Seed oil physicochemical characterization from non-edible Pancratium maritimum

Jouaidi Marwa; Rahmani Rami; Mohamed Debouba

doi:10.56027/JOASD.162025

Authors

Jouaidi Marwa Laboratory of Biodiversity, Molecules and Applications (LR22ES02), Higher Institute of Applied Biology Medenine, University of Gabes, 4119 Medenine, Tunisia
Rahmani Rami Laboratory of Biodiversity, Molecules and Applications (LR22ES02), Higher Institute of Applied Biology Medenine, University of Gabes, 4119 Medenine, Tunisia
Mohamed Debouba Laboratory of Biodiversity, Molecules and Applications (LR22ES02), Higher Institute of Applied Biology Medenine, University of Gabes, 4119 Medenine, Tunisia

DOI:

https://doi.org/10.56027/JOASD.162025

Keywords:

Pancratium maritimum, vegetable oil, chlorophyll, polyphenols, fatty acids

Abstract

The oil extracted from Pancratium maritimum seeds was subjected to qualitative (acidity, K₂₃₂, K₂₇₀, chlorophyll content) and quantitative (polyphenol content, fatty acid composition) characterization. The P. maritimum seed oil showed an acidity of 0.22 mg/g, a k₂₃₂extinction coefficients of 2.6% and total polyphenol contents of 89.5 mg EGA/Kg. The chlorophyll contents were similar to that commonly recorded for edible vegetable oils. Interestingly, the P. maritimum seed oil was enriched in fatty acids distributed into 11 fatty acids with the most abundant fatty acids being the linoleic acid (41.1%), oleic acid (39.9%) and palmitic acid (14.95%). Taken together, P. maritimum oil contains antioxidant compounds (chlorophyll and polyphenols) and fatty acid composition potentially useful for pharmaceutical and cosmetic application.

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