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.