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Chemical composition, nutraceuticals characterization, NMR confirmation of squalene and antioxidant activities of Basella rubra L. seed oil.

Sravan Kumar, Sandopu and Manasa, V. and Ajay, W. Tumaney and Bettadaiah, B. K. and Sachin, R. Chaudhari and Giridhar, P. (2020) Chemical composition, nutraceuticals characterization, NMR confirmation of squalene and antioxidant activities of Basella rubra L. seed oil. RSC Advances, 10. pp. 31863-31873.

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Abstract

Basella rubra (Malabar spinach) is a commonly consumed green leafy vegetable in southern parts of India. The chemical composition, nutraceuticals characterization, squalene Nuclear Magnetic Resonance (NMR), in vitro antioxidant activities and cytotoxicity of B. rubra seed oil (33.08%) was investigated. Gas chromatography-mass spectrometry (GC/MS) analysis revealed the presence of palmitic (27.21 mmol%), oleic (33.83 mmol%) and linoleic acid (26.02 mmol%) with a total of 64.38 mmol% unsaturated fatty acids respectively. HPLC nutraceutical characterization showed a major constituent of gallic acid (11.23 mg%), g-tocopherols (17.74 mg%), cycloartenylferulate (1.7 mg%), and squalene (1 g%). Squalene was further recovered (98%), purified (99.9%), and confirmed through 1 H and 13C NMR. The in vitro antioxidant activities recorded by using 2,2-diphenyl-1-picrylhydrazyl (EC50 ¼ 6 mg mL1 ), ferric reducing antioxidant power (361.85 mM of Trolox Eq./100 g) and 2,20 -azino-bis-3-ethylbenzothiazoline-6- sulphonic acid (EC50 ¼ 56.19 mg mL1 ) scavenging activity. In vitro cytotoxicity assessed on 3T3-L1 showed good cell survival without any toxicity (upto 400 mg mL1 ). B. rubra seed oil has proven nutraceuticals and antioxidant potentials with least toxicity which can be recommended for functional foods applications.

Item Type: Article
Uncontrolled Keywords: Basella rubra, Malabar spinach, green leafy vegetable, nutraceuticals, antioxidant potentials
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
600 Technology > 08 Food technology > 23 Vegetables
Divisions: Dept. of Lipid Science
Plant Cell Biotechnology
Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Jan 2021 06:36
Last Modified: 07 Jan 2021 06:36
URI: http://ir.cftri.com/id/eprint/14762

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