Physical-Chemical Constants and Fatty Acid Composition of Zosima absinthifolia Link. Fruit Oil

Abstract

Zosima absinthifolia is the only species of Zosima genus in Azerbaijan. The aim of this study was to determine the quantitative and qualitative determination of fatty acids in the fruits of the plant Zosima absinthifolia, which is widespread in Absheron, as well as to study its physicochemical and organoleptic properties, possible use in the pharmaceutical and food industries. The oil obtained from the fruits of the plant collected from the Absheron Peninsula (Bibiheybat) was analyzed by gas chromatography. The oil was obtained at 60 °C for 8 h by the extraction of the fruits in a Soxhlet extractor. The yield was 10.36%. Chromatographic analysis of the oil obtained from plant fruits allowed to determine 14 fatty acids. The main component of Z. absinthifolia fruit oil is oleic acid (74.36%). Small amounts of caprylic and palmitic acids were also found to be 8.9% and 5.39%, respectively. The lowest percentage is palmitinoleic acid (0.07%). Physical-chemical constants and organoleptic properties of Z. absinthifolia fruit oil were also analyzed and it was determined that the percentage of free fatty acids in our sample was 2.47%, the peroxide value 34.16 mg O/kg and the saponification number 200.23 mg KOH/g.