International Journal of Agricultural Technology 2018 Vol.
14(7): 1097-1106
Available online http://www.ijat-aatsea.com
ISSN: 2630-0613 (Print) 2630-0192 (Online)
Physicochemical properties and oxidative stability of oils
from samrong (Sterculia foetida) seed
Chanyawiwatkul, J., Supapavnich, S. and Takeungwongtrakul, S.*
Department of Agricultural Education, Faculty of Industrial Education, King Mongkut's
Institute of Technology Ladkrabang, Ladkrabang, Bangkok, Thailand, 10520.
Chanyawiwatkul, J., Supapavnich, S. and Takeungwongtrakul, S. (2018). Physicochemical
properties and oxidative stability of oils from samrong (Sterculia foetida) seed.
International Journal of Agricultural Technology 14(7): 1097-1106.
Abstract Samrong seed kernel consisted of 5.91 ± 0.12% moisture, 2.80 ± 0.17% ash,
46.09 ± 0.44% oil, 11.68 ± 0.16% protein and 33.52 ± 0.07% carbohydrate. The crude oil
was extracted from samrong seed kernel using cold hexane as solvent. The oil from
samrong seed kernel contained 27.32% saturated fatty acid (SFA), 5.30% mono-
unsaturated fatty acid (MUFA) and 55.95% poly-unsaturated fatty acid (PUFA). Gamma-
linolenic acid (47.80%) was the dominant fatty acid, followed by palmitic acid (16.49%)
and steric acid (10.45%). The physicochemical properties including color, viscosity,
tocopherol content, total phenolic content, acid value, free fatty acid, peroxide value (PV),
thiobarbituric acid reactive substances (TBARS) and ρ-anisidine value of kernel oil were
determined. When kernel oil was stored at 30°C for 48 days, the oxidative stability of
kernel oil was also examined. The kernel oil had the increase in PV and TBARS within the
first 36 days of storage (P < 0.05). Subsequently, a decrease in PV and TBARS were
noticeable up to day 48 (P < 0.05). Oil from samrong seed kernel showed high quality and
oxidative stability during storage. Thus, samrong seed kernel could be used as a potential
source of edible oil for use in the food industrial.
Keywords: Samrong seed kernel, Oil quality, Fatty acid, Oxidative stability
Introduction
Plant seeds are considered as sources of healthy food for humans and
animals because of their high nutritional value such as polyunsaturated fatty
acids (PUFAs). Oil seeds are often extracted to produce rich oils, including
soybean sunflower, palm, sesame, flaxseed, etc. (Mathew et al., 2014).
Sterculia foetida L. (Sterculiaceae) commonly called “homrong,
marong, chammahong or samrong)” in Thai, “Java olives” in English and
“Jangli badam or Pinari” in Hindi is a large, straight, deciduous plant.
Samrong is a wild plant and well adapted in tropical and subtropical zones.
Samrong has been found usually in many parts of the world such as
Australia, Bangladesh, Djibouti, Eritrea, Ethiopia, India, Indonesia, Kenya,
Malaysia, Myanmar, Oman, Pakistan, Philippines, Somalia, Sri Lanka,
Tanzania, Thailand, Uganda and Republic of Zanzibar. The different
parts of samrong can be used as food or medicine (Orwa et al., 2009). The
*
Corresponding Author: Chanyawiwatkul, J.; Email: [email protected]
seeds of samrong are roasted and eaten like chestnuts. The edible oil can be
produce from the kernels as well as the testa of samrong seeds (Prakash et
al., 2012). It has been reported that the kernel of samrong seeds have high
amount of oils (Vipunngeun and Palanuvej, 2009). Samrong seed could be
an alternative source for edible oil in food industry. However, the oil from
samrong seed kernel is rarely used in food industry of Thailand. A little
information about oil from samrong kernel seed has been reported. Thus, the
objectives of this investigation were to study the physicochemical properties
and the oxidative stability of oil from samrong seed kernel, which is
responsible for edible oil choices. The different parts of samrong seeds are
shown in Figure 1.
A B C D
A
Figure 1. The different parts of samrong seeds. A is the samrong seeds; B is
the outer shell of samrong seeds; C is the inner shell of samrong seeds; D is
the samrong seed kernels
Materials and methods
Chemicals
Folin-Ciocalteu’s phenol reagent, ρ-anisidine and gallic acid were
purchased from Sigma-Aldrich, Inc. (St. Louis. MO, USA). 2-
Thiobarbituric acid and 1,1,3,3-tetramethoxypropane were procured from
Fluka (Buchs, Switzerland). Hexane and hydrochloric acid were purchased
from Lab-Scan (Bangkok, Thailand).
Preparation of samrong seed kernel powder
Samrong seeds were obtained from a local market in Bangkok,
Thailand. 5 kg of samrong seed kernels were finely ground using blender
(Phillips, Guangzhou, China) for 1 min. Samrong seed kernel powders were
stored at -18°C until use. The proximate composition of samrong seed
kernel powder were determined by AOAC (2000).
Extraction of oil from samrong seed kernel
Samrong seed kernel powders were extracted using cold hexane as
solvent according to the method of Takeungwongtrakul and Yarnpakdee
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International Journal of Agricultural Technology 2018 Vol. 14(7): 1097-1106
(2018). The obtained oil was calculated for yield and was subjected to
analyses.
Fatty acid profile
Fatty acid profile was determined as fatty acid methyl esters (FAMEs),
which were prepared according to the method of AOAC (2000). FAMEs
were injected to the gas chromatography (Shimadzu, Kyoto, Japan)
equipped with the flame ionisation detector (FID). Fatty acid content was
calculated, based on the peak area ratio and expressed as g fatty acid/100 g
oil.
Physicochemical properties of samrong seed kernel oil
The color of samrong seed kernal oil was measured using a
colorimeter (ColorFlex, Hunter Lab Reston, VA, USA) and reported in the
CIE system, including L*, a*, and b*. Viscosity of samrong seed kernel oil
was determined using a brookfield. Spindle of S03 was used at 100 rpm in
room temperature. Tocopherol (α-tocopherol) of samrong seed kernel oil
was analyzed using method following AOAC (2018). The phenolic content
of samrong seed kernel oil was extracted and measured according to the
method of Yu et al. (2002). Total phenolic content was calculated from a
calibration curve of gallic acid and expressed as gallic acid equivalents (mg
GAE/100 g oil). Acid, free fatty acid, peroxide and ρ-anisidine values of the
samrong seed kernel oils were determined according to the AOCS official
methods (AOCS, 1990). Thiobarbituric acid reactive substances (TBARS)
were determined as described by Buege and Aust (1978).
Oxidative stability of samrong seed oil
The extracted oil was transferred into amber bottles and capped tightly.
The samples were stored at 30±1 ºC in an incubator (Memmert, D-91126,
Schwabach, Germany) and analysed for PV and TBARS at day 0, 6, 12, 18,
24, 30, 36, 42 and 48.
Statistical analysis
Experiments were run in triplicate using three different lots of samples.
Data were subjected to analysis of variance (ANOVA). Comparison of
means was carried out by Duncan’s multiple range test. Statistical analysis
was performed using the Statistical Package for Social Science (SPSS for
windows, SPSS Inc., Chicago, IL, USA).
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Results
Proximate analysis of samrong seed kernel powder
The proximate composition of the samrong seed kernel powders are
shown in Table 1. Samrong seed kernels contained 5.91 ± 0.12% moisture,
11.68 ± 0.16% protein, 46.09 ± 0.44% oil, 2.80 ± 0.17% ash and 33.52 ±
0.07% carbohydrate. It was noted that oil was the major composition of
samrong seed kernels, followed by carbohydrate, protein, moisture and ash,
respectively.
Fatty acid profiles
Fatty acid profiles of oils extracted from samrong seed kernels are
shown in Table 2. The samrong seed kernel oils consisted of 27.32% SFA,
5.30% MUFA and 55.95% PUFA. PUFAs in kernel oils were found as the
major fatty acids. Gamma-linolenic acid (C18:3, n-6) (47.80%) was the
dominant fatty acid, followed by palmitic acid (C16:0) (16.49%), steric acid
(C18:0) (10.45%), linoleic acid (C18:2) (6.48%) and oleic acid (C18:1)
(4.96%), respectively. Among the fatty acids, the highest contents of SFA,
MUFA and PUFA were palmitic acid, oleic acid and gamma-linolenic acid,
respectively. Additionally, eicosapentaenoic acid (EPA) was found in
samrong seed kernel oil at a level of 0.55%.
Physicochemical properties of samrong seed kernel oil
The yield and the physicochemical properties of oil from samrong
seed kernels are presented in Table 3. Oil extracted from samrong seed
kernel using cold hexane as solvent showed yield of 53.65% (Table 3). The
yield of samrong seed kernel oil extracted with Soxhlet (hot hexane as
solvent) was 46.09% (Table 1). The result demonstrated that the extraction
yields of oils from cold hexane extraction were higher than those from
soxhlet extraction (p < 0.05). The obtained oil was generally liquid at room
temperature. Oil from samrong seed kernel was golden yellow in color. The
color expressed as L*- (lightness), a*- (redness) and b*- (yellowness) values
of the samrong seed kernel oil. L*, a* and b* values of samrong seed kernel
oil were 85.64 ± 0.01, 1.02 ± 0.01 and 76.26 ± 0.03, respectively. The
apparent viscosity of samrong seed kernel oil was 25 ± 0.01 cP. Total
phenolic content of samrong seed kernel oil was 7.2 ± 0.15 mg GAE/g oil.
α-Tocopherol was found in seed kernel oil (0.594 ± 0.1 mg/kg of oil). The
acid value, free fatty acid value, PV and ρ-anisidine value of seed kernel oils
were found to be 1.66 mg KOH/g oil, 0.83% oleic acid, 0.97 meq O2/kg oil
and 39.10, respectively. For TBARS value, no detectable value was
observed. Those values of oil indicated the valuable measure of oil quality.
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Table 1. Proximate analysis of samrong seed kernel powder
Proximate composition Percent (%)
Moisture 5.91 ±0.12
Protein 11.68 ±0.16
Oil 46.09 ±0.44
Ash 2.80 ±0.17
Carbohydrate 33.52 ±0.7
Data are expressed as mean ±SD (n = 3).
Table 2. Fatty Acid Profile of samrong seed kernel oil before and after
storage for 48 days at 30ºc
Fatty acids (g/100 g oil) Samrong seed kernel oil
Myristic acid (C14:0) 0.12 ±0.00
Pentadecanoic acid (C15:0) 0.03 ±0.00
Palmitic acid (C16:0) 16.49 ±0.10
Palmitoleic acid (C16:1, n-7) 0.17 ±0.00
Heptadecanoic acid (C17:0) 0.06 ±0.00
Steric acid (C18:0) 10.45 ±0.19
Oleic acid (C18:1, n-9) 4.96 ±0.03
Linoleic acid (C18:2, n-6) 6.48 ±0.03
α -Linolenic acid (ALA) (C18:3 n-3) 0.17 ±0.00
γ -Linolenic acid (C18:3 n-6) 47.80 ±1.34
Arachidic acid (C20:0) 0.10 ±0.00
Gadoleic acid (C20:1, n-9) 0.13 ±0.00
Eicosadienoic acid (C20:2, n-6) 0.78 ±0.05
Dihomo-gamma-linolenic acid (C20:3, n-6) 0.03 ±0.01
Arachidonic acid (C20:4 n-6, ARA) 0.14 ±0.01
Eicosapentaenoic acid (C20:5 n-3, EPA) 0.55 ±0.07
Behenic acid (C22:0) 0.02 ±0.00
Lignoceric acid (C24:0) 0.04 ±0.00
Nervonic acid (C24:1) 0.04 ±0.00
Saturated fatty acid (SFA) 27.32
Mono-unsaturated fatty acid (MUFA) 5.30
Poly-unsaturated fatty acid (PUFA) 55.95
Data are expressed as mean ±SD
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Table 3. Physicochemical properties of samrong seed kernel oil extracted
using cold hexane
Parrameters Samrong seed kernel oil
Yield (%) 56.35±0.00
Color
- L* 85.64 ±0.01
- a* 1.02 ±0.01
- b* 76.26 ±0.03
Apparent viscosity (cP) 25 ±0.01
Total phenolic content (mg gallic acid/100g oil) 7.20 ±0.15
α-Tocopherol (mg/kg oil) 0.594 ±0.1
Acid value (mg KOH/g oil) 6.33±0.06
Free fatty acids (as oleic acid %) 0..6±0.06
Peroxide value (meq O2/kg oil) 0.97 ±0.07
ρ-anisidine value 39.10 ±1.41
TBARS (mg MDA/kg oil) NA
Data are expressed as mean ±SD (n=3).
NA = not available
2.5
2.0 A
(mg cumene/kg oil)
Peroxide value
1.5
1.0
0.5
0.0
0 6 12 18 24 30 36 42 48
Storage time (days)
3
2.5 B
(mg malonaldehyde/kg
2
1.5
TBARS
oil)
1
0.5
0
0 6 12 18 24 30 36 42 48
Storage time (days)
Figure 2. Peroxide values (A) and TBARS values (B) of samrong seed
kernel oil during 48 days at 30ºC. Bars represent standard deviations (n=3)
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International Journal of Agricultural Technology 2018 Vol. 14(7): 1097-1106
Oxidative stability of samrong seed kernel oil
Changes in PV and TBARS value of oils extracted from samrong
seed kernels during 48 days of storage are presented in Figure 2A and 2B,
respectively. The initial PV of samrong seed kernel oil was 0.9 meq O2/kg
oil. PV of oil from seed kernel slightly increased within the first 24 days of
storage and then sharply increase was found at day 36 (p < 0.05).
Subsequently, a decrease in PV was noticeable up to day 48 (p < 0.05).
Thus, PV clearly explained that as the storage time increased, the oxidative
stability of samrong seed kernel oil decreased. For TBARS value, the result
showed that no changes in TBARS was noticeable during 0 – 12 days of
storage (p > 0.05). After day 12, the marked increases in TBARS were
observed up to 36 days (p < 0.05). Subsequently, a decrease in TBARS was
noticeable up to day 48 (p < 0.05). The similar trend was observed in
comparison with PV. However, the low values of PV and TBARS in
samrong seed kernel oil were found thoughtout the storage of 48 days.
Discussion
Samrong seed kernel is the excellent source of edible oil with high
PUFA and carbohydrate (Table 1 and Table 2). However, Silitonga et al.
(2013) showed that the main compositions of samrong seed kernels were oil
(51.78%) and protein (21.61%), respectively. Additionally, Prakash et al.
(2012) reported that the samrong seed kernels contained about 34% oil and
31% protein. From this study, the protein content of samrong seed kernels
was lower than that found in the literature. These differences might be due
to the variations in cultivation and climate differences within the region.
PUFAs in samrong seed kernel oils were found as the major fatty acids
(Table 2). This result was in agreement with Orsavova et al. (2015) who
found that PUFAs were the major fatty acids in vegetable oils. Gamma-
linolenic acid was the dominant fatty acid, followed by palmitic acid, steric
acid, linoleic acid and oleic acid, respectively. This study was different from
previous report of Vipunngeun and Palanuvej (2009) who have shown that
palmitic acid was found as dominant fatty acid (52%) of samrong seed oil.
Among the fatty acids, the highest contents of SFA, MUFA and PUFA were
palmitic acid, oleic acid and gamma-linolenic acid, respectively.
Additionally, EPA was found in samrong seed kernel oil at a level of 0.55%.
Kale et al. (2011) reported that the major SFA and unsaturated fatty acids
(UFA) of samrong seed oil were palmitic acid (11.87%) and oleic acid
(20.50%), respectively. When comparing the contents of fatty acid in other
seed oils, it can be verified the content of UFA in the range between 70 and
90% (Ceriani et al., 2008). The UFA contents of canola oil, sunflower oil,
corn oil, olive oil and soybean oil accounted for 83.6%, 83.1%, 78.4%,
78.3% and 76.0%, respectively (Porto et al., 2016). This variability may be
1103
associated with the genetic, seed quality and its corresponding
environmental variation (Ramadan and Mörsel, 2002). Nevertheless,
Ghazani et al. (2014) indicated that the extraction methods and solvent used
also had the impact on fatty acid composition in oil. The oils present in
samrong seed kernel are a rich source of UFA, offering benefits to human
health. However, UFAs in samrong seed kernel oil were restricted due to
their susceptibility to oxidation. Thus, the oxidation stability of samrong
seed kernel oil need to be studied.
In this study, the extraction yields of oils from cold hexane extraction
(Table 3) were higher than those from soxhlet extraction (Table 1) (p <
0.05). The kernels of the samrong seeds contained 50–60% of oil (Silitonga
et al., 2013). Compared with other hexane extracted oils, the oil contents of
Brazil nut, hazelnut, pecan, pistachio and walnut were 67.4%, 60.4%,
71.5%, 52.3% and 70.6%, respectively (Miraliakbari and Shahidi, 2008).
The samrong seed kernels cantained golden yellow oil. Habib et al. (2013)
reported that carotenoid is soluble in oils, and constituted as the coloring
pigment in vegetable oils. L*, a* and b* values of palm, soybean,
sunflower, olive and corn oils ranged from 63.4 to 69.5, 3.8 to 4.4 and 9.2 to
10.4, respectively (Hsu and Yu, 2002). From the results in Table 3, b* value
of seed kernel oil was higher than that of other vegetable oils. The viscosity
of oil from samrong seed kernel was lower than that of other oils
(Neelamegam and Krishnaraj, 2011). α-Tocopherol and total phenolic
contents were found in oil from samrong seed kernels. Tocopherols was
natural lipophilic antioxidants in vegetable oils, which had effect on the
stability of the oils. Phenolic compounds vary in structure and the number of
hydroxyl groups, leading to the variation in their antioxidant activities.
Thus, the presence of α-tocopherol and phenolic compounds might be effect
on the oxidative stability of samrong seed oil during storage. Lipid
oxidation is the main reaction leading to the deterioration of edible oils
during processing and storage. Acid value is a measure of total acidity of the
oil, involving free fatty acids during decomposition of triglycerides. PV is a
widely used method for the measurement of the concentration of
hydroperoxides formed in the initial stages of lipid oxidation (Onyeike and
Acheru, 2002). ρ-Anisidine exhibits the amount of non-volatile aldehyde
(principally 2-alkenals and 2,4-alkadienals) in oils (Choe and Min, 2006).
TBARS value is an index of lipid oxidation and in related with
malonaldehyde content (Chaijan et al., 2006). From the results, the values of
acid, free fatty acid, PV and ρ-anisidine were low. For TBARS value, no
detectable value was observed. Those values of oil were the valuable
measure of oil quality. The results indicated that the obtained oil might be
store for a long time without rancidity. In addition, the samrong seed kernel
oil exhibited the good edible oils.
The oxidative stability of samrong seed kernel oil was measured by
PV and TBARS values thoughtout 48 days of storage at 30°C (Figure 2).
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The great changes in PV and TBARS of samrong seed kernel oil were also
observed in 36 days of storage. Thereafter, the decrease in PV and TBARS
were noticeable up to day 48 (P < 0.05). The increase in PV of oil sample
was more likely due to the formation of hydroperoxide. When storage time
increased, the hydroperoxide was decomposed to the secondary oxidation
products. It was related to decrease in PV. For TBARS value, the increase in
TBARS value of oils indicated the formation of the secondary lipid
oxidation products, especially aldehydes (Chaijan et al., 2006). The
samrong seed kernel oil was a rich source of PUFAs (Table 2). Those
PUFAs were prone to oxidation as indicated by the presence of TBARS in
oil samples. After 36 days of storage, the increase in TBARS was retarded
because of loss in low molecule weight volatile secondary oxidation
products in the oils. Additionally, PV and TBARS values clearly explained
that as the storage time increased, the oxidative stability of seed kernel oil
decreased. However, the indigenous α-tocopherol played a crucial role as
antioxidant in oils extracted from samrong seed kernel (Table 3). The low
values of PV and TBARS in samrong seed kernel oil were found thoughtout
the storage of 48 days. Oil from samrong seed kernel showed high quality
and oxidative stability during storage. Thus, samrong seed kernel could be
used as a potential source of edible oil for use in the food industrial.
Acknowledgement
This work was financially supported by the KMITL Research Fund, King
Mongkut’s Institute of Technology Ladkrabang for Project No. 2561-02-03-001 to Dr.
Sirima Takeungwongtrakul.
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(Received: 12 September 2018, accepted: 30 October 2018)
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