Characterization of nutritional constituents of Garcinia morella seeds and seed oil
2016
Payamalle, S. | Dandin, V. S. | Murthy, H. N. | Paek, K. Y. | Naik, S. | Kagankar, K. | Patil, G. | Lee, E. J. | Joseph, K. S. | Shinde, S. | Revannavar, S.
The chemical analysis of Garcinia morella seeds and seed oil have been carried out in order to determine the possibility of using them as a source of food and industrial oil. Proximal analysisshowed that the seeds had a high amount of carbohydrates and were rich in oil (38.08 g/100g) but have low protein content. The physical properties of the oil extracts showed the state to be liquid at room temperature (25 ± 1˚C) and the colour of the oil, orange yellow. The specificgravity of the oil was 0.89±0.01. Among the chemical properties of the oil extracts, acid value (16.83±0.43 mg NaOH/ g), saponification number (258.06±0.42 mg KOH/ g oil), iodine value (39.89 ± 0.57 mg/100 g), free fatty acid (11.50 ± 0.94%), peroxide value (0.01 ± 0.81 mg/g oil)compared well with those of conventional edible oils. Gas chromatography analysis of the oil revealed the presence of ten different fatty acids such as myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, arachidic acid, behenic acid, heptadecanoic acid and the prominent ones were oleic acid (45.38%) and stearic acid (45.95%). Seed oil G. morella could be used as edible oil and also suitable for industrial applications. The oil showed antibacterial activity against Staphylococcus aureus and Pseudomonas aeruginosa.
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