Comprehensive investigation of the physicochemical properties, lipid profile, nutritional potential, and in vitro digestive characteristics of Malania oleifera oil

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-08-18 DOI:10.1016/j.foodres.2025.117344

Yue Wang , Cheng Zhen , Zhihui Xiong , Jun Jin , Wei Wei , Gang Li , Zhiming Xu , Jing Han , Qingzhe Jin , Xingguo Wang

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Abstract

Malania oleifera oil is regarded as a potential oil resource beneficial to neurological health. The potential of Malania oleifera oil is evaluated by comparing the physicochemical, nutritional, and digestive properties of soybean oil and olive oil. The results showed that the relative density and iodine value of Malania oleifera oil were significantly lower than those of soybean oil and olive oil. The fatty acid of Malania oleifera oil was mainly nervonic acid (49.81 ± 0.19%), oleic acid (30.66 ± 0.27%), and erucic acid (13.54 ± 0.15%). The main triglycerides in Malania oleifera oil were Er-O-T (30.20 ± 2.01%), T-T-O (27.46 ± 2.82%) and Eo-Eo-Er (8.47 ± 0.29%). The α-tocopherol (117.50 mg/kg), β-sitosterol (198.38 mg/100 g) and squalene (124.30 mg/100 g) were detected in Malania oleifera oil. The digestive characteristics of Malania oleifera oil were studied for the first time. The results showed that Malania oleifera oil has the highest lipolysis degree (64.69%), accompanied by the largest FFA release (147.73 ± 8.76) and the fastest digestion speed. The study provides reference for the application of Malania oleifera oil as a functional oil.

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综合研究了马来籽油的理化性质、脂质特征、营养潜力和体外消化特性

马来籽油被认为是一种有益神经系统健康的潜在油脂资源。通过比较大豆油和橄榄油的理化、营养和消化特性，评价了马拉尼亚油的开发潜力。结果表明，马来籽油的相对密度和碘值显著低于大豆油和橄榄油。油葵油的脂肪酸主要为神经酸（49.81±0.19%）、油酸（30.66±0.27%）和芥酸（13.54±0.15%）。甘油三酯主要为Er-O-T（30.20±2.01%）、T-T-O（27.46±2.82%）和Eo-Eo-Er（8.47±0.29%）。在马来籽油中检测到α-生育酚（117.50 mg/kg）、β-谷甾醇（198.38 mg/100 g）和角鲨烯（124.30 mg/100 g）。本文首次对马来籽油的消化特性进行了研究。结果表明，马来籽油脂解度最高（64.69%），游离脂肪酸释放量最大（147.73±8.76），消化速度最快。该研究为马来籽油作为功能性油的应用提供了参考。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.