Ricinus Communis Seed Oil

Momoh, Abdul O., et al. Bulletin of Environment, Pharmacology and Life Sciences, 2012, 1(10), 21-27.

The antimicrobial activity of castor (Ricinus communis) seed essential oil was evaluated by in vitro assays, which included antimicrobial susceptibility testing and minimum inhibitory concentration determination. Twenty microorganisms consisting of fourteen bacteria and six fungi were used in the bioassays.
The castor oil extract showed inhibitory effects on all test organisms. Among Gram-positive bacteria, Staphylococcus aureus was the most susceptible, while Micrococcus luteus was the least, with inhibition zones of 7.00 mm and 2.50 mm, respectively. For Gram-negative bacteria, Escherichia coli was the most sensitive, while Proteus vulgaris was the least, with zones of inhibition of 6.50 mm and 3.00 mm, respectively. In the case of fungi, Fusarium oxysporum was the most sensitive, while Aspergillus niger was the least, showing inhibition zones of 4.00 mm and 1.50 mm, respectively. Overall, the oil had a greater impact on bacteria than fungi.
All Gram-positive bacteria had a consistent minimum inhibitory concentration (MIC) of 12.50 mg/mL, except for Staphylococcus aureus, which had a lower value of 6.25 mg/mL. On the other hand, the MIC values were higher for the fungal group. Aspergillus flavus, Aspergillus niger, and Penicillium cinirium had an MIC of 25.00 mg/mL, while Candida albicans, Fusarium oxysporum, and Penicillium oxalicum had an MIC of 12.50 mg/mL.

Yeboah, Akwasi, et al. Food Science and Technology, 2020, 41, 399-413.

Castor(Ricinus communis) seed oil contains a large amount of monounsaturated fatty acids and bioactive compounds, and has been widely used in the food industry, cosmetics, biochemicals, medicine and other health-related fields. Castor oil is primarily made up of fatty acids and neutral lipids (triglycerides). Castor oil also contains other minor bioactive compounds, which are composed of unsaponifiable parts, such as carotenoids, phenols, phospholipids, phytochemicals, phytosterols, tocopherols and tocotrienols.
· Triglycerides (TAG): The study found that only five triacylglycerides and their contents in castor oil: diricinoleoyl palmitoyl glycerol (RRP) (0.9%), diricinoleoyl linoleoyl glycerol (RRL) (1.2%), diricinoleoyl oleoyl glycerol (RRO) (5.6%), diricinoleoyl stearoyl glycerol (RRS) (8.2%), triricinoleoyl glycerol (RRR) (84.1%).
· Fatty acids: The fatty acids found in castor oil seeds include linoleic acid (C18:2), linolenic acid (C18:3), oleic acid (C18:1), palmitic acid (C16:1), stearic acid (C18:0), and others. Among them, oleic acid has antioxidant effects and can be used to improve the function of antioxidants and as an anti-polymerization agent.
· Plant sterols: The dominant plant sterol compounds in castor are as high as 93.8%, among which β-sitosterol has the highest content, reaching 47.1%. Other 4-demethyl sterols that have been identified include campesterol, stigmasterol, and Δ-5 avenasterol.