NA
The oil was used for flavouring the food.
Serial No. | Biological Activity Name |
---|---|
1 | Anti-microbial |
2 | Antioxidant |
1. Ratz-Łyko, Anna, et al. "Evaluation of antioxidant and antimicrobial activities of Oenothera biennis, Borago officinalis, and Nigella sativa seedcake extracts." Food science and biotechnology 23.4 (2014): 1029-1036.
2. Wettasinghe, Mahinda, and Fereidoon Shahidi. "Antioxidant and free radical-scavenging properties of ethanolic extracts of defatted borage (Borago officinalis L.) seeds." Food chemistry 67.4 (1999): 399-414.
Serial No. | Compound Name | Compound Percentage(%) |
---|---|---|
1 | (E,E)-2,4-Decadienal | 43.4 |
2 | (Z)-3-Hexenol | 13.3 |
3 | Heptanal Acid | 8.4 |
4 | Alpha-Pinene | 7.9 |
Serial No. | Compound Name | Compound Percentage(%) |
---|---|---|
1 | (E)-2-Hexenal | 7.1 |
2 | Octanal | 4.4 |
3 | Benzaldehyde | 4.9 |
4 | Decanal | 3.4 |
5 | (E)-2-Hexenol | 2.3 |
6 | Methyl Eugenol | 2.9 |
7 | (E)-Beta-Damascone | 2.0 |
8 | Carvacrol | 2.0 |
9 | Hexanol | 2.2 |
10 | Linalool | 1.8 |
11 | Alpha-Thujene | 1.1 |
12 | Undecanal | 1.5 |
13 | Eugenol | 1.7 |
14 | Hexanal | 1.3 |
15 | Nonanol | 0.9 |
16 | (E)-Beta-Ionone | 0.7 |
17 | Phenol | 0.8 |
18 | Beta-Caryophyllene | 0.8 |
19 | Geraniol | 0.4 |