Unsaponifiable Compounds and Phenols Content, Antioxidant and Antitrypsin Activities of Prunus persica Kernel Oil

IF 1.6 4区农林科学 Q3 CHEMISTRY, APPLIED

Journal of oleo science Pub Date : 2024-06-01 DOI:10.5650/jos.ess24027

Cyrine Landolsi, Olfa Ben Salem-Berrabah, Moncef Feki, Saoussem Harrabi, Farah Hosseinian

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Abstract

Although peach kernels are rich in oil, there is a lack of information about its chemical and biological properties. Therefore, the purpose of this study was to determine the lipid profile, antioxidant capacity, and trypsin inhibitory propriety of peach oil extracted from two varieties (sweet cap and O’Henry) cultivated in Tunisia. The investigated peach kernel oil contains significant amount of unsaponifiable (2.1±0.5-2.8±0.2% of oil) and phenolic compounds (45.8±0.92-74.6±1.3 mg GAE/g of oil). Its n-alkane profile was characterized by the predominance of tetracosane n-C24 (47.24%) followed by tricosane n-C23 (34.43%). An important total tocopherol content (1192.83±3.1 mg/kg oil) has been found in sweet cap cultivar. Although rich in polyphenols and tocopherols, the tested oil did not display an inhibitory effect on trypsin. However, all peach oil samples showed effective antioxidant capacity and the highest values (86.34±1.3% and 603.50±2.6 μmol TE/g oil for DPPH test and ORAC assay, respectively) were observed for sweet cap oil. Peach oil has an excellent potential for application in the food and pharmaceutical industries as source of naturally-occurring bioactive substances.

graphical abstract Fullsize Image

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柿子仁油的不皂化物和酚类含量、抗氧化性和抗胰蛋白酶活性

虽然桃核富含油脂，但有关其化学和生物特性的信息却很缺乏。因此，本研究旨在确定从突尼斯种植的两个桃品种（甜帽和欧亨利）中提取的桃油的脂质概况、抗氧化能力和胰蛋白酶抑制特性。所研究的桃仁油含有大量的不皂化物（占油的 2.1±0.5-2.8±0.2%）和酚类化合物（占油的 45.8±0.92-74.6±1.3 毫克 GAE/克）。正构烷烃的特征是以 n-C24 四碳烷烃为主（47.24%），其次是 n-C23 三碳烷烃（34.43%）。甜帽栽培品种的总生育酚含量很高（1192.83±3.1 mg/kg）。虽然富含多酚和生育酚，但测试的油并未显示出对胰蛋白酶的抑制作用。不过，所有桃油样品都显示出有效的抗氧化能力，其中甜帽桃油的抗氧化能力值最高（DPPH 试验和 ORAC 试验的抗氧化能力值分别为 86.34±1.3% 和 603.50±2.6 μmol TE/g）。作为天然生物活性物质的来源，桃油在食品和制药业中具有很好的应用潜力。

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来源期刊

Journal of oleo science CHEMISTRY, APPLIED-FOOD SCIENCE & TECHNOLOGY

CiteScore

3.20

自引率

6.70%

发文量

173

审稿时长

3 months

期刊介绍： The J. Oleo Sci. publishes original researches of high quality on chemistry, biochemistry and science of fats and oils such as related food products, detergents, natural products, petroleum products, lipids and related proteins and sugars. The Journal also encourages papers on chemistry and/or biochemistry as a major component combined with biological/ sensory/nutritional/toxicological evaluation related to agriculture and/or food.