Physico-chemical characteristics, acylglycerols and phytonutrients composition of fat from few selected Indian grown vegetable and fruit seeds as new source of edible oil.

This viz., tocopherols (42-141.9mg%), phenolics (1.3- study was conducted to evaluate fat from five
4.3mg%) and carotenoids (1.3-3.4mg%). These seeds of Indian grown vegetables and fruits as new
chemical constituents are normally present in all source of edible oil. The fat extracted from ash
edible oils and hence could be new source of edible gourd seeds (ASF), pumpkin seeds (PSF), tomato
oil. seeds (TSF), date fruit seeds (DSF), and jack fruit
seeds (JSF), were analyzed for moisture, fat sources four vegetable oils viz., soybean oil
saponification value 196.4–236.1 mg KOH/g, (31.6MT), palm oil (30.5MT), rapeseed oil
i o d i n e v a l u e 1 0 7 . 6 – 1 3 5 . 3 g I / 1 0 0 g ,
2 (15.5MT), and sunflower oil (8.6MT) dominate
[1] triacylglycerols 70.7-86.6%, diacylglycerols 10.6- the market in their annual consumption pattern .
17.9%, monoacylglycerols 0.1-2.9%, TAGs LLLn The demand for vegetable oils is increasing every
(13.8-33.4%), POL (14.9-16.1%), PLL (10.8- year which has posed the challenge to increase the
23.2%), LLL (11.1-15.3%), OOL (3.9-13.5%), production of oils from newer sources. This has
OOO (2.5-6.1%), POO (4.0-9.7%), POP (0.2- necessitated to look for safe and sustainable
4.4%), PPP (0.1-0.7%), OOS (0.1-1.8%), SOP
(0.2-3.0%), LL L (0.9-2.0%); phytonutrients n n
This viz., tocopherols (42-141.9mg%), phenolics (1.3- study was conducted to evaluate fat from five
4.3mg%) and carotenoids (1.3-3.4mg%).