Characteristics and antiproliferative properties of myrica
rubra seed oil
Didi Dong1, Feng Xu2,
Hongfei Wang 2 *
1 School of Nursing and Health Administration, Wuhan
Donghu University, Wuhan 430212, China
2 College of Food and Pharmaceutical Sciences, Ningbo
University, Ningbo 315211, China
*Corresponding author: Hongfei Wang,
wanghongfei@nbu.edu.cn.
Abstract Myrica rubra seed oil (MRSO) is a by-product of
comprehensive processing and utilization of myrica rubra and has
high nutritional value to human body. However, there are few researches
on odor, physicochemical properties, stability, and functional nutrition
of MRSO, especially compared with other vegetable oils. The
characteristics of MRSO in terms of odor, physical and chemical
indicators, fatty acid composition, etc., compared with other vegetable
oils were studied in our paper. In addition, Oxidative stability and
antiproliferative activity of MRSO were studied. The research showed
that MRSO maintained lower free fatty acids content in comparison with
the other vegetable oils, and was rich in unsaturated fatty acids and
contained 2.48% of C22:2, which was not found in other
vegetable oils. MRSO had the greatest effects on inhibiting the growth
of HepG-2 and HT-29 by as much as 46% and 57% at 96 h. The findings
demonstrated that MRSO is an edible oil with high nutritional value, and
can be further processed to obtain oil products with high added value.
Keywords Myrica rubra seed oil; Physicochemical
properties; Oxidative stability; Antiproliferative properties