Chemical evaluation of egyptian citrus seeds as potential sources of vegetable oils |
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Authors: | M A Habib M A Hammam A A Sakr Y A Ashoush |
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Affiliation: | (1) Department of Soil Science, Faculty of Agriculture, University of Minufiya, Shebin El-Kom, Egypt |
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Abstract: | Seeds of the citrus fruits orange, mandarin, lime and grapefruit were analyzed. Petroleum ether-extracted oils of such seeds
amounted to more than 40% of each. Physical and chemical properties of the extracted oils are presented. Samples of the extracted
oils were saponified and the unsaponifiables and fatty acid fractions isolated. The isolated unsaponifiables and fatty acids
were analyzed by GLC. GLC analysis of the unsaponifiables revealed compositional patterns differ-ent in number, type and relative
concentration of fractions according to type of citrus seed oil, depending on the solvent system used for oil extraction and
unsaponifiable matter isolation. The compositional patterns of the unsaponifiables were similar to that of cottonseed oil.
Mandarin and grapefruit oils are free of cholesterol. The data demonstrate that the fatty acid compositional patterns of the
oils differ; Mandarin seed oil contains the largest number of fatty acids, and grapefruit seed oil contains the lowest. The
total amounts of volatile fatty acids in these oils are generally higher than those of other edible oils. Lime seed oil is
similar, in the degree of unsaturation, to soybean oil. The orange oil pattern is similar to cottonseed oil. The amount of
total essential fatty acids in lime seed oil is the highest of the oils studied. |
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