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Canarium zeylanicum seed oil: an edible oil with beneficial qualities
Author(s) -
Seneviratne Kapila N.,
Kotuwegedara Roshan T.
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2008.01900.x
Subject(s) - vanillic acid , chemistry , food science , cinnamomum zeylanicum , ellagic acid , phenols , botany , traditional medicine , antioxidant , biology , essential oil , polyphenol , organic chemistry , medicine
Summary The quality parameters, fatty acid composition, phenolic compounds and antioxidant properties of the seed oil of Canarium zeylanicum were determined. The results indicate that the seed oil of Canarium zeylanicum is an excellent source of essential fatty acids which contains C18:2 (49.35 ± 0.35%) and C18:3 (19.09 ± 0.01%). The total phenol contents of the seed oil and the seed hull of Canarium zeylanicum were 66 ± 6 and 2014 ± 14 mg kg −1 respectively. The identified phenolic acids in the methanolic extracts of seed oil include 3,4‐dihydroxybenzoic acid, p ‐hydroxybenzoic acid, vanillic acid and ellagic acid. Diphenyl‐2‐picrylhydrasyl radical scavenging activity, inhibition of deoxyribose degradation and the reducing power of the methanolic extracts of seed oil and seed hull of Canarium zeylanicum are comparable with those of butylated hydroxytoluene solutions.