1. Physicochemical characteristics and quality of oil extracted from privet fruits (Ligustrum vulgare L.)
- Author
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Bahrami, Sara, Torbati, Mohammadali, Dadazadeh, Abdolah, Azadmard-Damirchi, Sodeif, Abedinzadeh, Solmaz, and Savage, Geoffrey P.
- Abstract
Privet (Ligustrum vulgare L.) fruit is a shiny blackberry with seeds. Oil was extracted from the pulp by solvent and from seeds using cold press. The pulp contained 2.6% oil, with the main fatty acid being oleic acid (47.21%), followed by linoleic acid (37.80%) and palmitic acid (6.62%). Furthermore, the major tocopherols and phytosterols included α-tocopherol (904.20 µg/g) and stigmasterol (1378.37 µg/g). The seeds contained 10% oil, which was then stored for 90 days to assess changes in the oil quality. Oleic acid (49.1%) was the major fatty acid in the seed oil, followed by linoleic acid (39.73%), and palmitic acid (4.59%). Significant increases were observed in acid and peroxide values and phenolic contents during storage for 90 days in the dark. Major sterol compositions included sitosterol (685.48 µg/g), Δ5-avenasterol (356.69 µg/g) and stigmasterol (127.43 µg/g), which were generally unchanged during storage. Moreover, the seed oil contained α-tocopherol (477 µg/g), followed by δ-tocopherol (44 µg/g), both of which decreased during storage by 15%, and 56%, respectively. In conclusion, the results demonstrate that the seed has a reasonably high oil, and bioactive components and the stability of these during storage suggests that privet fruits can provide a novel vegetable oil source.
- Published
- 2024
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