FATTY ACID AND UNSAPONIFIABLE COMPOSITION OF TEN PHILIPPINE FOOD PLANT OILS FOR POSSIBLE NUTRACEUTICAL AND COSMECEUTICAL APPLICATIONS

In most cases, a single non-polar solvent may not isolate the polar lipids from tissues. [...]a solvent system composed of varying proportions of polar and non-polar components were employed to ensure a complete and quantitative recovery of tissue lipids. The plant samples with high phytosterol content may be regarded as a good source of this bioactive compound for use in such purpose. [...]food plants such as purslane and avocado, shown (Acedo et al., 2012; Salamanez & Rodriguez 2009) to have significantly high phytosterol content may serve as direct and quick sources of the said bioactive compound. [...]the presence of chlorophyll results in higher tendency for oxidative degradation (Werman et al., 1990). [...]the high peroxide value of purslane oil (59.76 ± 7.91 mg O2/ kg oil) could be due to their high chlorophyll content as indicated by the dark green color of the oil extracts. Generally, the rates of increase in the peroxide values of the oil samples kept at room temperature were higher than those of the refrigerated samples (Figure 5). [...]oxidative degradation of the oil may be slowed down by storing at lower temperature.