Developing peony (Paeonia suffruticosa Andr.) seed oil products based on α-Linolenic acid by microemulsification

Peony (Paeonia suffruticosa Andr.) seed oil (PSO) has been identified as novel resources of a-linolenic acid (ALA) in China. In this study, fatty acid mixture (FAM) and ALA were obtained during the extraction of ALA from PSO by freezing crystallization and column chromatography. The oil-in-water microemulsion (ME) was selected as the delivery system to strengthen the stability of unsaturated bonds and improve the solubility of those lipophilic fatty acids. The ME samples were characterized by particle size measurement, transmission electron microscope (TEM), differential scanning calorimetry (DSC), Fourier transform infrared (FTIR) spectroscopy, and rheological measurement, and their stability was evaluated and compared by 60 days of storage and pasteurization heat treatment methods. The stability of the three ME samples was found to be ALA-ME > FAM-ME > PSO-ME due to the increased molecular weight and complex structure of the load. The ALA-ME system sustained a stable particle size (< 20 nm) and an optically transparent appearance irrespective of different experimental storage conditions (4 degrees C, 25 degrees C, and 37 degrees C) or sterilization heat treatments, indicating its potential industrial application in cosmetics, medicine, food, etc.

Automated summary

In this study, ALA was successfully extracted from Peony seed oil using freezing crystallization and column chromatography, and encapsulated in oil-in-water microemulsion (ME) delivery system to improve stability for potential industrial applications in cosmetics, medicine, and food. The stability of the ALA-ME system was found to be superior to FAM-ME and PSO-ME due to increased molecular weight and complex structure of the load, sustaining stable particle size and optically transparent appearance under various storage conditions and sterilization heat treatments.