Analysis of components and study on antioxidant and antimicrobial activities of oil in apple seeds.

摘要

To improve the comprehensive utilization of major by-products of apple juice processing, the components, and antioxidative and antimicrobial activities of oil from seeds of 2 apple cultivars (Fuji and New Red Star) were investigated. Soxhlet extracted oil content of apple seeds ranged from 20.69 to 24.32 g/100 g. Protein, fibre and ash contents were 38.85-49.55, 3.92-4.32 and 4.31-5.20 g/100 g, respectively. Extracted oils exhibited iodine values of 94.14-101.15 g I/100 g oil; refractive indices (40 degrees C) of 1.465-1.466; densities (25 degrees C) of 0.902-0.903 mg/ml; saponification values of 179.01-197.25 mg KOH/g oil; and acid values of 4.036-4.323 mg KOH/g oil. Apple seed oils consisted mainly of linoleic acid (50.7-51.4 g/100 g) and oleic acid (37.49-38.55 g/100 g). Other prominent fatty acids were palmitic acid (6.51-6.60 g/100 g), stearic acid (1.75-1.96 g/100 g) and arachidic acid (1.49-1.54 g/100 g). Apple seed oil was almost 100% effective against bacteria, while other fungi were less sensitive to apple seed oil than yeasts. The min. inhibitory concn. of apple seed oil ranged from 0.3 to 0.6 mg/ml. It is suggested that the biological activities of apple seed oil may be of use in the food and pharmacological industries.