Chemical Composition Analysis, Sensory, and Feasibility Study of Tree Peony Seed

Abstract

Eight wild species in Sect. Moutan DC (tree peony) of the genus Paeonia grown in natural habitats and 1 cultivated specie were investigated to analyze their fatty acid and bioactive phenolic compound profiles. For fatty acid composition, P. ludlowii contained the lowest α-linolenic acid (27.68%) and P. jishanensis contained the highest (51.96 %) content of the 9 species. For phenolic compounds, P. qiui contained the highest resveratrol (2.12 mg/g), P. delavayi contained the highest β-gentiobiosylpaeoniflorin (26.23 mg/g), and P. ostii contained the highest paeoniflorin (23.66 mg/g). P. ostii was selected to perform a feasibility study because of its relatively high level of α-linolenic acid 46.53%, low in ω-6 to ω-3 ratio of 1:2, and high level of the preferred bioactive phenolic compounds l including paeoniflorin and resveratrol. Physical pressing and refining process were conducted to obtain P. ostii seed oil. It exhibited bland sensory attributes described as slight grassy, very slight nutty, no painty or fishy aroma and slight grassy, slight nutty flavor with a very slight throat catch. Tocol results reported high level in tree peony seed oil 223.5 ± 13.65 mg/100 g with γ-tocopherol 70.1 ± 2.14 mg/100 g, and γ-tocotrienol 149.6 ± 15.83 mg/g. Because of the high total tocol, γ-tocopherol and γ-tocotrienol levels, and tree peony seed oil exhibited better oxidation stability than flaxseed oil even with similar α-linolenic acid levels. In addition, high levels of γ-tocopherol and γ-tocotrienol can introduce therapeutic effects such as antiinflammation and antioxidation. Therefore, this study showed that tree peony seed oil has a great potential to be used in edible oil, nutraceutical supplement, and other health care products.

Phenotypic Characteristics and Fatty Acid Composition of Seeds from Different Herbaceous Peony Species Native to China

“…We detected nine fatty acids, with various FAs in seeds showing different concentrations ( Table 2). The FA compositions were similar to those in tree peonies reported by Mao et al [20] The Table 1. Phenotypic characteristics of the seeds from 14 populations (mean � SD, n = 3).…”

Roasted tree peony ( Paeonia ostii ) seed oil: Benzoic acid levels and physicochemical characteristics

“…The five major fatty acids all remained essentially unchanged (p ≥ 0.05) with the three major unsaturated acids accounting for more than 90% of the total fatty acids composition, which agrees with previous work with unroasted peony seeds oil. [7] Similarly, the fatty acids compositions of safflower oils were not significantly affected by roasting temperatures. [26] TPSO with its high level of α-linolenic acid, which is an essential fatty acid, may allow it to be marketed as a nutraceutical.…”

“…Mao, et al found paeoniflorin had a concentration of 23.7 mg/g in tree peony seeds. [7] Another possibility is aquathermolysis of benzaldehyde to benzoic acid. [35] Further study needs to be done to determine the formation of benzoic acid in roasted TPSO.…”

“…Recent research focused on the fatty acids composition, phenolic compounds and antioxidant activity of tree peony seeds. [6,7] Roasting plays an important role in the pretreatments of oil seeds before oil extraction. Complex reactions such as the Maillard reaction, Strecker degradation, caramelization, and lipid oxidation lead to beneficial aromatic compounds.…”

Exogenous calcium-induced physiological and biochemical changes in tree peony (Paeonia section Moutan DC.) under drought stress

“…is native to China and has a high ornamental, medicinal, and economic value. Tree peony is also known as the 'king of flowers', and its seeds have the high oil value (Mao et al 2017, Han et al 2018). In addition, the root bark of tree peony is used in traditional Chinese medicine, and paeonol and paeoniflorin are important components for the treatment of breast cancer and neuropathic pain (Shah et al 2018).…”