{'fraction_non_alphanumeric': 0.027199074074074073, 'fraction_numerical': 0.010416666666666666, 'mean_word_length': 4.668852459016393, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Garcinia gummi-gutta seeds - A novel source of edible oils.

BACKGROUND
Edible oils are important in human nutrition and health. The demand for edible oils is increasing globally and the situation warrants identification of new natural sources of oils with proper quality and safety evaluation. Garcinia gummi-gutta is a widely cultivated fruit crop in Kerala, south India. The fruit rinds are the useful part, while the seeds are treated as waste material. With this background, the composition, physico-chemical properties, and preliminary toxicity studies of the seed oil were evaluated with a view to find a utility of the oil in the food sector.


RESULTS
Garcinia gummi-gutta seed oil yield was 33.53% 335.30 g kg-1 w/w. Physico-chemical parameters of the oil were determined through NMR studies. The values are in good agreement with that of conventional edible oils. The saturated fatty acid stearic acid has been identified as the prominent component (55.39%) followed by the monounsaturated oleic acid (40.22%) through GC-MS analysis of FAMEs. Preliminary in vivo acute oral toxicity studies and acute dermal toxicity studies on female Wistar rats, and dermal irritation studies on New Zealand white male rabbits showed no morbidity, mortality, appreciable change in the body weight, or clinical signs of dermal responses.


CONCLUSIONS
The results suggest the seeds of G. gummi-gutta as a rich source of edible oil. Presence of the stable fatty acid stearic acid as the major constituent recommends the use of oil in value added food products such as chocolates. Preliminary toxicological studies also recommend the use of oil in food and cosmetic sectors. This article is protected by copyright. All rights reserved.