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| Preparation and quality analysis of cherry kernel oil |
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| DOI： |
| KeyWord:cherry kernel oil physicochemical property fatty acid composition nutritional component antioxidant activity volatile component |
| FundProject: |
| Author Name | Affiliation | | CUI Yun1, HUANG Yitong1, LI Wenjun1, ZHONG Yaqi1, ZHANG Yiman1, MAO Guoxing1, LIU Huifan1,2, MA Lukai1,2, LUO Honglian3 | 1.Guangdong Key Laboratory of Science and Technology of Lingnan Specialty Food, College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
2.Innovation Research Institute of Modern Agricultural Engineering, Zhongkai University of Agricultural and Engineering, Guangzhou 510225,China
3.Guangdong Province Meizhou Agricultural Information Center, Meizhou 514021, Guangdong, China |
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| Abstract: |
| The cherry kernel oil was extracted by Soxhlet method with cherry kernel as raw material, and its physicochemical properties, fatty acid composition, fat-soluble nutritional component, antioxidant activity and volatile components were analyzed. The results showed that the yield of cherry kernel oil was (10.13±0.19)%, and the acid value and peroxide value of cherry kernel oil met the requirement of GB 2716-2018. There were eight kinds of fatty acids in the cherry kernel oil, mainly oleic acid (58.69%) and linoleic acid (26.03%).Cherry seed oil was rich in sterols, which reached 530.04 mg/100 g, and β-sitosterol was dominant (428.00 mg/100 g). Cherry kernel oil had strong antioxidant ability and had good scavenging effects on DPPH free radical and hydroxyl free radical, and their IC50 values were 12.51 mg/mL and 1.92 mg/mL, respectively. There were 58 volatile components detected in the cherry kernel oil, and aldehydes(44.27%) and hydrocarbons(28.44%) were the main compounds.The cherry kernel oil had special fruit flavor. |
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