Sour Cherry ( Cerasus vulgaris Miller ) Kernel Oil as the Novel Functional Edible Oil: Sensory Evaluation and Antioxidant and Physicochemical Properties

摘要

This study aims to extract oil from fresh sour cherry kernel ( Cerasus vulgaris Miller ) using the cold press method. The oil content and moisture were obtained as 31.89% and 4%, respectively. The organoleptic assessment of the oil was acceptable and the free fatty acid value was obtained as 1.36 (mg KOH/g oil). In addition, peroxide value and anisidine index of sour cherry kernel oil were obtained as 0.99 meqO 2 /kg oil and 0.15, respectively. The predominant fatty acids were linoleic acid (42.34%), oleic acid (35.45%), α -eleostearic acid (9.34%), and palmitic acid (6.54%), respectively. The kernel oil contained nine major triacylglycerols consisting of OLL (20.44%), OOL (16.99%), LLL (8.20%), LLEl (7.28%), PLO (7.24%), OElO (5.03%), OOO (4.70%), ElLO (4.54%), PLL (4.35%), and POO (3%), respectively. The most abundant sterol compounds were β -sitosterol (83.55%), ?5-avenasterol (6.8%), sitostanol (4.8%), campesterol (3.5%), and stigmasterol (0.53%), respectively. Also, antioxidant activity, total phenol content (TPC), total anthocyanin content (TAC), total flavonoid content (TFC), total tannin content (TTC), and total tocopherol content were obtained as 73.22%, 33.44?mg?GA/g dry matter, 177.84?mg/L, 46.37?mg/g dry matter, and 1.21?mg?GA/g dry matter, 832.5?mg/kg oil, respectively. The amount of amygdalin in the oil sample was not detectable.