Recently, the determination of phenolic compounds in edible oils has aroused wide attention because of its beneficial effects on human health. The objective of this study was to determine the phenolic compounds in gurum seed oil obtained by different methods viz. screw press, supercritical CO₂, and solvent extraction using HPLC. Results showed that the HPLC characterization of oil obtained by screw press revealed that kaempferol, quercetin, syringic acid, caffeic acid, and rutin were the main phenolic compounds accounting for 60.28 μg/g, 31.78 μg/g, 1.19 μg/g, 1.18 μg/g, and 0.83 μg/g, respectively. The HPLC characterization of oil obtained by supercritical CO₂ extraction (SFE) revealed that kaempferol, rutin, epigallocatechin, and syringic acid were the main phenolic compounds accounting for 55.26 μg/g, 18.19 μg/g, 1.75 μg/g, and 1.36 μg/g, respectively. Caffeic acid and ferulic acid were predominant phenolic compounds accounting for 3.21 μg/g and 2.86 μg/g, respectively, in oil obtained by solvent extraction. Results showed that the gurum seed oil appears to be a novel promising source of biologically active constituents and may be incorporated as a functional ingredient in foods. Additionally, gurum seed oil as a rich source of natural antioxidants may play a vital role in decreasing the hazard of chronic infirmities. Thus, the examined gurum seed oil can be used in varied food preparations to supply nutritive and health benefits.

近年来，由于食用油中的酚类化合物对人体健康有益，因此引起了人们的广泛关注。这项研究的目的是确定通过不同方法获得的古鲁种子油中的酚类化合物。螺旋压力机，超临界CO ₂和使用HPLC萃取溶剂。结果显示，通过螺旋压榨获得的油的HPLC表征表明，山奈酚，槲皮素，丁香酸，咖啡酸和芦丁是主要的酚类化合物，分别占60.28μg/ g，31.78μg/ g，1.19μg/ g，1.18μg / g和0.83μg/ g。超临界CO ₂获得油的HPLC表征提取（SFE）结果表明，山萘酚，芦丁，表没食子儿茶素和丁香酸是主要的酚类化合物，分别占55.26μg/ g，18.19μg/ g，1.75μg/ g和1.36μg/ g。在通过溶剂萃取获得的油中，咖啡酸和阿魏酸是主要的酚类化合物，分别占3.21μg/ g和2.86μg/ g。结果表明，古拉姆籽油似乎是一种新的有希望的生物活性成分来源，可以作为食品中的功能性成分掺入。此外，作为天然抗氧化剂的丰富来源的古鲁籽油可能在降低慢性病风险方面起着至关重要的作用。因此，经检查的古鲁姆籽油可用于各种食品制备中，以提供营养和健康益处。