View Item 

Fatty acid profile, oxidative stability and toxicological safety of bayberry kernel oil

Access Status
Open access
Authors
Xia, Q.
Pan, S.
Zheng, M.
Chen, J.
Fang, Zhongxiang
Johnson, Stuart
Yang, Y.
Xing, J.
Lu, S.
Date
2013
Type
Journal Article

Metadata
Show full item record
Citation
Xia, Qile and Pan, Siyi and Zheng, Meiyu and Chen, Jianbing and Fang, Zhongxiang and Johnson, Stuart and Yang, Ying and Xing, Jianrong and Lu, Shengmin. 2013. Fatty acid profile, oxidative stability and toxicological safety of bayberry kernel oil. Food and Chemical Toxicology. 60: pp. 92-97.
Source Title
Food and Chemical Toxicology
DOI
ISSN
Remarks

NOTICE: this is the author’s version of a work that was accepted for publication in Food and Chemical Toxicology. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food and Chemical Toxicology, Vol. 60 (2013). DOI: 10.1016/j.fct.2013.06.054

URI
Collection
Abstract

The fatty acid profile, oxidative stability and toxicological safety of bayberry (Myrica rubra Sieb. et Zucc.) kernel oil (BKO) extracted by supercritical carbon dioxide (SC-CO2) and solvent of diethyl ether were assessed. Fatty acid profile was determined by gas chromatography, oxidative stability by placing the sample of 25 g in a blast oven at 50 ± 1 °C to accelerate oxidation and toxicological safety by bacterial reverse mutation (Ames test) and acute oral toxicity in mice. The results demonstrated that in comparison to lard and rapeseed oil, the peroxide values of BKO were higher but the acid values were similar during the incubation test. The Ames test demonstrated no mutagenicity and no obvious acute toxicity were observed, suggesting that the BKO has potential as a novel edible oil.