Table 1.
Samples | Moisture (%) | Fat (%) | Protein (%) | Cellulose (%) | Pectin (%) | Geniposide (%) | Crocin (%) | Visual appearance of oil obtained |
---|---|---|---|---|---|---|---|---|
Whole fruit | 5.53 ± 0.19 | 19.99 ± 0.92 | 9.97 ± 0.58 | 14.11 ± 0.8 | 14.29 ± 0.57 | 6.32 ± 0.17 | 9.56 ± 0.13 | |
Dehulled fruit (seed) | 6.04 ± 0.14 | 24.92 ± 0.06 | 11.79 ± 0.16 | 11.93 ± 0.29 | 11.74 ± 0.24 | 7.68 ± 0.06 | 10.45 ± 0.07 |