This study was designed to examine both the chemical composition as well as the antioxidant activities of the seed oil extracted from Zizyphus lotus L. The results showed that the neutral lipids were mainly composed of triacylglycerols (92.75% of total lipids). Phosphatidylcholine and digalactosyldiacylglycerol were the main phospholipid and glycolipid subclasses, respectively. Oleic, linoleic and palmitic acids were the major fatty acids in the lipids of Z. lotus seeds. In addition, b-tocopherol was the predominant tocol at 122.13 mg/100 g seed oil, which was equivalent to 60.41% of the total tocols followed by d-tocopherol (13.30%) and d-tocotrienol (8.95%). The total phenol and flavonoid contents were 18.45 mg/100 g and 2.31 QE/g oil, respectively, with ferulic acid as the main phenolic acid (1.36 mg/100 g oil). Overall, the strong antioxidant activities suggest that it could be advantageously used as a functional or nutraceutical food in order to prevent or moderate oxidative stress-related diseases.

PHYSICOCHEMICAL CHARACTERISTICS AND ANTIOXIDANT ACTIVITIES OF ZIZYPHUS LOTUS L. SEED OIL

DONSI', FRANCESCO;FERRARI, Giovanna;
2013-01-01

Abstract

This study was designed to examine both the chemical composition as well as the antioxidant activities of the seed oil extracted from Zizyphus lotus L. The results showed that the neutral lipids were mainly composed of triacylglycerols (92.75% of total lipids). Phosphatidylcholine and digalactosyldiacylglycerol were the main phospholipid and glycolipid subclasses, respectively. Oleic, linoleic and palmitic acids were the major fatty acids in the lipids of Z. lotus seeds. In addition, b-tocopherol was the predominant tocol at 122.13 mg/100 g seed oil, which was equivalent to 60.41% of the total tocols followed by d-tocopherol (13.30%) and d-tocotrienol (8.95%). The total phenol and flavonoid contents were 18.45 mg/100 g and 2.31 QE/g oil, respectively, with ferulic acid as the main phenolic acid (1.36 mg/100 g oil). Overall, the strong antioxidant activities suggest that it could be advantageously used as a functional or nutraceutical food in order to prevent or moderate oxidative stress-related diseases.
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11386/3881367
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 6
  • ???jsp.display-item.citation.isi??? 5
social impact