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KMID : 0665220230360030202
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Korean Journal of Food and Nutrition
2023 Volume.36 No. 3 p.202 ~ p.208
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A Study on the Physicochemical Characteristics of Saw Palmetto Extract
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Lee Jeong-Eun
Kim Jung-Uk
Lee Hee-Young
Eom Ji-Hye
Kim Jong-Gil
Lee Young-Yul
Bae Hyeon-Ji
Kim Seung-Woo
Yun Ho-Jeong
Han Su-Mi
Koh Jong-Ho
Kook Moo-Chang
Lee Young-Sang
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Abstract
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FT-IR, GC/MS, and ATR-FT-IR analyses were performed to confirm the physicochemical characteristics of saw palmetto fruit (SPF) extract. FT-IR analysis of the standard product showed that the band corresponding to the carbonyl bond of free fatty acid was stronger than the band of acyl-glyceride. Sample E was identified as having the same trend as the standard sample. Fatty acid composition analysis revealed that the main fatty acids in the standard sample were lauric acid and oleic acid. The content of lauric acid ranged from approximately 30% to 38% in samples B, C, D, and E, while the content of oleic acid ranged from approximately 29% to 34%. The GC/MS analysis confirmed that the standard SPF extract consisted of fatty acids and fatty acid ethyl esters. Sample E demonstrated a similar pattern to the standard samples in terms of oleic acid, lauric acid, and fatty acid esters. ATR-FT-IR analysis indicated that only sample E was predicted to contain 100% saw palmetto extract. Therefore, these study findings can be considered fundamental data for analyzing the physicochemical characteristics of the composition of SPF extract.
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KEYWORD
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saw palmetto fruit extract, free fatty acid, FT-IR, lauric acid, oleic acid
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