Effects of Geographic Region and Cultivar on Fatty Acid Profile and Thermal Stability of Zanthoxylum bungeanum Seed Oil

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  • Ran Jingqi
    School of Liquor and Food Engineering, Guizhou University
  • Zhu Yong
    School of Liquor and Food Engineering, Guizhou University
  • Ren Tingyuan
    School of Liquor and Food Engineering, Guizhou University
  • Qin Likang
    School of Liquor and Food Engineering, Guizhou University

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  • Effects of Geographic Region and Cultivar on Fatty Acid Profile and Thermal Stability of <i>Zanthoxylum bungeanum</i> Seed Oil

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<p>Fatty acid profile and thermal stability of 7 varieties zanthoxylum bungeanum (GZF, GDJ, CJJ, SHY, SMN, SJY, GTS) seed oils (ZBO) were studied. Fatty acid profile, thermal stability were determined using gas chromatography equipped with flame ionization detector (GC-FID) and thermogravimetry analysis (TGA), respectively. Chemical properties, total phenolics and antioxidant activities of ZBO were determined as well. Palmitoleic acid and oleic acid (OA) were the dominant fatty acids, the ratio of ω-6/ω-3 polyunsaturated fatty acids (PUFA) of ZBO ranged from 0.66 ± 0.01 to 1.17 ± 0.01, seven varieties ZBO showed a higher thermal stability, with the 50% mass loss temperature ranged from 397.35 ± 4.02°C to 412.50 ± 2.35°C, GZF seed oil showed a balance fatty acid profile, the ratio of ω-6/ω-3 PUFA was 0.90 ± 0.01, GDJ seed oil showed a higher thermal stability, which the 50% mass loss temperature was 412.50 ± 2.35℃. These results suggested that fatty acid profile and thermal stability of ZBO were affected by cultivars and geographic region, and it may serve as a functional dietary oil.</p>

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