Extraction and characterization of Oecopetalum mexicanum seed oil

The aim of this work was to extract and characterize the oil obtained from the seeds of the Oecopetalum mexicanum tree. The results show that the seeds contained 11.20% moisture, 19.37% protein, 1.68% ash, 7.70% crude fiber and 60.02% fat. A preliminary phytochemical analysis revealed the presence of saponins, coumarins and sterols. The physical properties of the oily extract showed it to be a light yellow color at ambient temperature. The oil contained high levels of polyunsaturated fatty acids, especially linoleic (Ω-6, 48%), palmitic (25%) stearic (12.1%), oleic (Ω-9, 7.17%) and linolenic (Ω-3, 5.62%) acids. Additionally, the following volatile compounds were identified during storage for six months from the seed: 3-methyl-butanal (16.48%), benzaldehyde (14.3%), 2,3-pentanedione (8.50%), 2-furanmethane (7.12%) and 2,6-dimethylpyrazine (4.08%). The iodine index was 48.56 g I2/100 g oil, which classifies this as a non-drying oil, therefore unfit for human consumption. We investigated the oxidative stability of the oil and found a peroxide index of 15.80 meq O2 kg−1 oil. The results show that this seed could be considered as a food supplement and could also be used for the extraction and industrialization of its oil; however, future research is required regarding the technique for extracting and refining this oil in order to obtain better oxidative stability.

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► The extracted oil has an iodine value similar to oils with industrial uses.
► The seed can be considered as important source of oil and proteins.
► The oil has a high content of unsaturated fatty acids omega 3, 6 and 9.
► The major phytochemicals present in non polar extracts are saponins and sterols.