<i>Tilia</i> sp. Seed Oil—Composition, Antioxidant Activity and Potential Use

• Main Authors: Nina Poljšak, Nina Kočevar Glavač
• Format: Article
• Language: English
• Published: MDPI AG 2021-05-01
• Series: Applied Sciences
• Subjects: vegetable oil; fatty acids; unsaponifiables; antioxidant activity; <i>Tilia</i> sp.
• Online Access: https://www.mdpi.com/2076-3417/11/11/4932

Research on new, untapped seed oil sources is receiving increased attention. In this study, 18 different seed samples of <i>Tilia cordata</i> and <i>Tilia platyphyllos</i> from various locations in Slovenia were collected and oil was extracted. The compositions of triglyceride fatty acids and unsaponifiable compounds were determined using GC-MS, while antioxidant activity was evaluated using the DPPH method. The oil content in the seeds varied significantly, from 9.1% to 21.7%. Linoleic acid (50–60%) was found to be the predominant fatty acid, followed by oleic acid (18–22%) and palmitic acid (8–9%). Characteristic cyclopropene fatty acids (sterculic, dihydrosterculic and malvalic acids) were present in the average range of 4–8.4%. Antioxidant activity ranged from 8.9% to 65.5%, and was higher, on average, for <i>T. platyphyllos.</i> Higher antioxidant activity was closely correlated with higher γ-tocopherol contents. Statistically significant correlations were confirmed between antioxidant activity and γ-tocopherol, between Δ-tocopherol and phytol, between stigmasterol and β-sitosterol and between squalene and malvalic acid. <i>Tilia</i> oil may be of great interest for cosmetic and dermal preparations. It is, however, not considered a good source of dietary fatty acids due to the undesired, significant content of omega-6 fatty acids.