oil as affected by different extraction methods. Ind. Crop. Prod. 57, 52-58. https://doi.org/10.1016/j.indcrop.2014.03.026

Lee CP, Yen GC. 2006. Antioxidant Activity and Bioactive Compounds of Tea Seed (Camellia oleifera Abel.) Oil. J. Agric. Food Chem. 54, 779-784. https://doi.org/10.1021/jf052325a PMid:16448182

Liu JN, Wen CX, Yang TX, Xie XL, Li M. 2013. Study on the Flavonoilds Extraction Methods and Parameter Optimization of semen Trichosanthis. Lishizhen Medicine Materia Medica Research (China) 24, 2088–2090.

Magalhaes LM, Segundo MA, Reis S, Lima JL. 2008. Methodological aspects about in vitro evaluation of antioxidant properties. Anal. Chim. Acta 613, 1-19. https://doi.org/10.1016/j.aca.2008.02.047 PMid:18374697

Miraliakbari H, Shahidi F. 2008. Antioxidant activity of minor components of tree nut oils. Food Chem. 111, 421-427. https://doi.org/10.1016/j.foodchem.2008.04.008 PMid:26047445

Rombaut N, Savoire R, Thomasset B, Castello J, Van Hecke E, Lanoisellé J-L. 2015. Optimization of oil yield and oil total phenolic content during grape seed cold screw pressing. Int. J. Food Prop. 63, 26-33. https://doi.org/10.1016/j.indcrop.2014.10.001

Singleton VL, Orthofer R, Lamuela-Raventós RM. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. In Methods in Enzymology, 152-178. https://doi.org/10.1016/S0076-6879(99)99017-1

Singleton VL, Orthofer R, Lamuela-Raventós RM. 2010. Composition, phase behavior and thermal stability of natural edible fat from rambutan (Nephelium lappaceum L.) seed. Bioresource Technol. 101, 799–803. https://doi.org/10.1016/j.biortech.2009.08.031 PMid:19748264

Solati Z, Baharin BS, Bagheri H. 2013. Antioxidant Property, Thymoquinone Content and Chemical Characteristics of Different Extracts from Nigella sativa L. Seeds. J. Am. Oil Chem. Soc. 91, 295-300. https://doi.org/10.1007/s11746-013-2362-5

Sun XH, Li Q, Lv P, Li WW, Ding Y, Ding ZN, Dong L. 2013. Effect of Different Esterification Methods on the Type and Content of Octadecatrienoic Acid in Trichosanthes Kirilowii Maxim Seed Oil. Modern Food Sci. Technol. (China) 29, 647-650.

Ting S, Chi-Tang H. 2005. Antioxidant activities of buckwheat extracts. Food Chem. 90, 743-749. https://doi.org/10.1016/j.foodchem.2004.04.035

Wang W, Wang L, Jiang J. 2009. Fatty acid profile of Trichosanthes kirilowii Maxim. seed oil. Chem. Pap. 63, 489-492.

Xu HY, Zhu LR, Dong JE, Wei Q, Lei M. 2015. Composition of Catalpa ovata Seed Oil and Flavonoids in Seed Meal as Well as Their Antioxidant Activities. J. Oil Fat Industries 92, 54-62.

Yan YT, He JQ, Huang XD, Wang YX, Lv Y, Sun XF. 2008. Physical -chemical Properties and the Fatty Acid Ingredient Analysis of Oil from Trichasanthes kirilowii. Forest By-Product Speciality in China (China) 5, 29-31.

Yang J, Zhou C, Yuan G, Li D. 2011. Effects of Geographical Origin on the Conjugated Linolenic Acid of Trichosanthes kirilowii Maxim Seed Oil. J. Am. Oil Chem. Soc. 89, 401- 407. https://doi.org/10.1007/s11746-011-1928-3

Yuan GF, Chen XE, Li D. 2014. Conjugated linolenic acids and their bioactivities: a review. Food Funct. 5, 1360-1368. https://doi.org/10.1039/c4fo00037d PMid:24760201

Zeng YK, Huang XJ, Wang XG. 2007. Physicochemical property and fatty acid composition of Trichosanthes kirilowii Maxim. seed oil. China oils and fats (China) 32, 80-82.