Although not typically considered edible, the nutritional composition of
P. tobira seeds have been analyzed. The seeds are mostly carbohydrates (71.3%) while their low fat content (5.6%) means it cannot be classified as an oily seed. The high ash content may suggest the presence of considerable amounts of inorganic nutrients in this plant. The total phenolic content was 102.7 mg gallic acid equivalents per gram (GAE/g) while the total flavonoid content was 31.62 mg of catechin equivalent per gram dry weight basis (CAE/g DW). An HPLC analysis revealed the presence of five phenolic acids with
caffeic acid being the most numerous (38.57 mg/g). The next most common phenolic acids were ferulic acid (20.07 mg/g), p-coumaric acid (12.85 mg/g), cinnamic acid (5.14 mg/g), and gallic acid (1.03 mg/g). Nineteen components were found to makeup 89.5% of the total essential oil content with oxygenated
sesquiterpenes being most present (57.5%) followed by sesquiterpene hydrocarbons (11.8%) and oxygenated
monoterpenes (6.7%).
Spathulenol was the most representative component (48.0%), followed by isospathulenol (5.8%), δ-Elemene (4.2%), λ-gurjunene (4.0%) and
camphor (3.7%). Additionally, it was found that
P. tobira seed essential oils exhibited important antioxidant activity. Methanol extracts of
P. tobira was found to control more than 90% development of
rice blast, an important rice pathogen for commercial rice production, at 1,000 μg/ml. ==Cultivation and uses==