Phytochemistry, biological activities and economical uses of the genus Sterculia and the related genera: A reveiw

This work has been intended to investigate the antioxidant properties of compounds extracted from seeds of Sterculia apetala (a plant from Central America) in order to add further results to the relatively poor existing literature on the beneficial properties of this plant. Different extraction methodologies were used such as batch or continuous extraction conditions using water or ethanol 50% as solvents. The kinetic study has allowed estimation of the effective diffusion coefficients in a continuous solid-liquid extraction, highlighting the strict dependence of the diffusion rate and temperature and kind of solvent, showing the highest diffusion rate with ethanol 50% at 60 °C. The comparison between different techniques and two solvents led to the selection of water as the best extraction solvent while batch mechanically-agitated extraction was the most efficient mode, with the benefits of use of an environmental-friendly solvent and reduction in process time to achieve a high amount of extracted phenolic compounds. The analysis techniques used were ABTS and Folin-Ciocalteau methods to investigate the antioxidant activity and quantify the Total Phenolic Content (TPC) respectively. Also, different fatty acids were extracted from Sterculia apetala seeds and analysed by Gas Chromatography in order to quantify other interesting chemical species besides antioxidants.

https://www.mdpi.com/1420-3049/23/7/1759/pdf

Continuous or Batch Solid-Liquid Extraction of Antioxidant Compounds from Seeds of Sterculia apetala Plant and Kinetic Release Study

Odd-, branched-chain and cyclic fatty acids are rare food components. Recently, these compounds have generated great scientific interest, since they interact on the cellular level in many diseases, at least partly by modulation of the fluidity and oxidative stability of lipid bilayers. This review aims to synthesise recent data on food sources and physiological properties of these fatty acids. Manuscript focuses on references from the last five years. For each group of studied fatty acids, their basic physicochemical properties, dietary sources, estimated dietary intake, biosynthetic pathways and concentrations in selected tissues and cells, as well as their impact on human health are presented. As large discrepancies in the results were noticed, only papers using mass spectrometry or authentic fatty acid standards for identification and quantification are presented. Estimated daily intake of these fatty acids from typical diet in Western countries is approximately 1.5 g, including approximately 1.0 g odd-, 0.5 g branched-, and 12 mg of cyclic fatty acids, mostly from ruminant fat (beef and dairy). In Asian countries, significant sources are mostly nātto and fish (especially fermented). For vegans and vegetarians, the best sources are algae, selected plants, mushrooms and fermented plants. These data can be used to incorporate less known food sources into the diet and thus improve its nutritional properties. Unfortunately, some sources of specific fatty acid data are still inconsistent, for example, odd-chain fatty acids share in turkey fat varies from below 1% to ca 10%. 

Update on food sources and biological activity of odd-chain, branched and cyclic fatty acids –– A review

The metabolic syndrome (MS) underlies metabolic disorders considered risk factors for the development of diabetes and cardiovascular diseases, which are major causes of morbidity and mortality in most of the world. Sterculic acid has been proposed as a potential tool for the treatment of MS since it inhibits the activity of the stearoyl-CoA desaturase-1 (SCD1), a central enzyme in lipid metabolism. We analyzed the effect of sterculic oil (SO) co-administration with 30% fructose in drinking water on the development of MS in male Wistar rats. After 8 weeks, 0.4% SO exerted a protective effect from MS development since parameters altered by fructose (blood pressure, insulin resistance, serum glucose and triglycerides, steatosis, and adiposity) were similar to those of control rats.

Preventive Action of Sterculic Oil on Metabolic Syndrome Development on a Fructose-Induced Rat Model.

Sterculia apetala (order: Malvales, family: Sterculiaceae) seed oil contains two cyclopropene fatty acids: sterculic and malvalic acid. Both positive and negative effects have been associated with the consumption of sterculic oil. In Mexico, S. apetala seeds are consumed after being boiled or roasted, used as chocolate flavoring, and utilized as animal fodder. Therefore, it is important to evaluate whether the consumption of this seed has a negative impact on the organism. The aim of this study was to evaluate the effect of administration of sterculic oil, during an 8-week period, on anxiety-like behavior and spontaneous locomotor activity in Zucker rats, analyzed through light/dark and open-field tests. The results showed that the consumption of sterculic oil decreased exploration latency in light/dark tests, which suggests an anxiolytic-like effect. Alterations in time spent on rearing and grooming were present in open-field tests, but this was not statistically significant, discarding nonspecific motor alterations. The alterations found in this study are possibly related to intrinsic obesity and metabolic complications present in the Zucker rat model, where leptin plays an important role in animal mood, more so than sterculic oil consumption.

Behavioral Effect of Sterculia apetala Seed Oil Consumption in Male Zucker Rats.

In the tropical rain forests of southeastern Mexico, the use of Sterculia mexicana and Sterculia apetala seed oils for human and animal nutrition is common. However, the seeds contain cyclopropene fatty acids, whose consumption is related with beneficial as well as detrimental physiological effects. The aim of this study was to determine the fatty acid profile and the physicochemical characteristics of S. apetala seed oil and to evaluate the effect of roasting on both aspects. Cyclopropenoic fatty acids, sterculic acid and malvalic acid were identified in the natural and roasted seed oils. The major component in the seed oil was sterculic acid, as has been reported for Sterculia mexicana and Sterculia foetida. The roasting process modified some physicochemical properties and the fatty acid composition of the seed oil, particularly by decreasing its content of sterculic acid. To our knowledge, this is the first report on the fatty acid composition of S. apetala seed oil.

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G. R. Ortiz-Viveros

Papers

Fatty acid composition and some physicochemical characteristics of Sterculia apetala seed oils