Rosemarie Dumag, Science Research Specialist II, and Dr. Trinidad P. Trinidad, Scientist II, of the Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST) found that malunggay seeds contain 34.3 percent oil.
The FNRI researchers further studied the types of fatty acid content of malunggay seed oil. They also determined the vitamin E content of malunggay seed oil as well as the oxidative stability of malunggay seed oil.
They found that malunggay seed oil contains 75.8% of mono-unsaturated, 2.7% poly-unsaturated and 21.6% saturated fatty acids. The malunggay seed oil is a good source oleic of acid which may help prevent cardiovascular diseases and other chronic diseases, Dr. Trinidad added.
The researchers studied the oxidative stability of maluggay seeds and compared this to three other commonly-used edible oils like canola, corn, and olive oils. The result of stability tests favored malunggay seed oil to have slower rate of oxidation and is more stable.
Ms. Dumag also found that malunggay seed oil is a rich source of vitamin E. The rich anti-oxidant content of malunggay seed oil may aid in maintaining the stability of malunggay seed oil.
In addition, Ms. Dumag and Dr. Trinidad found that malunggay seed oil also registered the lowest trans-fat value compared with canola, corn, and olive oil. The value is so low that it may be declared to contain zero trans-fat.
With these findings, malunggay seed oil could be a promising source of high quality edible oil.
For more information on food and nutrition, contact: Dr. Mario V. Capanzana, Director, Food and Nutrition Research Institute, Department of Science and Technology, General Santos Avenue, Bicutan, Taguig City. E-mail: mcv@fnri.dost.gov.ph or mar_v_c@yahoo.com Telefax: 837-2934 and 827-3164, or call: 8372071 local 2296 or visit our website: http://www.fnri.dost.gov.ph. (FNRI-DOST/Czarina Teresita S. Martinez)
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