Physiochemical properties, antibacterial and antioxidant activities of Terminalia catappa seed oils from two extracting processes

Terminalia catappa is a widespread medium tree species in many tropical countries. While the majority of the studies up to date focuses on the aerial part of the plant such as leaf, stem bark and fruit, information about the phytochemical property as well as the biological property of the edible seed is still scarce. This study was the first to explore the fatty acid composition, antibacterial and antioxidant activities of the seed oil from T. catappa grown in Vietnam. The results showed that both the hot-pressed and cold-pressed oils contained a high level of unsaturated fatty acids such as oleic (~32%) and linoleic acids (28.38%-29.2%), as well as saturated fatty acids such as palmitic acid (~33.3%-33.61%). The presence of eicosadienoic acid in T. catappa seed oils was reported in this study for the first time. These oils displayed antibacterial activity against 5 out of 12 tested strains such as Bacillus cereus, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and Vibrio parahaemolyticus. The antioxidant activity of the oils was also recorded by DPPH radical scavenging assays with IC50 values of 950 µg/ml and 2529 µg/ml for cold-pressed oil and hot-pressed oil respectively. This study has provided promising extracting methods and resulted in oils that could be good candidates for developing food sources with valuable fatty acids, antioxidant and antibacterial capacities against both Gram-positive and negative bacteria in the human diet