Physalis peruviana oil

Abstract

Physalis peruviana fruit is a valuable plant due to its bioactive phytochemicals, such as phenolics, carotenoids, and vitamin E with potential health benefits, as well as its unique flavor, texture, and color. The food industry has used P. peruviana in different products, especially fruit juices due to its valuable composition. The oil is generally obtained from by-products after fruit juice production via different extraction methods including solvent extraction, enzyme-assisted extraction, and cold-pressing. P. peruviana oil is a valuable source of monounsaturated fatty acids, tocopherols, carotenoids, and phytosterols. Linoleic and oleic acids are the main unsaturated fatty acids, while campesterol and ?-sitosterol were the main sterols in P. peruviana oil. P. peruviana oil is also rich in ?-carotene. This chapter summarizes the chemical composition of P. peruviana oil. © 2024 Elsevier Inc. All rights reserved including those for text and data mining AI training and similar technologies.