The seeds of ambrette (Abelmoschus moschatus Linn), after selective extraction of fragrance from the seed coat, are flaked and extracted with hexane to obtain a fatty oil. The FA composition and iodine value of the oil indicate it possesses saturated, monounsaturated, and polyunsaturated FA in ratios close to the recommendations of the United Nations World Health Organization; these characteristics make it suitable as an edible oil. Acute oral toxicity and safety evaluation in a 13-wk feeding trial on albino rats showed the oil is comparable to groundnut oil in all the parameters and is suitable for edible use.
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