Fatty acid profile, oxidative stability and toxicological safety of bayberry kernel oil

The fatty acid profile, oxidative stability and toxicological safety of bayberry (Myrica rubra Sieb. et Zucc.) kernel oil (BKO) extracted by supercritical carbon dioxide (SC-CO2) and solvent of diethyl ether were assessed. Fatty acid profile was determined by gas chromatography, oxidative stability by placing the sample of 25 g in a blast oven at 50 ± 1 °C to accelerate oxidation and toxicological safety by bacterial reverse mutation (Ames test) and acute oral toxicity in mice. The results demonstrated that in comparison to lard and rapeseed oil, the peroxide values of BKO were higher but the acid values were similar during the incubation test. The Ames test demonstrated no mutagenicity and no obvious acute toxicity were observed, suggesting that the BKO has potential as a novel edible oil.