Analysis of components and study on antioxidant and antimicrobial activities of oil in apple seeds

International Journal of Food Sciences and Nutrition
Hong-Lei TianKai-Xiong Li

Abstract

In order to improve the comprehensive utilization of major by-products in apple-juice processing, the components, antioxidant and antimicrobial activities of oil in two species apple seeds, Fuji and New Red Star, were investigated. The Soxhlet extracted oil content of apple seeds raged from 20.69 to 24.32 g/100 g. The protein, fiber and ash contents were found to be 38.85-49.55 g/100 g, 3.92-4.32 g/100 g and 4.31-5.20 g/100 g, respectively; the extracted oils exhibited an iodine value of 94.14-101.15 g I/100 g oil; refractive index (40 degrees C) was 1.465-1.466; density (25 degrees C) was 0.902-0.903 mg/ml; saponification value was 179.01-197.25 mg KOH/g oil; and the acid value was 4.036-4.323 mg KOH/g oil. The apple seed oils mainly consisted of linoleic acid (50.7-51.4 g/100 g) and oleic acid (37.49-38.55 g/100 g). Other prominent fatty acids were palmitic acid (6.51-6.60 g/100 g), stearic acid (1.75-1.96 g/100 g) and arachidic acid (1.49-1.54 g/100 g). Apple seed oil was proven to possess interesting properties, emerging from its chemical composition and from the evaluation of its in vitro biological activities. The apple seed oil was almost completely active against bacteria, mildews were less sensitive to apple seed oil t...Continue Reading

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Citations

Oct 25, 2013·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Shadi SamaramHasanah Mohd Ghazali
Feb 12, 2017·Journal of the Science of Food and Agriculture·Barbara KusznierewiczAgnieszka Bartoszek
Dec 16, 2017·International Journal of Toxicology·Christina L BurnettF Alan Andersen
Nov 17, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Marina FidelisDaniel Granato
Feb 11, 2021·Pharmaceutics·Umile Gianfranco SpizzirriDonatella Restuccia

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