Mohammad Hojjati - Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Ahwaz, Iran
Sareh Hemmatyar - Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Ahwaz, Iran
Hossein Jooyandeh - Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Ahwaz, Iran
Hassan Barzegar - Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Ahwaz, Iran

The aim of this study was to investigate the total oil and fatty acid composition of the mesocarp and seed of laquat fruit grown in southern Iran. The total oil content of samples were extracted with Soxhlet apparatus and the fatty acids were analyzed by GC–FID. The averages of oil content were 1.21% and 14.3% for mesocarp and seeds, respectively. GC–FID revealed that unsaturated fatty acid content in mesocarp (75.43%) was higher than that of seeds (51.46%). Oleic acid was the main fatty acid both in mesocarp (30.25%) and seed (25.92%). Other fatty acids of mesocarp were linolenic (23.38%), linoleic (17.28%), palmitic (16.76%), stearic (6.39%), and arachidonic (3.04%), respectively. While, lignoceric (19.39%), palmitic (16.56%), arachidonic (12.55%), stearic (11.35%), linoleic (8.14%), and palmitoleic (3.98%) were the major components in fatty acids of seeds, respectively. The results showed that the sum of saturated fatty acids in the seed oil is higher than the mesocarp, and also the seed oil has a higher monounsaturated fatty acids-to-poly unsaturated fatty acid ratio, so this study predicts that loquat seed oil could be stored safely during a longer period of time than mesocarp oil and could be used in cosmetic and pharmaceutical products.

fruit, gas chromatography, oil, oleic acid