Characteristic volatile compounds, fatty acids and minor bioactive components in oils from green plum seed by HS-GC-IMS, GC–MS and HPLC

Green plum is popular due to its tasty flavor and nutritional benefits. This study investigated the volatiles of oils extracted from the green plum seed using the headspace-gas chromatography-ion mobility spectrometry. A total of 42 volatiles were identified in the oil of green plum seed kernel and shell. By principal component analysis, a distinct separation between the seed kernel oil and shell oil was observed. The gallery plot showed that seed kernel oil had more desirable flavor compounds, such as ethyl acetate, 1-pentanol, 2-pentylfuran, and 2-heptanone. However, seed shell oil contained more alkenals with a fatty odor and acetic acid with a pungent odor. The green plum seed oils were rich in oleic acid (>45 g/100 g), linoleic acid (>35 g/100 g), and minor bioactive components, i.e., tocopherol, phytosterol, and squalene. The shell oil had more total tocopherol (95.35 mg/kg) and β-Sitosterol (80.70 %) compared to kernel oil. Therefore, green plum seed oil can be sustainably used as an edible oil.