Introduction
Myrica rubra are mainly utilized for their juice, which is used in beverage-making. Myrica rubra seed oil (MRSO) is properly processed from fresh and mature high quality myrica rubra seeds and conveys pleasant aroma. MRSO is rich in oleic acid and linoleic acid, and the diet composed by which has plasma cholesterol-lowering effects compared with habitual diets. In China, consumers tend to desire oils produced or available in the region. MRSO is favored for providing nutrition in Zhejiang province and conveys pleasant aroma, torreya grandis seed oil (TGSO) and camellia seed oil (CSO) in Fujian province, hylocereus undatus seed oil (HUSO) in Hainan province, and carya nutt seed oil (CNSO) in Zhejiang and Anhui provinces. Many researches have distinctly revealed the odor profiles of vegetable oils [1-3], however, that of MRSO is still unknown. Electronic nose appeared around the late 1980s, which consisted of chemical sensor arrays and an appropriate pattern recognition system, capable of recognizing simple or complex odor. Many publications reported the application of electronic nose for the characterization of vegetable oils [3, 4]. Besides, the array of sensors, combined with principal component analysis (PCA), allow the distinction of olive oils of different qualities (extra virgin, virgin, ordinary and lampante), different varieties, and different geographic origins [5, 6]. Evaluation of sensory odor profiles of vegetable oils by using electronic nose is a preparatory research to detect the quality of vegetable oils. In this study, profiles of MRSO, TGSO, HUSO, CSO, CNSO and EVOO were evaluated. The objective was to acquire sensory odor fingerprints and odor characterization of MRSO, which also provided a choice to grasp the quality of the edible oils in the regions.
Lipid peroxidation is the metabolic process in which reactive oxygen species (ROS) result in the oxidative deterioration of lipids. This may significantly influence the nutritional and economic value of food products. Many factors may influence their oxidative stability, including temperature, light [7, 8], metal ion [9], et al. Only after these factors are studied are lipid peroxidation stopped, which is good to the storage of lipids. Antioxidants are used in the food industry especially like BHA, BHT and PG [10, 11]. Transition metal ions, particularly Fe2+ and Fe3+, commonly found in food emulsions, are major pro-oxidants, accelerating the decomposition of primary lipid oxidation products [12]. Additionally, the storage conditions are also important to resolve lipid peroxidation during storage [13].
Currently, few researches on MRSO have been reported. As part of our ongoing efforts to develop value-added exploitations of myrica rubra seed, the objective of this study is to determine: (1) physical and chemical properties, oxidative stability; (2) the antiproliferative activities of the seed oil against HepG-2 and HT-29 human colon cancer cells.