Publication: Physicochemical properties of Terminalia catappa seed oil as a novel dietary lipid source
Issued Date
2015-01-01
Resource Type
ISSN
10219498
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2-s2.0-84952629998
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Mahidol University
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SCOPUS
Bibliographic Citation
Journal of Food and Drug Analysis. Vol.23, No.2 (2015), 201-209
Suggested Citation
Supatcha Janporn, Chi Tang Ho, Visith Chavasit, Min Hsiung Pan, Sasivimon Chittrakorn, Khanitta Ruttarattanamongkol, Monthana Weerawatanakorn Physicochemical properties of Terminalia catappa seed oil as a novel dietary lipid source. Journal of Food and Drug Analysis. Vol.23, No.2 (2015), 201-209. doi:10.1016/j.jfda.2014.06.007 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/35266
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Title
Physicochemical properties of Terminalia catappa seed oil as a novel dietary lipid source
Abstract
© 2014, Food and Drug Administration, Taiwan. Published by Elsevier Taiwan LLC. All rights reserved. Terminalia catappa Linn (TC) is an ornamental tree planted extensively in many countries. It has been known for a long time that the seeds are edible but no research has focused on the realm of its use as food. Our previous data showed that the seed contains high levels of oil content (600 g/kg) and possesses the optimum fatty acid balance indicated in fat dietary guidelines. This study aims to investigate the physical and chemical properties and the possibility of using TC seed oil as a new dietary lipid. The effects of extraction conditions, partial refining process, and storage stability on TC oil properties were conducted compared with soybean oil. The results showed that physicochemical properties including the density, refractive index, melting point, acidity, free fatty acid, saponification value, unsaponifiable, peroxide, and fatty acid composition of the extracted oil were comparable with soybean oil and their values followed the dietary standard of edible oil.