Extraction and characterization of omega fatty acids (as fixed oil) from various plants seeds (flaxseeds, chia seeds, chilli seeds, basil seeds, quince seeds)

Abstract

This research delves into the extraction and characterization of omega fatty acids, predominantly in the form of fixed oil, derived from a variety of plant seeds, including Flaxseeds, Chia seeds, Chilli seeds, Basil seeds, and Quince seeds. The objective was to gain a comprehensive understanding of their potential as abundant sources of omega fatty acids. The oil extraction entails the utilization of solvent extraction techniques to maximize oil yield while maintaining the nutritional integrity. Oil yield, color values, boiling point, smoke point, iodine value, acid value, for extracted oils was carried out. Gas chromatography mass spectroscopy and Fourier transform Infra Red (FTIR) was employed to ascertain the fatty acid profiles, with a specific focus on omega-3 (α-linolenic acid), omega-6 (linoleic acid), and omega-9 (oleic acid) content. Furthermore, the identification of other bioactive compounds, such as tocopherols by GC–MS adds to a comprehensive evaluation of the nutritional worth of the extracted oils. Storage stability indicate increasing acid values (0.15 to 30.22) with time over 90 days duration. By conducting a comparative analysis of omega fatty acid composition, valuable insights into potential variations in nutritional content are gained. The outcomes of this study contribute to the ever-expanding knowledge base concerning diverse plant sources for obtaining omega fatty acids, thereby facilitating the creation of sustainable and health-enhancing products for food industries.