Evaluation of chemical properties of cold pressed onion, okra, rosehip, safflower and carrot seed oils: triglyceride, fatty acid and tocol compositions

Abstract

Chemical properties of cold pressed onion (OnSO), okra (OkSO), rosehip (RSE), safflower (SSO) and carrot (CSO) seed oils were evaluated in terms of triglyceride (TG), fatty acid and tocol (tocopherol and tocotrienol) compositions. Cold pressed OnSO, OkSO, RSO, and SSO had high amounts of OLL, PLL, LLLn and LLL triglycerides, respectively, whereas cold pressed CSO had a significant amount of OOL triglyceride. Monounsaturated fatty acids (MUFAs) were dominant in CSO with 81.8%, while polyunsaturated fatty acids (PUFAs) were dominant in OnSO, OkSO, RSE, and SSO oils at 58.7%, 47.9%, 74.1% and 73.8%, respectively. The highest total tocol content was in OnSO (2608.8 mg kg⁻¹), followed by RSO (1124.2 mg kg⁻¹), OkSO (716.7 mg kg⁻¹), SSO (417.5 mg kg⁻¹) and CSO (258.0 mg kg⁻¹) seed oils. There was a positive association between total tocopherol and PUFA and between total tocotrienol and MUFA.