Title of article
Fatty acid profile, oxidative stability and toxicological safety of bayberry kernel oil
Author/Authors
Xia، نويسنده , , Qile and Pan، نويسنده , , Siyi and Zheng، نويسنده , , Meiyu and Chen، نويسنده , , Jianbing and Fang، نويسنده , , Zhongxiang and Johnson، نويسنده , , Stuart and Yang، نويسنده , , Ying and Xing، نويسنده , , Jianrong and Lu، نويسنده , , Shengmin، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2013
Pages
6
From page
92
To page
97
Abstract
The fatty acid profile, oxidative stability and toxicological safety of bayberry (Myrica rubra Sieb. et Zucc.) kernel oil (BKO) extracted by supercritical carbon dioxide (SC-CO2) and solvent of diethyl ether were assessed. Fatty acid profile was determined by gas chromatography, oxidative stability by placing the sample of 25 g in a blast oven at 50 ± 1 °C to accelerate oxidation and toxicological safety by bacterial reverse mutation (Ames test) and acute oral toxicity in mice. The results demonstrated that in comparison to lard and rapeseed oil, the peroxide values of BKO were higher but the acid values were similar during the incubation test. The Ames test demonstrated no mutagenicity and no obvious acute toxicity were observed, suggesting that the BKO has potential as a novel edible oil.
Keywords
Supercritical carbon dioxide extraction , Toxicological safety , Bayberry kernel oil , Oxidative stability , Fatty Acid Profile
Journal title
Food and Chemical Toxicology
Serial Year
2013
Journal title
Food and Chemical Toxicology
Record number
2126022
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