Fatty Acid Profile, Tocopherol Content of Seed Oil, and Nutritional Analysis of Seed Cake of Wood Apple (Limonia acidissima L.), an Underutilized Fruit-Yielding Tree Species

Shrinivas, Lamani and Anu Appaiah, Konerira Aiyappa and Niranjana Murthy, Hosakatte and Dewir, Yaser Hassan and Rihan, Hail Z. (2021) Fatty Acid Profile, Tocopherol Content of Seed Oil, and Nutritional Analysis of Seed Cake of Wood Apple (Limonia acidissima L.), an Underutilized Fruit-Yielding Tree Species. Horticulturae, 7 (275). pp. 1-12.

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Abstract

The present study was aimed at analyzing the fatty acid composition, tocopherols, and physico-chemical characterization of wood apple (Limonia acidissima L.) seed oil and the nutritional profile of seed cake. The fatty acids in seed oil were analyzed by gas chromatography–mass spec- trometry (GC-MS), and the total seed oil was 32.02 ± 0.08%, comprising oleic (21.56 ± 0.57%), alpha-linolenic (16.28 ± 0.29%), and linoleic acid (10.02 ± 0.43%), whereas saturated fatty acid con- tent was 33.38 ± 0.60% including palmitic (17.68 ± 0.65%) and stearic acid (14.15 ± 0.27%). A greater amount of unsaturated fatty acids (52.37%) were noticed compared to saturated fatty acids (33.38%); hence the seed is highly suitable for nutritional and industrial applications. Gamma-tocopherol was present in a higher quantity (39.27 ± 0.07 mg/100 g) as compared to alpha (12.64 ± 0.01 mg/100 g) and delta (3.77 ± 0.00 mg/100 g) tocopherols, which are considered as natural antioxidants. The spectrophotometric technique was used for quantitative analysis of total phenolic content, and it revealed 135.42 ± 1.47 mg gallic acid equivalent /100 g DW in seed cake. All the results of the studied seed oil and cake showed a good source of natural functional ingredients for several health benefits.

Item Type:	Article
Uncontrolled Keywords:	wood apple; fatty acid profile; tocopherol; nutritional; phenolics; GC-MS; HPLC
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry 600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 24 Fruits
Divisions:	Fermentation Technology and Bioengineering Plantation Products Spices and Flavour Technology
Depositing User:	Somashekar K S
Date Deposited:	18 Dec 2025 10:59
Last Modified:	18 Dec 2025 10:59
URI:	http://ir.cftri.res.in/id/eprint/20229

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