Characteristics of Wild Pear (Pyrus glabra Boiss) Seed Oil and Its Oil-in-Water Emulsions: A Novel Source of Edible Oil

Abstract

Characteristics of Wild Pear (Pyrus glabraBoiss) SeedOil and Its Oil-in-Water Emulsions: A Novel Source ofEdible OilSeyed Mohammad Bagher Hashemi,* Amin Mousavi Khaneghah,*Francisco J. Barba,* Jose M. Lorenzo, Mohammad Shafiur Rahman,Ryszard Amarowicz, Seyed Hossein Asadi Yousefabad, and Mehrnoosh Dabiri MovahedThe observed high consumer demand for edible oils with high oxidative stabilityresulted in notable efforts to investigate wild plants as new sources of oils andfats. In this context, the fatty acid profile, total tocopherols, tocotrienols, andphenolic compounds, as well as oxidative stability parameters such as peroxidevalue (PV), conjugated dienes (CD), conjugated trienes (CT), anisidine value(AnV), and kinetic parameters of wild pear (Pyrus glabraBoiss.) seed oil as anovel source of edible oil are investigated. In addition, the oil-in-water emulsionis prepared from wild pear seed oil. Considering the fatty acid profile, linoleic(56.81.4 g/100 g oil), and oleic acid (27.40.6 g/100 g oil) are defined as the main fatty acids. Theα-tocopherol (57.60.3 mg/100 g oil) is recognized as the primary form of tocopherols in wild pear seed oil. The PV, CDV, and AnV values are lower in crude oil compared to purified oil in both oil-in-water emulsion andbulk oil. Due to high oxidative stability, wild pear seed oil could be regarded as anovel source of edible oil.Practical Applications: The concentration of the primary and secondary oxidation products in both systems was decreased, mainly due to natural tocopherols and tocotrienols. Furthermore, wild pear seed oil samples (crude and oil containing BHT and TBHQ) were the more stable ones against oxidation as compared to oil-in-water emulsion system. Therefore, it can be conclude that wild pear seed oil could be promising edible oil, as well as a functional component in foods and other bio-products.