Extraction and the Fatty Acid Profile of Rosa acicularis Seed Oil

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  • Du Huanan
    School of Food Science, Northeast Agricultural University
  • Zhang Xu
    School of Food Science, Northeast Agricultural University
  • Zhang Ruchun
    School of Food Science, Northeast Agricultural University
  • Zhang Lu
    School of Food Science, Northeast Agricultural University
  • Yu Dianyu
    School of Food Science, Northeast Agricultural University
  • Jiang Lianzhou
    School of Food Science, Northeast Agricultural University

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  • Extraction and the Fatty Acid Profile of <i>Rosa acicularis</i> Seed Oil

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<p>Rosa acicularis seed oil was extracted from Rosa acicularis seeds by the ultrasonic-assisted aqueous enzymatic method using cellulase and protease. Based on a single experiment, Plackett-Burman design was applied to ultrasonic-assisted aqueous enzymatic extraction of wild rose seed oil. The effects of enzyme amount, hydrolysis temperature and initial pH on total extraction rate of wild rose seed oil was studied by using Box-Behnken optimize methodology. Chemical characteristics of a sample of Rosa acicularis seeds and Rosa acicularis seed oil were characterized in this work. The tocopherol content was 200.6±0.3 mg/100 g oil. The Rosa acicularis seed oil was rich in linoleic acid (56.5%) and oleic acid (34.2%). The saturated fatty acids included palmitic acid (4%) and stearic acid (2.9%). The major fatty acids in the sn-2 position of triacylglycerol in Rosa acicularis oil were linoleic acid (60.6%), oleic acid (33.6%) and linolenic acid (3.2%). According to the 1,3-random-2-random hypothesis, the dominant triacylglycerols were LLL (18%), LLnL (1%), LLP (2%), LOL (10%), LLSt (1.2%), PLP (0.2%), LLnP (0.1%), LLnO (0.6%) and LOP (1.1%). This work could be useful for developing applications for Rosa acicularis seed oil.</p>

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