書誌事項
- タイトル別名
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- Edible properties of Cuphea seed oil.
- クフェア シュシユ ノ ショクヨウ ユシ ト シテ ノ トクセイ
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The Cuphea species has attracted much attention as a potential source of seed lipids rich in medium chain triacylglycerol (MCT). As seeds of C. leptopoda contained the largest amount of MCT composed mainly (92.6%) of capric acid (C10) among 6 Cuphea species tested, oil extracted from C. leptopoda seeds was studied for its chemical and physical properties. Solid at room temperature, the oil had a fresh scent and, like coconut oil or palm kernel oil, showed low iodine value of 6.6 and high saponification value of 298. Oxidation stability of the oil was high, and its melting point was 25.8-27.2°C. These properties, together with its superior spreadability, make Cuphea seed oil potentially applicable as a noncoherent oil in a variety of food related field.
収録刊行物
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- 日本食品科学工学会誌
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日本食品科学工学会誌 48 (3), 210-213, 2001
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001206409735168
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- NII論文ID
- 10007577651
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- NII書誌ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL書誌ID
- 5708993
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
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- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可