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Analysis of components and study on antioxidant and antimicrobial activities of oil in apple seeds.
Int J Food Sci Nutr. 2010 Jun; 61(4):395-403.IJ

Abstract

In order to improve the comprehensive utilization of major by-products in apple-juice processing, the components, antioxidant and antimicrobial activities of oil in two species apple seeds, Fuji and New Red Star, were investigated. The Soxhlet extracted oil content of apple seeds raged from 20.69 to 24.32 g/100 g. The protein, fiber and ash contents were found to be 38.85-49.55 g/100 g, 3.92-4.32 g/100 g and 4.31-5.20 g/100 g, respectively; the extracted oils exhibited an iodine value of 94.14-101.15 g I/100 g oil; refractive index (40 degrees C) was 1.465-1.466; density (25 degrees C) was 0.902-0.903 mg/ml; saponification value was 179.01-197.25 mg KOH/g oil; and the acid value was 4.036-4.323 mg KOH/g oil. The apple seed oils mainly consisted of linoleic acid (50.7-51.4 g/100 g) and oleic acid (37.49-38.55 g/100 g). Other prominent fatty acids were palmitic acid (6.51-6.60 g/100 g), stearic acid (1.75-1.96 g/100 g) and arachidic acid (1.49-1.54 g/100 g). Apple seed oil was proven to possess interesting properties, emerging from its chemical composition and from the evaluation of its in vitro biological activities. The apple seed oil was almost completely active against bacteria, mildews were less sensitive to apple seed oil than yeasts, and the minimum inhibitory concentration (MIC) of apple seed oil ranged from 0.3 to 0.6 mg/ml. The observed biological activities showed that the oil had a good potential for use in the food industry and pharmacy.

Authors+Show Affiliations

Food College of Shihezi University, Shihezi, Xinjiang, China.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20128637

Citation

Tian, Hong-Lei, et al. "Analysis of Components and Study On Antioxidant and Antimicrobial Activities of Oil in Apple Seeds." International Journal of Food Sciences and Nutrition, vol. 61, no. 4, 2010, pp. 395-403.
Tian HL, Zhan P, Li KX. Analysis of components and study on antioxidant and antimicrobial activities of oil in apple seeds. Int J Food Sci Nutr. 2010;61(4):395-403.
Tian, H. L., Zhan, P., & Li, K. X. (2010). Analysis of components and study on antioxidant and antimicrobial activities of oil in apple seeds. International Journal of Food Sciences and Nutrition, 61(4), 395-403. https://doi.org/10.3109/09637480903535772
Tian HL, Zhan P, Li KX. Analysis of Components and Study On Antioxidant and Antimicrobial Activities of Oil in Apple Seeds. Int J Food Sci Nutr. 2010;61(4):395-403. PubMed PMID: 20128637.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Analysis of components and study on antioxidant and antimicrobial activities of oil in apple seeds. AU - Tian,Hong-Lei, AU - Zhan,Ping, AU - Li,Kai-Xiong, PY - 2010/2/5/entrez PY - 2010/2/5/pubmed PY - 2010/8/5/medline SP - 395 EP - 403 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 61 IS - 4 N2 - In order to improve the comprehensive utilization of major by-products in apple-juice processing, the components, antioxidant and antimicrobial activities of oil in two species apple seeds, Fuji and New Red Star, were investigated. The Soxhlet extracted oil content of apple seeds raged from 20.69 to 24.32 g/100 g. The protein, fiber and ash contents were found to be 38.85-49.55 g/100 g, 3.92-4.32 g/100 g and 4.31-5.20 g/100 g, respectively; the extracted oils exhibited an iodine value of 94.14-101.15 g I/100 g oil; refractive index (40 degrees C) was 1.465-1.466; density (25 degrees C) was 0.902-0.903 mg/ml; saponification value was 179.01-197.25 mg KOH/g oil; and the acid value was 4.036-4.323 mg KOH/g oil. The apple seed oils mainly consisted of linoleic acid (50.7-51.4 g/100 g) and oleic acid (37.49-38.55 g/100 g). Other prominent fatty acids were palmitic acid (6.51-6.60 g/100 g), stearic acid (1.75-1.96 g/100 g) and arachidic acid (1.49-1.54 g/100 g). Apple seed oil was proven to possess interesting properties, emerging from its chemical composition and from the evaluation of its in vitro biological activities. The apple seed oil was almost completely active against bacteria, mildews were less sensitive to apple seed oil than yeasts, and the minimum inhibitory concentration (MIC) of apple seed oil ranged from 0.3 to 0.6 mg/ml. The observed biological activities showed that the oil had a good potential for use in the food industry and pharmacy. SN - 1465-3478 UR - https://www.unboundmedicine.com/medline/citation/20128637/Analysis_of_components_and_study_on_antioxidant_and_antimicrobial_activities_of_oil_in_apple_seeds_ DB - PRIME DP - Unbound Medicine ER -