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Composition of Catalpa ovata Seed Oil and Flavonoids in Seed Meal as Well as Their Antioxidant Activities

  • Original Paper
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Journal of the American Oil Chemists' Society

An Erratum to this article was published on 03 September 2015

Abstract

In view of the growing demand for vegetable oil, currently exploration of some non-conventional oils is of great concern. This study firstly analyzed the contents of fatty acids, phytosterols, and tocopherols in Catalpa ovata seed oil collected from four different Provinces in China. Then the composition of flavonoids as well as their antioxidant activities in defatted seed meal was determined. The results showed that the relative oil content in C. ovata seeds ranged from 24.0 to 36.0 % and seed oil was mainly composed of fatty acids linoleic acid (43.4–50.1 %), α-linolenic acid (23.8–24.4 %), and oleic acid (13.1–16.2 %). The content of unsaturated fatty acids was up to 85.0 %. Sterol in seed oil mainly contained campesterol, stigmasterol, and β-sitosterol. β-sitosterol accounted for 74.0 % of the total sterol. The tocopherol content was 173.0–225.7 mg/100 g. Defatted seed meal from Hubei Province showed the highest content of total flavonoids (11 mg/g) and the strongest activities for DPPH radicals scavenging, ABTS radicals scavenging, and ferric reducing antioxidant power compared with other defatted seed meal in this study. Seven flavonoids were identified from C. ovata seed meal. These results suggest that C. ovata seeds may be developed as a new source of oil and can also be properly used in pharmaceuticals and cosmetics.

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Acknowledgments

This work was supported by National Forestry Public Welfare Industry Research Project (Grant No. 201204603) and National Natural Science Foundation of China (Grant No. 31170274).

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Authors and Affiliations

  1. College of Forestry, Northwest A&F University, Yangling, Shaanxi, 712100, China

    Hong-yu Xu & Qin Wei

  2. College of Life Sciences, Northwest A&F University, Yangling, Shaanxi, 712100, China

    Li-rong Zhu, Juan-e Dong & Ming Lei

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  1. Hong-yu Xu
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Correspondence to Juan-e Dong.

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Xu, Hy., Zhu, Lr., Dong, Je. et al. Composition of Catalpa ovata Seed Oil and Flavonoids in Seed Meal as Well as Their Antioxidant Activities. J Am Oil Chem Soc 92, 361–369 (2015). https://doi.org/10.1007/s11746-015-2595-6

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