Skip to main content

Advertisement

SpringerLink
Log in

Mulberry Seed Oil: a Rich Source of δ-Tocopherol

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

In the present study, mulberry seed oil (MSO) samples obtained from seeds of different mulberry varieties as well as concentrated mulberry juice production waste (mulberry pomace) were investigated. Radical scavenging capacity, tocopherol and total phenolic content of MSO were determined. It was observed that MSO contain unique amounts of δ-tocopherol varying between 1645–2587 mg kg−1 oil depending on the variety. The secondary tocopherol homologue was γ-tocopherol within a concentration range of 299–854 mg kg−1 oil. MSO exhibited a very high antioxidant capacity varying in the range of 1013–1743 and 2574–4522 mg α-tocopherol equivalents (α-TE) per kg of oil for 2,2-diphenyl-1-picrylhydrazyl (DPPH) and freeze-dried 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (FD-ABTS) radical cation assays, respectively. Both antioxidant capacity and total phenolic content were higher for mulberry pomace oil compared with the seed oils. Fatty acid composition of MSO was also determined, and linoleic acid was found to be the primary fatty acid (66–80 %).

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Subscribe and save

Springer+ Basic
$34.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or eBook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

Explore related subjects

Discover the latest articles, news and stories from top researchers in related subjects.

References

  1. Bramley P, Elmadfa I, Kafatos A, Kelly F, Manios Y (2000) Vitamin E. J Sci Food Agric 80:913–938

    Article  CAS  Google Scholar 

  2. Brigelius-Flohe R, Traber M (1999) Vitamin E: function and metabolism. FASEB J 13:1145–1155

    CAS  Google Scholar 

  3. Seppanen C, Song Q, Csallany A (2010) The antioxidant functions of tocopherol and tocotrienol homologues in oils, fats, and food systems. J Am Oil Chem Soc 87:469–481

    Article  CAS  Google Scholar 

  4. Stern MH, Robeson CD, Weisler L, Baxter JG (1947) δ-Tocopherol: isolation from soybean oil and properties. J Am Chem Soc 69:869–874

    Article  CAS  Google Scholar 

  5. Gunstone F (2005) Vegetable oils. In: Shahidi F (ed) Bailey’s industrial oil and fat products. Wiley, Newyork, pp 213–267

    Google Scholar 

  6. Leclercq S, Reineccius G, Milo C (2007) Effect of type of oil and addition of δ-tocopherol on model flavor compound stability during storage. J Agric Food Chem 55:9189–9194

    Article  CAS  Google Scholar 

  7. Butta MS, Nazirb A, Sultana MT, Schroën K (2008) Morus alba L. nature’s functional tonic. Trends Food Sci Tech 19:505–512

    Article  Google Scholar 

  8. Ercisli S, Orhan E (2007) Chemical composition of white (Morus alba), red (Morus rubra) and black (Morus nigra) mulberry fruits. Food Chem 103:1380–1384

    Article  CAS  Google Scholar 

  9. Gecgel U, Velioglu SD, Velioglu HM (2011) Investigating Some physicochemical properties and fatty acid composition of native black mulberry (Morus nigra L.) seed oil. J Am Oil Chem Soc 88:1179–1187

    Article  CAS  Google Scholar 

  10. Huang L, Wu D, Jin H, Zhang J, He Y, Lou C (2011) Internal quality determination of fruit with bumpy surface using visible and near infrared spectroscopy and chemometrics: a case study with mulberry fruit. Biosyst Eng 109:377–384

    Article  Google Scholar 

  11. Durmaz G, Gokmen V (2011) Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting. Food Chem 128:410–414

    Article  CAS  Google Scholar 

  12. Espin J, Soler-Rivas C, Wichers H (2000) Characterization of the total free radical scavenger capacity of vegetable oils and oil fractions using 2,2-diphenyl-1-picrylhydrazyl radical. J Agric Food Chem 48:648–656

    Article  CAS  Google Scholar 

  13. Durmaz G (2012) Freeze-dried ABTS+ method: a ready-to-use radical powder to assess antioxidant capacity of vegetable oils. Food Chem 133:1658–1663

    Article  CAS  Google Scholar 

  14. Singleton VL, Orthofer R, Lamuela-Raventós RM (1999) Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Method Enzymol 299:152–178

    Article  CAS  Google Scholar 

  15. Jennings BH, Akoh CC (1999) Enzymatic modification of triacylglycerols of high eicosapentaenoic and docosahexaenoic acids content to produce structured lipids. J Am Oil Chem Soc 76:1133–1137

    Article  CAS  Google Scholar 

  16. Lin J-Y, Tang C-Y (2007) Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation. Food Chem 101:140–147

    Article  CAS  Google Scholar 

  17. Terpinc P, Polak T, Makuc D, Ulrih NP, Abramovič H (2012) The occurrence and characterisation of phenolic compounds in Camelina sativa seed, cake and oil. Food Chem 131:580–589

    Article  CAS  Google Scholar 

  18. Aksu İ, Nas S (1996) Dut pekmezi üretim tekniği ve çeşitli fiziksel-kimyasal özellikleri. Gıda 21:83–88 (in Turkish)

    Google Scholar 

  19. Cicerale S, Conlan XA, Sinclair AJ, Keast RSJ (2009) Chemistry and health of olive oil phenolics. Crit Rev Food Sci 49:218–236

    Article  CAS  Google Scholar 

  20. Serpen A, Gökmen V, Pellegrini N, Fogliano V (2008) Direct measurement of the total antioxidant capacity of cereal products. J Cereal Sci 48:816–820

    Article  CAS  Google Scholar 

  21. Floegel A, Kim D-O, Chung S-J, Koo SI, Chun OK (2011) Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods. J Food Compos Anal 24:1043–1048

    Article  CAS  Google Scholar 

  22. Van Hoed V, Barbouche I, De Clercq N, Dewettinck K, Slah M, Leber E, Verhe R (2011) Influence of filtering of cold pressed berry seed oils on their antioxidant profile and quality characteristics. Food Chem 127:1848–1855

    Article  Google Scholar 

  23. Stevenson DG, Eller FJ, Wang LP, Jane JL, Wang T, Inglett GE (2007) Oil and tocopherol content and composition of pumpkin seed oil in 12 cultivars. J Agric Food Chem 55:4005–4013

    Article  CAS  Google Scholar 

  24. Baum SJ, Kris-Etherton PM, Willett WC, Lichtenstein AH, Rudel LL, Maki KC, Whelan J, Ramsden CE, Block RC (2012) Fatty acids in cardiovascular health and disease: a comprehensive update. J Clin Lipidol 6:216–234

    Article  Google Scholar 

  25. Choe E, Min DB (2006) Mechanisms and factors for edible oil oxidation. Compr Rev Food Sci F 5:169–186

    Article  CAS  Google Scholar 

  26. Van Hoed V, De Clercq N, Echim C, Andjelkovic M, Leber E, Dewettinck K, Verhe R (2009) Berry seeds: a source of specialty oils with high content of bioactives and nutritional value. J Food Lipids 16:33–49

    Article  Google Scholar 

Download references

Acknowledgments

This study was supported by Inonu University, Directorate for Scientific Researches (Project No: 2011/15). The authors are also grateful to the Malatya Apricot Research Institute for the mulberry samples and the Şitoğlu Company for mulberry pomace.

Conflict of interest

The authors have declared no conflict of interest.

Author information

Authors and Affiliations

  1. Apricot Research Institute, Malatya, Turkey

    Mehmet Ali Yılmaz

  2. Department of Food Engineering, Inonu University, 44100, Malatya, Turkey

    Gökhan Durmaz

Authors
  1. Mehmet Ali Yılmaz
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Gökhan Durmaz
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Gökhan Durmaz.

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Yılmaz, M.A., Durmaz, G. Mulberry Seed Oil: a Rich Source of δ-Tocopherol. J Am Oil Chem Soc 92, 553–559 (2015). https://doi.org/10.1007/s11746-015-2627-2

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-015-2627-2

Keywords

Search

Navigation