Changes in Fatty Acid, Tocopherol and Sterol Contents of Oils Extracted from Several Vegetable Seeds
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- Matthäus Bertrand
- Max Rubner-Institut (MRI), Bundesforschungsinstitut für Ernährung und Lebensmittel Institut für Sicherheit und Qualitätbei Getreide
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- Babiker Elfadil E.
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
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- Özcan Mehmet Musa
- Department of Food Engineering, Faculty of Agriculture, Selcuk University
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- Al-Juhaimi Fahad Y.
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
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- Ahmed Isam A. Mohamed
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
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- Ghafoor Kashif
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
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<p>Oil contents of seeds changed between 15.89 g/100 g (purslane) and 38.97 g/100 g (black radish). Palmitic acid contents of oil samples were found between 2.2 g/100 g (turnip) and 15.0 g/100 g (purslane). While oleic acid contents of oil samples change between 12.1% (turnip) and 69.8% (purple carrot), linoleic acid contents of oils were determined between 8.9% (black radish) and 57.0% (onion). The highest linolenic acid was found in purslane oil (26.7%). While α-tocopherol contents of oil samples range from 2.01 mg/kg (purple carrot) to 903.01 mg/kg (onion), γ-tocopherol contents of vegetable seed oils changed between 1.14 mg/kg (curly lettuce) and 557.22 mg/kg (purslane). While campesterin contents of seed oils change between 203.2 mg/kg (purple carrot) and 2808.5 mg/kg (cabbage Yalova), stosterin contents of oil samples varied from 981.5 (curly lettuce) to 4843.3 mg/kg (purslane). The highest brassicasterin and δ5-avenasterin were found in red cabbage oil (894.5 mg/kg) and purslane seed oils (971.3 mg/kg), respectively. Total sterol contents of seed oils changed between 2960.4 mg/kg (purple carrot) and 9185.1 mg/kg (purslane). According to the results, vegetable seeds have different bioactive compound such as fatty acid, tocopherol and phytosterol.</p>
収録刊行物
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- Journal of Oleo Science
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Journal of Oleo Science 70 (11), 1607-1614, 2021
公益社団法人 日本油化学会
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詳細情報 詳細情報について
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- CRID
- 1390008454525430016
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- NII論文ID
- 130008113114
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- NII書誌ID
- AA11503337
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- ISSN
- 13473352
- 13458957
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- NDL書誌ID
- 031771435
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- PubMed
- 34645752
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- PubMed
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可