Characterisation of musk lime (Citrus microcarpa) seed oil
The seeds ofmusk lime (Citrus microcarpa) represent a substantial waste product of small-scale citrus-processing factories, as they constitute about 100.0 ± 3.2 g kg−1 of the whole fruit and contain a considerable amount of crude fat (338.0 ± 11.3 g kg−1). Thus the aim of the present study was to...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Wiley Interscience
2008
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| Online Access: | http://psasir.upm.edu.my/7191/ http://psasir.upm.edu.my/7191/ http://psasir.upm.edu.my/7191/ http://psasir.upm.edu.my/7191/1/Characterisation%20of%20musk%20lime.pdf |
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| Summary: | The seeds ofmusk lime (Citrus microcarpa) represent a substantial waste product of small-scale
citrus-processing factories, as they constitute about 100.0 ± 3.2 g kg−1 of the whole fruit and contain a considerable
amount of crude fat (338.0 ± 11.3 g kg−1). Thus the aim of the present study was to determine the physicochemical
properties of this fat with a view to potential applications.
RESULTS: The iodine and saponification values and unsaponifiable matter and free fatty acid contents of the
freshly extracted oil were 118.0 g I2 per 100 g oil, 192.6mg KOH g−1 oil, 22mgg−1 oil and 18mg oleic acid g−1 oil
respectively. The oil had a Lovibond colour index of 33.1Y + 1.1B. Its fatty acid profile indicated that 73.6% of
the fatty acids present were unsaturated. Linoleic (L, 31.8%), oleic (O, 29.6%) and palmitic (P, 21.4%) acids were
the predominant fatty acids, existing mainly as the triacylglycerols POL (18.9%), PLL (13.7%) and OLL (11.9%).
The melting and cooling points of the oil were 10.7 and −45.2 ◦C respectively. Electronic nose qualitative analysis
of the oil showed the presence of volatile (aroma) compounds, although the concentrations of the more volatile
compounds were lower than those present in the seeds.
CONCLUSION: Musk lime seeds are a rich source of oil, which is unusual in having linoleic, oleic and palmitic
acids dominating the fatty acid composition. This property should make the oil both relatively stable to thermal
oxidation owing to the combined presence of oleic and palmitic acids (61.0%) and highly nutritive owing to its high
concentration of unsaturated fatty acids (73.6%). |
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