Biological and toxicological evaluation of edible Jatropha curcas L. oil

Abstract

The non-toxic Jatropha curcas flour has been characterized in numerous studies that have demonstrated its nutritional properties and its safe consumption for humans; however, the refined oil has not been characterized biochemically and toxicologically. Its main physicochemical parameters have been determined as well as its fatty acids profile, which showed to be like commercial oils. Its acute toxicity assessment revealed that at a dose of 2000-5000 mg/kg of body weight, the fatty acids were innocuous, indicating its edible grade. Its biological assessment was also performed in rats, using a standard diet, and substituting it with refined and not refined J. curcas oil, without observing differences in weight gain, interference in protein efficiency, and change in liver weight due to the oil consumption, indicating that it is safe as food. Hence, the non-toxic J. curcas seeds of Mexico could be a source of edible oil.