Characterisation of potential health promoting lipids in the co-products of de-flossed milkweed

Vicki Schlegel, Richard Zbasnik, Tammy Gries, Bo Hyun Lee, Timothy Carr, Ji Young Lee, Curtis Weller, Susan Cuppett

Research output: Contribution to journalArticle

5 Scopus citations

Abstract

The floss and oil of the common milkweed (Asclepias syriaca L.) seeds are currently used to produce comforters/pillows and skin care products, respectively. As an outcome of these products, copious quantities co-products (pressed seed meal and pod biomass) are disposed of each year despite the presence of potential health benefitting lipids. The objective of this project was to determine the feasibility of developing the lipid fraction from of these co-products for the fast growing dietary human health market. Although certain types of lipids were affected by the extraction solvent used (hexane and diethyl ether) as were overall amounts, analysis of the each extract showed novel lipid profiles with several potential health benefitting agents present at levels comparable to or exceeding those present in other typically consumed dietary oils or food systems (vitamin E, carotenoids, sterols and unsaturated free fatty acids, particularly the both omega 7-fatty acids).

Original languageEnglish (US)
Pages (from-to)15-20
Number of pages6
JournalFood Chemistry
Volume126
Issue number1
DOIs
StatePublished - May 1 2011

Keywords

  • Alternative crops
  • Asclepias syriaca L. co-products
  • Functional foods
  • Lipids
  • Milkweed

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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