Physico-chemical properties, fatty acids, sterol and hydrocarbon composition of tomato seed oil [Egypt]
1988
Osman, M.A. (Azhar Univ., Cairo (Egypt). Faculty of Agriculture) | Allam, A.G.
The investigated crude tomato seed oil was characterized with golden-yellow color and acceptable taste and odor. The physico-chemical properties of such oil were near to those of other common edible plant oils. According to the iodine value, the oil could be classified as semi drying oil. Also, the oil has low peroxide value (1.84). The fatty acid composition of the oil indicated that the oil is rich in oleic acid (44.64), followed by palmitoleic acid (26.73 %). Also, Palmitic acid was the dominant saturated fatty acid in the oil (13.13%), followed by stearic acid (7.07 %). Hydrocarbon composition of the oil indicated that it consists of 13 members of hydrocarbons, from which most of them were found in the form of C16 hydrocarbon (27.28 %). Hydrocarbons from C23 to C28 were found in percentages between 8.42 - 12.16 %. The other hydrocarbons detected were found in amounts below 5.85 %. As for sterol composition of the oil, two sterols were detected, namely cholesterol and B-sitosterol. The former consisted about 61.4 % and the latter 38.6 % of total sterols. Generally, it could be concluded that the investigated tomato seed oil is rich unsaturated fatty acids (76.91 % of the total) and has physico-chemical properties near to those of other common edible plant oils and could be used as food oil to cover a part of oil shortage in our country.
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