Edible properties of Cuphea seed oil

The Cuphea species has attracted much attention as a potential source of se ed lipids rich in medium chain triacylglycerol (MCT). As seeds of C. leptop oda contained the largest amount of MCT composed mainly (92.6%) of capric a cid (Clo) among 6 Cuphea species tested, oil extracted from C. leptopoda se eds was studied for its chemical and physical properties. Solid at room temperature, the oil had a fresh scent and, like coconut oil or palm kernel oil, showed low iodine value of 6.6 and high saponification value of 298. Oxidation stability of the oil was high, and its melting poin t was 25.8-27.2 degreesC. These properties, together with its superior spre adability, make Cuphea seed oil potentially applicable as a noncoherent oil in a variety of food related field.