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Determination of Phenolic Compounds in Gurum (Citrulluslanatus var. Colocynthoide) Seed Oil Obtained by Different Methods Using HPLC

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Abstract

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.

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Acknowledgments

E. K. greatly acknowledges his doctoral Chinese Government Scholarship (CSC) for his study at Jiangnan University.

Funding

This study was financially supported through “Department of Program of Science and Technology, Jiangsu Province” (BY2016022-33).

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Author notes

  1. Emad Karrar and Sujitraj Sheth contributed equally to this work.

Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

    Emad Karrar, Wei Wei & Xingguo Wang

  2. Department of Food Engineering, Faculty of Engineering, University of Gezira, Wad Medani, Sudan

    Emad Karrar

  3. Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi, China

    Sujitraj Sheth

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  1. Emad Karrar
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  2. Sujitraj Sheth
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  3. Wei Wei
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  4. Xingguo Wang
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Correspondence to Emad Karrar or Xingguo Wang.

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Emad Karrar declares that he has no conflict of interest. Sujitraj Sheth declares that he has no conflict of interest. Wei Wei declares that she has no conflict of interest. Xingguo Wang declares that he has no conflict of interest.

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Karrar, E., Sheth, S., Wei, W. et al. Determination of Phenolic Compounds in Gurum (Citrulluslanatus var. Colocynthoide) Seed Oil Obtained by Different Methods Using HPLC. Food Anal. Methods 13, 1391–1397 (2020). https://doi.org/10.1007/s12161-020-01757-9

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