Comparison and evaluation of physicochemical properties and nutritional quality on 10 germplasms of Actinidia arguta seed oils by ultrasonic-assisted extraction

As a by-product of processed products, the best treatment of fruit seeds is oil extraction. Actinidia arguta seeds account for 7%−10% of fruit weight, and the current oil yield was 20.8%. To make more efficient use of A. arguta seeds, the ultrasonic-assisted extraction method was adopted in this experiment, and the optimal oil extraction technology was obtained through a single-factor experiment and response surface experiment. The physical and chemical indexes of seed oil, including acid value, peroxide value, iodine value, color difference (brightness (L* value), redness (a* value), yellowness (b* value)), main fatty acids (linolenic acid and linoleic acid), and antioxidant activity (DPPH and ferric ion reducing antioxidant power (FRAP)), were compared and analyzed. A total of 10 germplasms were comprehensively evaluated by principal component analysis and correlation analysis methods to explore the relationship between physical and chemical indexes and antioxidant indexes. The results showed the optimal oil extraction process: the liquid-solid ratio was 10:1 (mL/g), the extraction time was 98 min, the extraction power was 161 W, the extraction temperature was 40 ℃, and the oil extraction rate was (30.06 ± 0.21)%. Through comprehensive evaluation, No. 14 had the highest score and the most potential to develop into oil. Iodine value was correlated with linoleic acid, DPPH and FRAP were positively correlated, and linoleic acid was negatively correlated with linoleic acid. This study improved the yield of A. arguta seed oil and selected the most potential seed oil resources. The rational utilization of by-products was realized, which provided a valuable idea for the application of seed oil in food and cosmetics industry. • A. arguta seed oil was extracted by UAE and the yield increased by 36.55%. • Through comprehensive quality evaluation, No. 14 A. arguta seed oil was the best. • The antioxidant activity was positively correlated with linoleic acid and negatively correlated with linolenic acid. • A. arguta seed oil can be used as a new type of oil in food and cosmetics industry.