文献类型： 外文期刊
作者： Tee, Lee Hong 1 ; Yang, Bao 2 ; Tey, Beng Ti 1 ; Chan, Eng-Seng 1 ; Azlan, Azrina 3 ; Ismail, Amin 3 ; Sun, Jian 4 ; Lau, 1 ;
作者机构： 1.Monash Univ Malaysia, Sch Engn, Adv Engn Platform, Jalan Lagoon Selatan, Bandar Sunway 47500, Selangor, Malaysia
2.Chinese Acad Sci, South China Bot Garden, Guangdong Prov Key Lab Appl Bot, Key Lab Plant Resources Conservat & Sustainable U, Guangzhou 510650, Guangdong, Peoples R China
3.Univ Putra Malaysia, Dept Nutr & Dietet, Fac Med & Hlth Sci, Serdang, Malaysia
4.Guangxi Acad Agr Sci, Inst Agrofood Sci & Technol, Nanning 530007, Peoples R China
5.Semongok Agr Res Ctr, Fruits & Posthar
关键词： Beta-carotene;Dacryodes rostrata;Fatty acid profile;Kembayau fruits;Physicochemical characteristics;Vitamin E;Hepatoprotection
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN：
年卷期：
页码：
收录情况： SCI
摘要： Dacryodes rostrata (kembayau) is an important food and oil resource for local communities in Borneo, but it is not commonly known to wider community. The objective of this work is to valorize kembayau fruit by evaluating the characteristics of the oil from the fruit. In this study, the physicochemical characteristics and the lipophilic essential nutrient; the fatty acid composition, vitamin E and beta-carotene content of oils obtained from the peel, pulp and seeds of kembayau fruits were studied. The pulp of the kembayau fruit contained highest proportion of oil, followed by peel and seed. Kembayau fruit contained vitamin E and had trace amount of beta-carotene. Besides, kembayau fruit oils were not toxic to BRL3A cells, provided hepatoprotection and reversed lipid peroxidation in paracetamol-induced toxicity. Our results suggest that kembayau can be a potential source for cooking oil as the physicochemical characteristics are comparable with commercial source such as oil palm. (C) 2017 Elsevier Ltd. All rights reserved.
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