Garcinia gummi-gutta seeds: a novel source of edible oils

BACKGROUND

Edible oils are important for human nutrition and health. The demand for edible oils is increasing globally and the situation warrants the identification of new natural sources of oils that have been subjected to proper quality and safety evaluation. Garcinia gummi-gutta is a widely cultivated fruit crop in Kerala, south India. The fruit rinds are the useful part, while the seeds are treated as waste material. This study evaluated the composition, physico-chemical properties, and toxicity of the seed oil with a view to considering its utility in the food sector.

RESULTS

The yield of oil obtained from the seeds of Garcinia gummi-gutta through hexane extraction was 335.30 g kg^-1 . The physico-chemical parameters of the oil were determined through nuclear magnetic resonance (NMR) studies. The values agree well with those of conventional edible oils. Stearic acid, a saturated fatty acid, was identified as the main component (55.39%) followed by monounsaturated oleic acid (40.22%) through gas chromatography-mass spectrometry (GC-MS) analysis of fatty acid methyl esters (FAMEs). Preliminary in vivo acute oral toxicity studies and acute dermal toxicity studies on female Wistar rats, and dermal irritation studies on New Zealand white male rabbits showed no morbidity, mortality, appreciable change in the bodyweight, or clinical signs of dermal responses.

CONCLUSIONS

The results suggest that the seeds of G. gummi-gutta are a rich source of edible oil. The presence of stearic acid, a stable fatty acid, as the major constituent suggests that the oil could be suitable for use in value-added food products such as chocolates. Preliminary toxicological studies also recommend the use of the oil in the food and cosmetics sectors. © 2021 Society of Chemical Industry.