PHYSIOCHEMICAL CHARACTERISTICS AND FATTY ACID COMPOSITION OF AMYGDALUS SPINOSISSIMA SEED OIL FROM BALOCHISTAN

: Amygdalus spinosissima also known as Prunus spinosissma belongs to the genus Prunus, its subgenus is Amygdalus. A. spinosissima is a wild thorny almond found in approximately 600 to 1500 metres above sea level. Due to its medicinal value it is used as traditional medicine all over the world. The objective of present work was to evaluate the physiochemical characteristics, total phenolic content and fatty acid composition of crude oil extracted from A. spinosissima. In this study physicochemical properties and free fatty acid value of seed oil were studied to evaluate the compositional quality of oil. The phenolic content of oil extract was found 15mg/L Gallic acid. Fatty acid composition has shown that it has high monounsaturated fatty acid (MUFA) oleic acid, C18:1 (61.8%) followed by palmitoleic acid, C16:1 (0.36%). The content of polyunsaturated fatty acid (PUFA) linoleic acid C18:2 was (23.32%) and saturated fatty acids, palmitic acid C16:0 was (8.19%), stearic acid, C18:0(2.07%), erucic acid, C22:0(0.21%) and myristic acid C14:0 (0.20%) were respectively. The results of the present study demonstrated that the seed oil of A. spinosissima is rich in oleic acid which may be a good potential source for industrial applications.

[1]  B. Dojčinović,et al.  Chemical composition of two different extracts of berries harvested in Serbia. , 2013, Journal of agricultural and food chemistry.

[2]  A. Dzhangaliev The Wild Apple Tree of Kazakhstan , 2010 .

[3]  Juyoung Kim,et al.  Correlation of fatty acid composition of vegetable oils with rheological behaviour and oil uptake , 2010 .

[4]  Qing‐An Zhang,et al.  Response surface optimization of ultrasound-assisted oil extraction from autoclaved almond powder , 2009 .

[5]  E. Asadi,et al.  Phenotypic diversity within native Iranian almond (Prunus spp.) species and their breeding potential , 2009, Genetic Resources and Crop Evolution.

[6]  R. K. Foster,et al.  BRIEFING PAPER: Culinary oils and their health effects , 2009 .

[7]  O. Kodad,et al.  Variability of oil content and of major fatty acid composition in almond (Prunus amygdalus Batsch) and its relationship with kernel quality. , 2008, Journal of agricultural and food chemistry.

[8]  F. R. van de Voort,et al.  Determination of peroxide value of edible oils by FTIR spectroscopy with the use of the spectral reconstitution technique. , 2007, Talanta.

[9]  S. Sathe,et al.  Chemical composition of selected edible nut seeds. , 2006, Journal of agricultural and food chemistry.

[10]  A. Romero,et al.  Cyclic FA monomers in high-oleic acid sunflower oil and extra virgin olive oil used in repeated frying of fresh potatoes , 2003 .

[11]  A. Romero,et al.  Cyclic fatty acid monomers and thermoxidative alteration compounds formed during frying of frozen foods in extra virgin olive oil , 2000 .

[12]  A. Gallo,et al.  Changes Associated with Post-harvest Ageing in Almond Seeds , 2000 .

[13]  María Rodríguez,et al.  Lipids in pharmaceutical and cosmetic preparations , 2000 .

[14]  G. Mittal,et al.  Regulating the use of degraded oil/fat in deep-fat/oil food frying. , 1997, Critical reviews in food science and nutrition.

[15]  K. Dagne,et al.  Oil Content and Fatty Acid Composition of Seeds of Guizotia Cass (Compositae) , 1997 .

[16]  D. Zohary,et al.  The genus Amygdalus L. (Rosaceae): Species relationships, distribution and evolution under domestication , 1996, Genetic Resources and Crop Evolution.

[17]  W. Grosch,et al.  Peroxide value determination—Comparison of some methods , 1974 .

[18]  H. Deuel The Lipids: Their Chemistry and Biochemistry , 1958 .

[19]  M. Roiaini,et al.  Physicochemical properties of canola oil, olive oil and palm olein blends. , 2015 .

[20]  H. Attia,et al.  Quality characteristics of sesame seeds and by-products , 2007 .

[21]  A. E. Ugbogu,et al.  Physicochemical studies on oils from five selected Nigerian plant seeds. , 2007 .