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Received April 4, 2014
Accepted June 12, 2014
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Characterization, stability, and antioxidant activity of Salicornia herbaciea seed oil
Dubok Choi1
Geum-Sook Lim2
Yu Lan Piao3
On-You Choi4 5
Ki-An Cho4 5
Choon-Bae Park6
Young-Cheol Chang7
Young-Il Song8
Myung-Koo Lee1
Hoon Cho3†
1Department of Pharmacy, College of Pharmacy, Chungbuk National University, Cheongju 361-763, Korea 2Interdisciplinary Program of Perfume and Cosmetics, Chonnam National University Graduate School, Gwangju 500-757, Korea 3Department of Biochemical Polymer Science & Engineering, Chosun University, Gwangju 501-759, Korea 4Biochem Lab., Shinchon E&C R&D, Gwangju 500-010, Korea 5Department of Medicine Management, Chodang University, Jeonnam 534-800, Korea 6Department of Information & Communication Engineering, Wonkwang University, Iksan 570-749 Korea 7Biosystem Course, Division of Applied Sciences, Muroran Institute of Technology, 27-1 Mizumoto, Muroran 050-8585, Japan 8Leaders in Industry University Cooperation (LINC), Chosun University, Gwangju 501-759, Korea
hcho@chosun.ac.kr
Korean Journal of Chemical Engineering, December 2014, 31(12), 2221-2228(8), 10.1007/s11814-014-0163-7
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Abstract
We investigated the physicochemical properties, chemical composition, stability and antioxidant activity from seed oil of Salicornia herbaciea grown in Korea. The density, refractive index, acid value, peroxide value, iodine value, saponification value, and unsaponifiable matter of oil were 0.91mg/mL, 1.48 at 20 ℃, 1.89mg KOH/g oil, 10.20 mEq/kg oil, 1.08 g I/g oil, 216.21 mg KOH/g oil, and 2.60%, respectively. The major fatty acids were linoleic acid (43.73%), oleic acid (19.81%), arachidic acid (13.52%), and palmitic acid (11.84%), respectively. The oil contained_x000D_
high levels of α-tocopherol (249.2 mg/kg oil), followed by δ-tocopherol (89.3 mg/kg), and γ-tocopherol (75.6 mg/kg oil). The oil was found to have high levels of β-sitosterol (94.5mg/kg oil) and stigmasterol (65.7mg/kg oil), respectively. The total phenol, chlorophyll and β-carotene content of oil was 15.2, 94.5, and 8.2 mg/kg oil, respectively. The oil had good oxidative stability during 60 days of storage in a dark area at 50 ℃. The maximum degradation rates of the oil_x000D_
were observed at 242.3 ℃ (9.5%/min), 382.6 ℃ (5.2%/min), and 440.7 ℃ (1.3%/min), respectively, where the rate of the weight decrease increased to a maximum up to this point. The ABTS radical scavenging activity of the oil was increased from 50.2 to 71.8% when the oil concentration extracted by methanol was increased from 100 to 300 μg/mL. This study suggests that S. herbaciea seed oil has potential use in functional foods, cosmetics or pharmaceuticals.
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Kang S, Kim D, Lee BH, Kim MR, Chiang MH, Hong JG, Food Sci. Biotechnol., 20, 115 (2011)
Rhee MH, Park HJ, Cho JY, J. Med. Plant Res., 3, 548 (2009)
Shin KS, Boo HO, Jeon MW, Ko JH, Kor. J. Plant. Res., 15, 216 (2002)
Song HS, Kim DP, Jung YH, Lee MK, Kor. J. Food Nutr., 20, 150 (2007)
Sung JH, Park SH, Seo DH, Lee JH, Hong SW, Hong SS, Biosci., Biotechnol., Biochem., 73, 552 (2009)
Jung BM, Park JA, Bae SJ, J. Kor. Soc. Food Sci. Nutr., 37, 148 (2008)
Jo YC, Ahn JH, Chon SM, Lee KS, Bae TJ, Kang DS, Kor. J. Medicinal Crop. Sci., 10, 93 (2002)
Pritchard JLR, Analysis and properties of oil seeds, Applied Science (Elsevier), New York (1991)
Glenn EP, Brown J, O’Leary J, Sci. Am., 279, 56 (1998)
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Choi OY, Choi DB, Park CB, Oh BI, Ha BS, Kim HJ, Noh YH, Cho HJ, Jeong HRS, Korea Patent, 10-1022133 (2011)
A.O.C.S., Official and tentative methods of American Oil Chemist’s society, American Oil Chemists Society Press, Champaign (1990)
Anwar F, Latif S, Ashraf M, J. Am. Oil. Chem. Soc., 83, 323 (2006)
Austenfeld FA, Physiol. Plantarum., 68, 446 (1986)
Marcelo GM, Joaquin AM, Jullana SL, Cesar SB, Anais da Annals of the Brazilian Aca. Sci., 84, 865 (2012)
Webera DJ, Ansarib R, Gulb B, Ajmal Khanb M, J. Arid. Environ., 68, 315 (2007)
Nehdi I, Omri S, Khalil MI, Al-Resayes SI, Ind. Crops Prod., 32, 360 (2010)
Mellerup J, Bach M, Enkelund JV, US Patent, 7,288,278 (2007)
Fireston D, Physical and chemical characteristics of oil, fat, and waxes, American Oil Chemists Society Press, New York (2006)
Frega N, Mozzon M, Lercker G, J. Am. Oil. Chem. Soc., 76, 325 (1999)
Goodrum JW, Biomass Bioenerg., 22(3), 205 (2002)
Nasri N, Khaldi A, Fady B, Triki S, Phytochem., 66, 1729 (2005)
Vles RO, Gottenbos JJ, Nutritional characteristics and food uses of vegetable oils, Oil crops of the world, New York, USA, McGraw Hill (1989)
Li C, Yao T, Zhao GZ, Cheng W, Liu HL, Liu CY, Shi Z, Chen Y, Wang S, J. Agric. Food Chem., 59, 12493 (2011)
Liang T, Liao S, Biochem. J., 285, 557 (1992)
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Chang NW, Huang PC, Lipid., 33, 481 (1998)
Rossell JB, Vegetable oil and fats, Applied Sciences, Elsevier, New York (1991)
Stuchilk M, Zak S, Biomed. Pap., 146, 3 (2002)
Gutierrez F, Varona I, Albi MA, J. Agr. Food Chem., 48, 1106 (2000)
Canabate-Daz B, Segura-Carretero A, Fernandez-Gutierrez A, Belmonte Vega A, Garrido Frenich A, Martinez-Vidal JL, Food Chem., 102, 593 (2007)
Ostlund RE, Ann. Rev. Nut., 22, 533 (2002)
Awad A, J. Nutr., 130, 2127 (2000)
Stiti N, Msallem M, Triki S, Cherif A, La Rivista Italiana delle Sostanze Grasse, 79, 357 (2002)
Siger A, Nogala-Kalucka M, Lampart-Szczapa E, J. Food Lipid., 15, 137 (2008)
Miraliakbari H, Shahidi F, Food Chem., 111, 421 (2008)
Castelo-Branco VN, Torres AG, Lipid Technol., 2, 152 (2009)
Basu HN, Vecchio AJD, Flider F, Orthoefer FT, J. Am. Oil. Chem. Soc., 78, 665 (2001)
Okogeri O, Tasioula-Margari M, J. Agr. Food Chem., 50, 1077 (2002)
Tsimidou MZ, Georgiou A, Koidis A, Boskou D, Food Chem., 93, 377 (2005)
Moros J, Roth M, Garrigues S, De la Guardia M, Food Chem., 114, 1529 (2009)
Belitz HD, Grosch W, Vegetable oil, Food chemistry (2nd Ed.), Berlin, Springer (1999)
Koski A, Pekkarinen S, Hopia A, Wahala K, Heinonen M, Euro. Food Res. Technol., 217, 110 (2003)
Morello JR, Motilva MJ, Tovar MJ, Romero MP, Food Chem., 85, 357 (2004)
Santos JCO, Dantas JP, Conceio MM, Athaide-Filho PF, Souza AG, J. Therm. Anal. Cal., 79, 283 (2005)
Santos JCO, Santos IMG, Conceicao MM, Porto SL, Trindade MFSA, Souza G, Prasad S, Fernandes VJ, Araujo AS, J. Therm. Anal. Calorim., 75, 419 (2004)
Solis-Fuentes JA, Camey-Ortiz G, Hernandez-Medel MD, Perez-Mendoza F, Duran-de-Bazua C, Bioresour. Technol., 101(2), 799 (2010)
Rohman A, Man YC, Food Anal. Meth., 4, 155 (2011)
