Short communication: Effect of blackberry and pomegranate oils on vaccenic acid formation in a single-flow continuous culture fermentation system

A single-flow continuous culture fermenter system was used to study the effect of blackberry and pomegranate oils on vaccenic acid (trans-11 C18:1; VA) formation. Four continuous culture fermenters were used in a 4 × 4 Latin square design with 4 periods of 10 d each. Diets were (1) control (CON), (2) control plus soybean oil (SBO), (3) control plus blackberry oil (BBO), and (4) control plus pomegranate oil (PMO). Oil supplements were added at 30 g/kg of diet dry matter. Effluents were collected from each fermenter during the last 3 d of each period and analyzed for nutrient and fatty acid composition. The concentration of VA in effluents increased with oil supplements and was greatest with the BBO diet. The concentration of stearic acid (C18:0) increased with the addition of soybean oil but decreased with the addition of pomegranate oil compared with the CON diet. The concentration of cis-9,trans-11 conjugated linoleic acid increased with oil supplements and was greatest with the PMO diet. In conclusion, all 3 oil sources were effective in increasing the production of VA. The effect of PMO and BBO on VA may have resulted in part from inhibition of the final step in the biohydrogenation of VA to stearic acid.     

Changes occurring in phenolic content,tocopherol composition and oxidative stability of Camelina sativa oil during storage

Changes occurring during storage in the content of polar phenolic compounds, the composition of tocopherols (T), the presence of primary and secondary oxidative products and titratable acidity in oil obtained from the seeds of Camelina sativa were studied. In fresh oil the content of polar phenolic compounds amounted to 128 mg/kg (expressed as chlorogenic acid), the content of α-T was (41 ± 8) mg/kg, of γ-T (710 ± 19) mg/kg and of δ-T (12 ± 3) mg/kg. β-T and tocotrienols were not detected. In oil stored at 50 °C the concentration of total tocopherols decreased to a value of (440 ± 13) mg/kg in 15 days. In that time the content of polar phenolic compounds in the oil stored at 50 °C was reduced to 72% of its initial value. The content of polar phenolic compounds in oil stored at 65 °C for 15 days was reduced to 21% of its initial value. The content of polar phenolic compounds in the C. sativa oil investigated decreased linearly with peroxide value and with p-anisidine value. The antioxidative activity of polar phenolic compounds extracted from camelina oil was also elucidated. Analysis revealed that the phenolic extract obtained from camelina oil added to a model lipid system for a certain time significantly retarded the process of autooxidation.     

Supercritical carbon dioxide fluid extraction of Hibiscus cannabinus L. seed oil: A potential solvent-free and high antioxidative edible oil

The supercritical fluid extraction (SFE) trends and antioxidant activities of Hibiscus cannabinus seed oils were studied. SFE results indicate that extraction pressure is the major factor determining the oil yield. In comparison, classic Soxhlet extraction (SOX/L) yielded higher oil content than SFE (P < 0.05). However, no significant differences in oil content were observed in SFE at 600 bars/80 °C, rapid Soxhlet extraction (SOX/S) and conventional ultra-sonic assisted solvent extraction (SONIC) (P > 0.05). Antioxidant activities of H. cannabinus seed oils were compared with 7 types of commercial edible oils. DPPH scavenging activity test indicated that H. cannabinus seed oil extracted by SFE at 200 bars/80 °C possessed the highest antiradical activity whereas beta-carotene bleaching (BCB) assay revealed that all H. cannabinus seed oils (except for SFE at 400 bars/80 °C and 600 bars/80 °C) exhibited higher antioxidant activity than all commercial edible oils (P < 0.05). Thus, SFE – H. cannabinus seed oil may serve as an excellent source of solvent-free edible oil with high antioxidant properties.     

Variation of sesamin,sesamolin and tocopherols in sesame (Sesamum indicum L.) seeds and oil products in Thailand

Sesame (Sesamum indicum L.) seed and oil contain abundant lignans, including sesamin, sesamolin and lignan glycosides. The aim of the present study was to determine sesamin, sesamolin and tocopherol contents in sesame seed and oil available in Thailand. The results showed that there was a large variation of sesamin and sesamolin contents in products. The distribution plot of sesamin and sesamolin contents in seeds showed that the mean values of sesamin and sesamolin were 1.55 mg/g (SD = 1.63; range n.d.–7.23 mg/g) and 0.62 mg/g (SD = 0.48; range n.d.–2.25 mg/g), respectively. The range of total tocopherols of these sesame lines was 50.9–211 μg/g seed. In commercial sesame oils, the ranges of sesamin and sesamolin were 0.93–2.89 mg/g oil and 0.30–0.74 mg/g oil, respectively, and tocopherol contents were 304–647 μg/g oil. The study reveals the extensive variability in sesamin, sesamolin and tocopherol contents among sesame products.     

Tocols in caneberry seed oils

The compositional analysis of tocols in oils extracted from Korean caneberry seeds was compared with commercial soybean, corn, olive, canola, perilla, and grape seed oils. The oils from caneberry seeds of six different species were extracted using either a chloroform–methanol–water system or hot hexane. Tocols from all of the oils were analysed using isocratic HPLC. The contents of total tocopherols in the caneberry seed oils were about 75–290 mg/100 g oil, whereas tocotrienols were not detected. γ-Tocopherol was the most abundant tocopherol (31.8–239 mg/100 g oil) in the caneberry seed oils, followed by α-tocopherol (7.6–58.2 mg/100 g oil). The contents of total tocols in soybean, corn, olive, canola, perilla, and grape seed oils were 99.9, 61.1, 28, 27, 45.4, and 52.2 mg/100 g oil, respectively. Total tocol content was higher in most of the caneberry seed oils including the refined ones than in the commercial vegetable oils.     

Chemical analysis and preliminary toxicological evaluation of Garcinia mangostana seeds and seed oil

The chemical analysis and preliminary toxicological evaluation of Garcinia mangostana seeds and seed oil have been investigated in order to determine the possibility of using them for human and/or animal consumption. Proximate analysis showed that the seeds had high amount of carbohydrate and were rich in oil (21.68 ± 6.18%) but have a low protein content. The physical properties of the oil extracts showed the state to be liquid at room temperature (25 ± 1 °C) and the colour of the oil golden-orange. The specific gravity of the oil was 0.98 ± 0.01. Among the chemical properties of the oil extracts, acid value, saponification number, iodine value, percent free fatty acid and peroxide value compared well with those of conventional edible oils. The seed flour was found to be a good source of minerals. It contained considerable amounts of potassium (7071 mg/kg), magnesium (865 mg/kg) and calcium (454 mg/kg). Fatty acid composition of the seed oil indicated that the oil contained one essential fatty acids small proportions: linoleic acid (1.30%). The most prevalent fatty acids were palmitic acid (49.5%) and oleic acid (34.0%). Weanling albino rats appeared to suffer no toxicological effects when fed with G. mangostana seed oil in their diet for 8 weeks. Weekly monitoring of the rats showed good physical appearance and steady weight increase. Histological examination of sections of the heart, liver, kidney, spleen and lung revealed that the kidney of some of the rats had some degrees of pathology which included diffuse glomerular and tubular degeneration. No lesion was found in the heart and liver of the rats. The seed oil could be useful as an edible oil and for industrial applications.     

Composition and antioxidative activities of supercritical CO2-extracted oils from seeds and soft parts of northern berries

The present study investigated the composition and the antioxidative activities of oils from the seeds and the soft parts of a range of northern berries extracted by supercritical CO₂. The seed oils of the species of Rubus, Vaccinium, Empetrum, Fragaria and Hippophaë were rich in linoleic (18:2n-6, 34-55% of total fatty acids) and ??-linolenic (18:3n-3, 29-45% of total) acids with n-6:n-3 ratios of 1:1-1:2. The seed oils of the species Ribes contained, in addition to linoleic and ??-linolenic acids, ??-linolenic (18:3n-6) and stearidonic (18:3n-4) acids. In seed oils from European rowanberry (Sorbus aucuparia L.) and snowball berry (Viburnum opulus L.), linoleic and oleic (18:1n-9) acids together exceeded 90% of the total fatty acids. The sea buckthorn (SB) pulp oil had palmitoleic (16:1n-7), palmitic (16:0) and oleic acids as the major fatty acids. The SB pulp oil and snowball berry seed oil were rich in ??-tocopherol (120 and 110 mg/100 g oil, respectively), whereas raspberry seed oil contained a high level of ??-tocopherol (320 mg/100 g oil). Seed oils of cranberry (180 mg/100 g oil), Arctic cranberry (190 mg/100 g oil) and lingonberry (120 mg/100 g oil) are rich sources of ??-tocotrienol. The berry seed oils and the SB pulp oil showed varying peroxyl radical scavenging efficacies (300-2300 ??mol ??-tocopherol equivalent per 100 g oil) and inhibitory effects on perioxidation of microsomal lipids (250-1200 ??mol trolox equivalent per 100 g oil) in vitro. The peroxyl radical scavenging activity positively correlated with the total content of tocopherols and tocotrienols of the oils (r = 0.875, P = 0.001). The SB seed oil and pulp oil were active in scavenging superoxide anions produced by xanthine-xanthine oxidase system and inhibited Cu²⁺-induced LDL oxidation in vitro. The SB oils also protected purified DNA and rat liver homogenate from UV-induced DNA oxidation in vitro. The current research suggests potential of supercritical CO₂-extracted oils from northern berries as nutraceuticals and ingredients of functional foods.     

Fatty acid composition,oxidative stability,antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours

Cold-pressed chardonnay, muscadine, ruby red, and concord grape seed oils and their defatted flours were studied for their fatty acid composition, oxidative stability and antioxidant and antiproliferative activities. The phenolic profiles of the seed flours were also measured. The most abundant fatty acid in the oils was linoleic acid, ranging from 66.0 g/100 g of total fatty acids in ruby red seed oil to 75.3 g/100 g of total fatty acids in concord seed oil. The oils were also high in oleic acid and low in saturated fat. Ruby red grape seed oil recorded the highest oxidative stability index of 40 h under the accelerated conditions. Total phenolic content (TPC) was up to 100 times lower in the oils than in the flours. Lutein, zeaxanthin, cryptoxanthin, β-carotene, and α-tocopherol levels were also measured. DPPH radical-scavenging capacity ranged from 0.07 to 2.22 mmol trolox equivalents (TE)/g of oil and 11.8 to 15.0 mmol TE/g of flour. Oxidative stability of menhaden fish oil containing extracts of the seed flours was extended by up to 137%. HPLC analysis was conducted to determine the levels of free soluble, soluble conjugated and insoluble bound phenolics in the seed flours. The phenolic compounds analyzed included catechin, epicatechin, epicatechin gallate, quercetin, gallic acid, and procyanidins B1 and B2. Antiproliferative activity was tested against HT-29 colon cancer cells. All of the seed flours and muscadine seed oil registered significant (P < 0.05) inhibition of cancer cell growth. The results from this study demonstrate the potential of developing value-added uses for these seed oils and flours as dietary sources of natural antioxidants and antiproliferative agents for optimal health.     

番木瓜籽油的营养特性及稳定性

以番木瓜籽为研究对象,采用溶剂提取法提取番木瓜籽油,运用GC-MS对番木瓜籽油脂肪酸组成进行分析,对其理化性质和脂溶性伴随物含量进行检测,并对其抗氧化活性及稳定性进行研究。结果表明:以正己烷为提取溶剂,番木瓜籽油得率为(28.62±0.27)%;番木瓜籽油富含不饱和脂肪酸(86.54%),主要是油酸((44.03±1.21)%)和亚油酸((42.25±1.32)%),脂溶性伴随物主要有β-谷甾醇((5.11±0.16) mg/kg)、菜油甾醇((0.33±0.02) mg/kg)、生育酚((150.41±3.13) mg/kg);此外,番木瓜籽油酸值(KOH)((1.25±0.15) mg/g)、过氧化值((0.25±0.04)mmol/kg)均符合GB 2716—2018要求;番木瓜籽油对DPPH自由基和羟自由基均有较好的清除效果,IC50值分别为9.21 mg/m L和0.53 mg/m L,同时还具有较好的储藏稳定性和热加工稳定性。番木瓜籽可作为一种潜在的油料资源。     

Pan-frying of French fries in three different edible oils enriched with olive leaf extract: Oxidative stability and fate of microconstituents

Sunflower oil, olive oil, and refined palm oil were enriched with an extract - rich in polyphenols - obtained from olive tree (Olea europaea) leaves at levels of 120 and 240 mg total polyphenols per kg oil. Potatoes were pan-fried in both the enriched and the non-supplemented oils under domestic frying conditions. Total polyphenols were estimated by Folin-Ciocalteu and antioxidant capacity was assessed by the DPPH radical scavenging assay. Tocopherols' content was determined by HPLC analysis, phytosterols and squalene by GC, and oxidative stability by Rancimat. Supplemented frying oils had higher total polyphenols and tocopherols' content, oxidative stability, and antioxidant capacity, while phytosterols and squalene content were not affected by the supplementation. French fries prepared in supplemented oils had higher total polyphenols, tocopherols, phytosterols, and squalene content and exhibited higher antioxidant capacity than those fried in non-supplemented oils. By consuming French fries pan-fried in enriched oils, up to 1.4-, 2.2-, and 1.5-fold increase of tocopherols, phytosterols, and squalene intake could be achieved as compared to those prepared in the non-supplemented oils.     

Supercritical CO2 extraction optimization of pomegranate (Punica granatum L.) seed oil using response surface methodology

This study examined extraction of pomegranate seed oil by using supercritical carbon dioxide. Response surface methodology was used to evaluate the effects of the process parameters, namely extraction pressure, temperature and CO₂ flow rate on the yield of pomegranate seed oil. The extraction parameters were optimized with a central composite design experiment. The linear term of pressure, followed by the linear term of CO₂ flow rate, the quadratic terms of pressure, temperature and CO₂ flow rate and the interactions between pressure and temperature, as well as CO₂ flow rate and temperature, had significant effects on the oil yield (p < 0.05). Maximum yield of pomegranate seed oil from the mathematical model was predicted to be 156.3 g/kg dry basis under the condition of pressure 37.9 MPa and temperature 47.0 °C with CO₂ flow rate of 21.3 L/h. The fatty acid composition and the tocopherols' content of pomegranate seed oil extracted using supercritical CO₂ were compared with those obtained by Soxhlet method. Minor difference was found in the fatty acid composition of the oils extracted by the two methods. The content of total tocopherols was about 14% higher in the oil extracted with supercritical CO₂ than that obtained by Soxhlet extraction.     

Chemical composition and DSC thermal properties of two species of Hylocereus cacti seed oil: Hylocereus undatus and Hylocereus polyrhizus

Two types of pitaya (Hylocereus cacti) seeds (Hylocereus undatus and Hylocereus polyrhizus) were investigated in this study. The fatty acid, phenolic, tocopherol, and sterol contents of the extracted seed oil were analysed. The results showed that the pitaya seeds contained a high amount of oil (18.33–28.37%). The three major fatty acids in the H. undatus seed oil (WFSO) and H. polyrhizus seed oil (RFSO) were linoleic, oleic, and palmitic acids. The total tocopherol contents in the WFSO and RFSO were 36.70 and 43.50 mg/100 g, respectively. The phytosterol compounds identified in the WFSO and RFSO were cholesterol, campesterol, stigmasterol, and β-sitosterol. Seven phenolic acid compounds were identified in the WFSO and RFSO, namely, gallic, vanillic, syringic, protocatechuic, p-hydroxybenzoic, p-coumaric, and caffeic acids. WFSO and RFSO can be differentiated by their T_off and T_on values in the DSC thermal curves. This study reveals that pitaya seed oil has a high level of functional lipids and can be used as a new source of essential oil.     

Physicochemical properties and bioactive compounds of selected seed oils

The physicochemical properties and chemical composition of oil extracted from five varieties of plant seeds (bittermelon, Kalahari melon, kenaf, pumpkin and roselle seeds) were examined by established methods. The thermal properties of extracted oils by differential scanning calorimetry were also evaluated. Sensorial profiles of these seed oils were defined through the CieLab (L*, a*, b*) colour. Most of the quality indices and fatty acid compositions showed significant (P < 0.05) variations among the extracted oils. Physicochemical properties of the oils extracted were iodine value, 86.0-125.0 g I₂/100 g oil; saponification value, 171.0-190.7 mg of KOH/g of oil; acid value, 1.1-12.9 mg of KOH/g of oil, free fatty acid, 0.6-6.5 g/100 g of oil, and peroxide value 1.5-6.5 meq of O₂/kg of oil. Palmitic, oleic and linoleic acids were the major fatty acids in all of the extracted seed oils except for bittermelon, where eleostearic acid was the major fatty acid. Gallic, protocatechuic, p-hydroxybenzoic, vanillic, caffeic, syringic, p-coumaric and ferulic acids were identified in the extracted plant oils. Among these, vanillic acid was predominant in all extracted oils. The oils were rich in tocopherols with γ-tocopherol as the major components in all oil samples. Among the phytosterols, sitosterol was the major phytosterol extracted from the five plant seed oils. The seeds of these plants contain a great number of valuable minor compounds, which have a potential high value as food and for production of non-food products.     

Characteristics and composition of Washingtonia filifera (Linden ex André) H. Wendl. seed and seed oil

Characteristics of seeds and oil extracted from Washingtonia filifera seeds are evaluated. The percentage composition of the W. filifera seeds is: ash 1.37%, oil 16.30%, protein content 3.46%, total carbohydrate 77.19% and moisture 3.22%. The major nutrients (mg/100 g of seeds) found in the seeds are: potassium (67.33), magnesium (34.35), calcium (187.85) and phosphorus (23.26). Physicochemical properties of the oil include: iodine value 67.33 g/100 g of oil; saponification value, 191.63 mg KOH/g of oil; refractive index (25 °C), 1.469; unsaponifiable matter, 0.83%; acidity, 0.41%; p-anisidine value, 0.87; peroxide value, 7.60 mEq O₂/kg of oil; carotenoid content 14.8 mg/100 g and the chlorophyll content = 0.13 mg/100 g. W. filifera seed oil shows some absorbance in the UV-B and UV-C ranges with potential use as a broad spectrum UV protectant. The oil contains high levels of oleic acid (40.60%) followed by lauric acid (17.87%), linoleic acid (16.26%), myristic acid (11.43%) and palmitic acid (9.23%). The triacylglycerols (TAGs) with equivalent carbon number ECN 44 (20.47%) are dominant, followed by TAGs ECN 46 (16.71%), TAGs ECN 42 (15.43%) and TAGs ECN 48 (15.41%). The DSC melting curves reveal that: melting point = 2.25 °C and melting enthalpy = 82.34 J/g. γ-Tocotrienol is the major tocol (72%) with the rest being δ-tocotrienol and α-tocotrienol. The results of the present analytical study show that W. filifera seed oil could be used in cosmetic, pharmaceutical and food products.     

Oxidative stability of olive oil after food processing and comparison with other vegetable oils

The use of olive oil showed an important protection of meat and potatoes when compared with other vegetable oils, with sunflower oil samples being oxidised after 60 min of processing at 180 °C. Olive oil samples were not oxidised, independently of the olive oil quality used. Shelf life was longer for extra-virgin olive oil containing samples and this fact was positively correlated with their higher phenolic content. The radical-scavenging activity of extra-virgin olive oil was higher than for other olive oil samples and was also positively correlated with the phenolic content of the oil. Seed oil antioxidants showed little capacity in delaying the oxidative degradation of seed oils and meat processed with them. However, tocopherol content and the identity of tocopherols present in the oil were shown to have a more important role in the oxidative stability of seed oils than the fatty acid composition.     

The antioxidant capacity and oxidative stability of virgin olive oil enriched with phospholipids

Virgin olive oil (VOO) enriched with phospholipids (soy lecithin) up to the levels present in seed oils (from 2.5 to 10.0 g/kg) was studied as a potential functional food. Lecithin addition slightly increased the concentration of tocopherols and considerably increased K270 values. In the fatty acid composition, an increase of linoleic and a slight decrease of oleic acid were observed, as the decrease of monounsaturated/polyunsaturated fatty acid ratio. The radical-scavenging activity was evaluated by two methods: electron spin resonance spectroscopy using galvinoxyl free radical and VIS spectroscopy measurement of the disappearance of 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical. Results indicate that lecithin addition retards the scavenging activity of VOO that is ascribed to the bipolar character of lecithin and its ability to entrap hydrophilic antioxidants. The effect of lecithin addition on the oxidative stability of VOO was evaluated by the Rancimat method, and a positive linear correlation (r = 0.9849) with induction time was found.     

精炼工艺对元宝枫籽油品质的影响

为了对元宝枫籽油的精炼提供指导,分析了精炼过程中元宝枫籽油的基本理化指标、脂肪酸和有益油脂伴随物（植物甾醇、生育酚）的变化情况。结果表明：随着精炼工序的进行,元宝枫籽油的酸值、过氧化值和氧化诱导期显著降低（p<0.05）,脂肪酸组成变化不显著（p>0.05）,植物甾醇和生育酚两种有益油脂伴随物的含量显著降低（p<0.05）,分别由毛油的950.3 mg/kg和1 107.4 mg/kg降至脱臭油的569.9 mg/kg和743.4 mg/kg,损失率分别为40.0%、32.9%。研究结果说明精炼能够显著影响元宝枫籽油的品质,应有效控制脱臭条件,尽量减少有益油脂伴随物的损失。     

Formation of trans fatty acids in edible oils during the frying and heating process

To assess an impact of heated edible oils on intake of trans fat, the formations of trans fatty acids (TFAs) in cooking conditions was estimated by a frying and heating model system. For the frying model, sliced raw potatoes (10% of the frying oil (w/w)) were fried in commercially available canola oil at 160, 180 and 200 °C, and the 10 frying cycles were performed. The TFAs contained both in fried potatoes and in frying oils were measured by gas chromatography (GC). Lipids content of raw potatoes was about 0.1% (w/w) and TFAs in the raw potatoes were negligible. On the other hand, fried potatoes contained lipids at the level of 8.8%–9.2% and their fatty acid composition was mostly in correspondence with that of the frying oil. The TFAs amount of potatoes fried by the tenth frying operation was at the level of 0.99–1.05 g/100 g lipids. When 100 g potatoes fried in this process were consumed, the TFAs intake was estimated at less than 0.1 g. After 10 frying operations, TFAs content, acid values and peroxide values of the frying oils were measured and compared with those of corresponding heated canola oils without food. The amounts of trans 18:1 FAs contained both in the frying oil and in heated oil were less than the quantitative limit (0.047 g/100 g oil). The increases of trans 18:2 FAs and trans 18:3 FAs of the used frying oil were 0.02 g/100 and 0.05 g/100 g, respectively, compared with those of the fresh oil. trans 18:2 FAs accumulation in the heated oil was slightly less than that in the frying oil. To elucidate TFAs accumulation in various edible oils during cooking, six kinds of commercially available edible vegetable oils were heated to 180 °C in glass test tubes. Small changes in TFAs amounts were observed after four hours heating. These results suggested that an ordinary frying process using unhydrogenated edible oils has little impact on TFAs intake from edible oils.     

Rapid assessment of neoformed compounds in nuts and sesame seeds by front-face fluorescence

The potential of a rapid spectral method, based on front-face fluorescence, to monitor lipid neoformed compounds (NFC) during processing of nuts and sesame seeds was investigated. Fluorescence fingerprints were obtained from front-face fluorescence acquisition directly on crushed nuts and sesame seed samples obtained at different stages of processing. Fluorescence was very sensitive to physicochemical changes induced by the heat process, namely roasting. Parallel factor (PARAFAC) analysis of the fluorescence landscapes revealed four main fluorescence profiles in the nuts, and five in the sesame seeds. These were associated with peptidic tryptophan, tocopherols and process derived products. Various regression models between fluorescence spectra and NFC appearing during the process, carboxymethyllysine (CML) and trans fatty acids (tFA) showed good correlations (R > 0.89) and satisfactory prediction errors (RMSECV < 1.67). When applied to indicators of lipid peroxidation, good regression models were also obtained allowing prediction of the pAV (p-anisidine value) and TBARs (thiobarbituric acid reactive substances): R = 0.73 and 0.96 in nuts and sesame seeds, respectively, with prediction errors lower than 0.78. This study demonstrates the interest of front-face fluorescence as a promising tool for quality control of nuts and seeds roasting.     

Chemical characterization of Chinese chive seed (Allium tuberosum Rottl.)

Chinese chive seeds (Allium tuberosum Rottl.) (grown in China) were investigated. Density, thousand-grain weight, and hectolitre weight of seeds were 1.27 g/cm³, 4.9 g, and 71 kg/100 l, respectively. The results showed that Chinese chive seeds contained high amounts of oil (15.8%), dietary fibre (18.2%) and crude protein (12.3%). Oil of seeds was composed of 10.1% saturated and 90.0% unsaturated fatty acids. Linoleic(69.1%) and palmitic (7.0%) were the most abundant unsaturated and saturated fatty acids, respectively. Chinese chive seeds contained 4.5 mg/kg of thiamin, 2.8 mg/kg of riboflavin and 55.1 mg/kg of niacin. The mineral contents of the seed of A. tuberosum, for iron, calcium and zinc, were 580 mg/kg, 1328 and 80.8 mg/kg, respectively. Analysis of the amino acid content of Chinese chive seed revealed that it was a rich source of the essential amino acids, isoleucine, tryptophan and lysine. The study revealed that Chinese chive seeds had high levels of nutritionally important components, such as oil, minerals and essential amino acids.