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Pyrus glabra seed oil as a new source of mono and polyunsaturated fatty acids: Composition, thermal, and FTIR spectroscopic characterization
Date
2023
Abstract
Edible oils are used worldwide, but there is a shortage in developing countries, especially those that do not produce olive, soy, and rapeseed oils. Trying to explore the Iranian biodiversity, Pyrus glabra seeds were studied for the extraction and characterization of the oil. Seven fatty acids were presented in P. glabra seed oil, with oleic acid (ω-9) accounting for 52.1% of the total oil, followed by linoleic acid, ω-6 (33.75%) and palmitic acid (6.69%). P. glabra seed oil had a refractive index of 1.47 at room temperature and contained 5.5 mg KOH/g, 69.4 g I2/100 g, and 134.3 mg KOH/g in terms of acid value, iodine value, and saponification value. FTIR of P. glabra seed oil showed peaks related to several functional groups, including hydrogen bonds, double bonds, and C––O, C–O, and C–C bonds. The DSC analysis of the seed oil revealed the detection of three exothermal peaks during cooling, which corresponded to different crystallization temperatures of the fatty acid components in the oil. The most significant endothermal and exothermal peaks were observed at low temperatures during the melting process. It is potential for P. glabra seed oil to be fully developed and utilized with the help of this research.
Supervisor
Description
Publisher
Elsevier
Citation
LWT - Food Science and Technology 181, 114790
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Mohammadi_2023_Pyrus.pdf
Adobe PDF, 2.12 MB