Chemical characterization of fourteen kinds of novel edible oils: A comparative study using chemometrics

• Published in: Food science & technology Vol. 118; p. 108725
• Main Authors: Zhang, Tao, Wang, Tao, Liu, Ruijie, Chang, Ming, Jin, Qingzhe, Wang, Xingguo
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.01.2020
• Subjects: Chemometrics; Fatty acid; Oilseed; Phytosterol; Tocopherol; Oilseed; Tocopherol; Fatty acid; Phytosterol; Chemometrics
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2019.108725

In the past 10 years, fourteen kinds of oilseeds have been approved as the novel resources of edible oil in China. For the first time, these oilseeds were collected for comparison. The chemical profiles were analyzed regarding to the fatty acids, tocopherols, and phytosterols. Chemometrics was utilized for the visualization of the phytochemicals to highlight the differences. The results showed a higher content of oil in the kernel of Vitellaria paradora, Amygdalus pedunculata, Plukenetia volubili, and the seed of Elaeagnus mollis compared to other oilseeds. The seed oil of Acer truncatum was characterized by the unique compositions of the erucic acid (15.25%) and nervonic acid (5.79%). Moreover, compared with other oils, the oils of Camellia sinensis seed and Silybum marianum seed contained higher levels of α-tocopherol. These oils could be distinguished clearly by a combination of the phytochemical fingerprints. Overall, the results may contribute to the oil discrimination and application in functional foods. •Fourteen novel oils derived from oilseed crops were compared for the first time.•Chemometric techniques were utilized for the evaluation and visualization of the oils.•Oils were distinguished clearly by a combination of the phytochemical fingerprints.