Open AccessFATTY ACID COMPOSITION AND ANTIOXIDANT ACTIVITY OF CAMELLIA NINHII SEED OIL COLLECTED IN LAM DONG PROVINCE
Author(s) -
Thi Tu Quyen Tran,
Thi Diep Trinh,
Thi To Uyen Nguyen,
Van Son Le
Publication year - 2022
Publication title -
tạp chí khoa học đại học đà lạt: kinh tế và quản lý/tạp chí khoa học đại học đà lạt: xã hội và nhân văn/khoa học đại học đà lạt (điện tử)/tạp chí khoa học đại học đà lạt: tự nhiên và công nghệ
Language(s) - English
Resource type - Journals
eISSN - 2615-9228
pISSN - 0866-787X
DOI - 10.37569/dalatuniversity.12.3.993(2022
Subject(s) - dpph , chemistry , camellia , food science , antioxidant , palmitic acid , linoleic acid , pentadecanoic acid , cinnamic acid , oleic acid , composition (language) , fatty acid , organic chemistry , botany , biochemistry , biology , linguistics , philosophy
The seed oil of Camellia ninhii was studied for the first time on its fatty acid composition by gas chromatography-mass spectrometry (GC-MS) and antioxidant activity by the DPPH method. The results show that unsaturated fatty acids account for the largest amount, especially oleic acid with 45.43% of the total sample analyzed. In addition, other fatty acids, palmitic, linoleic, pentadecanoic, and two aromatic acids, benzoic and cinnamic, were present. The sample of C. ninhii seed oil exhibited mild antioxidant activity against DPPH free radicals with IC50 = 0.94 mg/mL.