Fatty acid profile, oxidative stability and toxicological safety of bayberry kernel oil

Abstract

The fatty acid profile, oxidative stability and toxicological safety of bayberry (Myrica rubra Sieb. et Zucc.) kernel oil (BKO) extracted by supercritical carbon dioxide (SC-CO₂) and solvent of diethyl ether were assessed. Fatty acid profile was determined by gas chromatography, oxidative stability by placing the sample of 25g in a blast oven at 50±1°C to accelerate oxidation and toxicological safety by bacterial reverse mutation (Ames test) and acute oral toxicity in mice. The results demonstrated that in comparison to lard and rapeseed oil, the peroxide values of BKO were higher but the acid values were similar during the incubation test. The Ames test demonstrated no mutagenicity and no obvious acute toxicity were observed, suggesting that the BKO has potential as a novel edible oil.

Fatty acid composition, bioactive phytochemicals, antioxidant properties and oxidative stability of edible fruit seed oil: effect of preharvest and processing factors

“…(2008) compared the effect of SE, EAE and ESE on goldenberry seed oil and observed that the extraction techniques did not significantly affect the general profile of fatty acids. Similar observations were reported by Xia et al. (2013) on bayberry seed oil from solvent and SC-CO 2 extraction.…”

“…(2018) Bayberry Super critical CO 2 (SC–CO 2 ), solvent (hexane) extraction (SE) The fatty acids were not considerably different. Xia et al. (2013) Raspberry Ultrasonic-assisted extraction (UAE), solvent extraction (SE) Higher stearic acid and SFA were shown by SE oil.…”

Assessment of the antibacterial activity and the main bacteriostatic components from bayberry fruit extract

“…is native to eastern Asia, mainly China, and it is very popular with the local consumers because of its sweet/sour taste, flavor, and color. [1,2] All parts of the bayberry plant are used in Chinese traditional medicines. [3] Bayberries are an important source of phytochemicals, such as phenolic acids, anthocyanins, and flavonol glycosides.…”

Extraction and Characterization of Oil from Mudong bayberry (Myrica rubra) Kernels

“…As shown in Table 4, Mudong bayberry oil is very abundant in unsaturated fatty acids, with a content of 86%, which is close to the unsaturated fatty acids content in Jiangxi wild bayberry oil (86%), Zhejiang Biqi bayberry oil (84%), Zhejiang Shui bayberry oil (85%), olive oil (80%), and camellia oil (90%) (Xia et al, 2013, Allalout et al, 2009). The proportion of oleic acid (47%) and linoleic acid (37%) in Mudong bayberry oil was close to that found in Zhejiang Biqi bayberry oil and Zhejiang Shui bayberry oil (Xia et al, 2013). In addition, a small amount of linolenic acid (0.12%) was detected.…”

“…According to previous reports, bayberry kernels contain high levels of oil (58.12-70.79%) (Cheng et al, 2009). Unsaturated fatty acids account for more than 85% of total fatty acids found in bayberry kernels (Zhang et al, 2012);, in which the contents of oleic acid and linoleic acid reach up to 40% and the content of linolenic acid is 0.1% (Xia et al, 2013, Cheng et al, 2008. Linoleic acid plays an important physiological role in reducing hypertension, hyperglycemia, and hyperlipidemia, as well as preventing fatty liver and atherosclerosis (Bhattacharya et al, 2006, Yurawecz et al, 1999.…”