LAPSE:2020.0810
Published Article
LAPSE:2020.0810
Fatty Acids, Tocopherols, and Phytosterol Composition of Seed Oil and Phenolic Compounds and Antioxidant Activity of Fresh Seeds from Three Dalbergia Species Grown in Vietnam
July 7, 2020
This research aimed to investigate the chemical composition of seed oils extracted from three Vietnamese Dalbergia species (D. tonkinensis, D. mammosa, and D. entadoides). The fatty acid profiles and contents of tocopherols and sterols of the seed oils, and total phenolic compounds extracted from the fresh seeds were characterized using different methods. Among the examined samples, D. tonkinensis seed oils showed high contents of linoleic acid (64.7%), whereas in D. mammosa, oleic acid (51.2%) was predominant. In addition, α- and γ-tocopherol and β-sitosterol were major ingredients in the seed oils, whereas ferulic acid and rosmarinic acid are usually predominant in the seeds of these species. Regarding sterol composition, the D. entadoides seed oil figured for remarkably high content of Δ5,23-stigmastadienol (1735 mg/kg) and Δ7-stigmastenol (1298 mg/kg). In addition, extracts with methanol/water (80:20, v/v) of seeds displayed significant in vitro antioxidant activity which was determined by DPPH free radical scavenging assay.
Record ID
Keywords
Dalbergia species, DPPH free radical scavenging assay, fatty acid, phytosterol, tocopherol, total phenolic compound composition
Suggested Citation
Nguyen TT, Doan LP, Trinh Thi TH, Tran HH, Pham QL, Pham Thi HH, Bach LG, Matthäus B, Tran QT. Fatty Acids, Tocopherols, and Phytosterol Composition of Seed Oil and Phenolic Compounds and Antioxidant Activity of Fresh Seeds from Three Dalbergia Species Grown in Vietnam. (2020). LAPSE:2020.0810
Author Affiliations
Nguyen TT: Graduate University of Science and Technology, Vietnam Academy of Science and Technology, Hanoi 100000, Vietnam; Thai Nguyen University of Agriculture and Forestry, Thai Nguyen 24118, Vietnam
Doan LP: Graduate University of Science and Technology, Vietnam Academy of Science and Technology, Hanoi 100000, Vietnam; Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology, Hanoi 100000, Vietnam
Trinh Thi TH: Graduate University of Science and Technology, Vietnam Academy of Science and Technology, Hanoi 100000, Vietnam; Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology, Hanoi 100000, Vietnam
Tran HH: Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology, Hanoi 100000, Vietnam
Pham QL: Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology, Hanoi 100000, Vietnam
Pham Thi HH: NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam; Center of Excellence for Biochemistry and Natural Products, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
Bach LG: NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam; Center of Excellence for Biochemistry and Natural Products, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
Matthäus B: Working Group for Lipid Research, Department of Safety and Quality of Cereals, Max Rubner-Institut, 76131 Karlsruhe, Germany [ORCID]
Tran QT: Graduate University of Science and Technology, Vietnam Academy of Science and Technology, Hanoi 100000, Vietnam; Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology, Hanoi 100000, Vietnam [ORCID]
Doan LP: Graduate University of Science and Technology, Vietnam Academy of Science and Technology, Hanoi 100000, Vietnam; Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology, Hanoi 100000, Vietnam
Trinh Thi TH: Graduate University of Science and Technology, Vietnam Academy of Science and Technology, Hanoi 100000, Vietnam; Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology, Hanoi 100000, Vietnam
Tran HH: Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology, Hanoi 100000, Vietnam
Pham QL: Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology, Hanoi 100000, Vietnam
Pham Thi HH: NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam; Center of Excellence for Biochemistry and Natural Products, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
Bach LG: NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam; Center of Excellence for Biochemistry and Natural Products, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
Matthäus B: Working Group for Lipid Research, Department of Safety and Quality of Cereals, Max Rubner-Institut, 76131 Karlsruhe, Germany [ORCID]
Tran QT: Graduate University of Science and Technology, Vietnam Academy of Science and Technology, Hanoi 100000, Vietnam; Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology, Hanoi 100000, Vietnam [ORCID]
Journal Name
Processes
Volume
8
Issue
5
Article Number
E542
Year
2020
Publication Date
2020-05-05
Published Version
ISSN
2227-9717
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Original Submission
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PII: pr8050542, Publication Type: Journal Article
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LAPSE:2020.0810
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doi:10.3390/pr8050542
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Jul 7, 2020
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https://psecommunity.org/LAPSE:2020.0810
Original Submitter
Calvin Tsay
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