Exploring the physicochemical properties and fatty acids of three Litchi seed oil genotypes growing in Pakistan

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-04-09 DOI:10.1016/j.jfca.2025.107579

Hans Mukhee Meghwar , Sarfaraz Ahmed Mahesar , Syed Tufail Hussain Sherazi , Simran Lohana , Parkash Meghwar

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Abstract

Litchi seeds are considered agro-waste and not utilized as such therefore, a study was conducted to evaluate the quality of oil extracted from Litchi seed varieties, i.e., Badana (L1), Dera Dune/Gol (L2), and Siah (L3) using the Soxhlet extraction method. Moreover, its physicochemical properties, FT-IR characterization, and fatty acid composition by GC-MS were performed. The findings showed that the oil content in Litchi varieties varied and the highest oil content was found in L1 (1.13 %) Moreover, free fatty acid and acid values were minimum across the varieties. β-carotene and chlorophyll contents in Litchi varieties were found in the range of 3.7–5.7 μg/g and 25.1–28.9 mg/kg, respectively. FT-IR spectroscopy revealed the prominent peak at 1020.22 cm⁻¹ for -C-OH of carbon and hydroxyl group, while GC-MS analysis identified dihydrosterculic acid as the most abundant fatty acid. Further, principal component analysis showed significant variation among varieties. It can be concluded that the Litchi seed oil possesses distinctive quality characteristics and valuable fatty acids, making it a potential ingredient for use in the food and pharmaceutical industries.

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研究巴基斯坦生长的三种荔枝籽油基因型的理化特性和脂肪酸

荔枝籽被认为是农业废物，没有被利用，因此，我们进行了一项研究，以评估从荔枝种子品种，即Badana (L1), Dera Dune/Gol （L2）和Siah （L3）中提取的油的质量。并对其理化性质、FT-IR表征和脂肪酸组成进行了GC-MS表征。结果表明，荔枝品种含油量差异较大，其中L1的含油量最高（1.13 %），游离脂肪酸和酸值在各品种中最低。荔枝品种β-胡萝卜素和叶绿素含量分别在3.7 ~ 5.7 μg和25.1 ~ 28.9 mg/kg之间。FT-IR光谱显示碳和羟基的-C-OH在1020.22 cm−1处有一个突出的峰，而GC-MS分析发现二氢甾醇酸是最丰富的脂肪酸。主成分分析表明，品种间差异显著。由此可见，荔枝籽油具有独特的品质特征和有价值的脂肪酸，在食品和制药工业中具有潜在的应用前景。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.