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Oil goldenberry (Physalis peruviana L.).
J Agric Food Chem. 2003 Feb 12; 51(4):969-74.JA

Abstract

Whole berries, seeds, and pulp/peel of goldenberry (Physalis peruviana L.) were compared in terms of fatty acids, lipid classes, triacylglyerols, phytosterols, fat-soluble vitamins, and beta-carotene. The total lipid contents in the whole berries, seeds, and seedless parts were 2.0, 1.8, and 0.2% (on a fresh weight basis), respectively. Linoleic acid was the dominating fatty acid followed by oleic acid as the second major fatty acid. Palmitic and stearic acids were the major saturates. In pulp/peel oil, the fatty acid profile was characterized by higher amounts of saturates, monoenes, and trienes than in whole berry and seed oils. Neutral lipids comprised >95% of total lipids in whole berry oil and seed oil, while neutral lipids separated in lower level in pulp/peel oil. Triacylglycerols were the predominant neutral lipid subclass and constituted ca. 81.6, 86.6, and 65.1% of total neutral lipids in whole berry, seed, and pulp/peel oils, respectively. Nine triacylglycerol molecular species were detected, wherein three species, C54:3, C52:2, and C54:6, were presented to the extent of approximately 91% or above. The highest level of phytosterols was estimated in pulp/peel oil that contained the highest level of unsaponifiables. In both whole berry and seed oils, campesterol and beta-sitosterol were the sterol markers, whereas Delta5-avenasterol and campesterol were the main 4-desmethylsterols in pulp/peel oil. The tocopherols level was much higher in pulp/peel oil than in whole berry and seed oils. beta- and gamma-tocopherols were the major components in whole berry and seed oils, whereas gamma- and alpha-tocopherols were the main constituents in pulp/peel oil. beta-Carotene and vitamin K(1) were also measured in markedly high levels in pulp/peel oil followed by whole berry oil and seed oil, respectively. Information provided by the present work is of importance for further chemical investigation of goldenberry oil and industrial utilization of the berries as a raw material of oils and functional foods.

Authors+Show Affiliations

Institute of Food Chemistry, Technical University of Berlin, TIB 4/3-1, Gustav-Meyer-Allee 25, D-13355 Berlin, Germany. hassanienmohamed@hotmail.comNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

12568557

Citation

Ramadan, Mohamed F., and Jörg-T Mörsel. "Oil Goldenberry (Physalis Peruviana L.)." Journal of Agricultural and Food Chemistry, vol. 51, no. 4, 2003, pp. 969-74.
Ramadan MF, Mörsel JT. Oil goldenberry (Physalis peruviana L.). J Agric Food Chem. 2003;51(4):969-74.
Ramadan, M. F., & Mörsel, J. T. (2003). Oil goldenberry (Physalis peruviana L.). Journal of Agricultural and Food Chemistry, 51(4), 969-74.
Ramadan MF, Mörsel JT. Oil Goldenberry (Physalis Peruviana L.). J Agric Food Chem. 2003 Feb 12;51(4):969-74. PubMed PMID: 12568557.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Oil goldenberry (Physalis peruviana L.). AU - Ramadan,Mohamed F, AU - Mörsel,Jörg-T, PY - 2003/2/6/pubmed PY - 2003/3/26/medline PY - 2003/2/6/entrez SP - 969 EP - 74 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 4 N2 - Whole berries, seeds, and pulp/peel of goldenberry (Physalis peruviana L.) were compared in terms of fatty acids, lipid classes, triacylglyerols, phytosterols, fat-soluble vitamins, and beta-carotene. The total lipid contents in the whole berries, seeds, and seedless parts were 2.0, 1.8, and 0.2% (on a fresh weight basis), respectively. Linoleic acid was the dominating fatty acid followed by oleic acid as the second major fatty acid. Palmitic and stearic acids were the major saturates. In pulp/peel oil, the fatty acid profile was characterized by higher amounts of saturates, monoenes, and trienes than in whole berry and seed oils. Neutral lipids comprised >95% of total lipids in whole berry oil and seed oil, while neutral lipids separated in lower level in pulp/peel oil. Triacylglycerols were the predominant neutral lipid subclass and constituted ca. 81.6, 86.6, and 65.1% of total neutral lipids in whole berry, seed, and pulp/peel oils, respectively. Nine triacylglycerol molecular species were detected, wherein three species, C54:3, C52:2, and C54:6, were presented to the extent of approximately 91% or above. The highest level of phytosterols was estimated in pulp/peel oil that contained the highest level of unsaponifiables. In both whole berry and seed oils, campesterol and beta-sitosterol were the sterol markers, whereas Delta5-avenasterol and campesterol were the main 4-desmethylsterols in pulp/peel oil. The tocopherols level was much higher in pulp/peel oil than in whole berry and seed oils. beta- and gamma-tocopherols were the major components in whole berry and seed oils, whereas gamma- and alpha-tocopherols were the main constituents in pulp/peel oil. beta-Carotene and vitamin K(1) were also measured in markedly high levels in pulp/peel oil followed by whole berry oil and seed oil, respectively. Information provided by the present work is of importance for further chemical investigation of goldenberry oil and industrial utilization of the berries as a raw material of oils and functional foods. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12568557/Oil_goldenberry__Physalis_peruviana_L___ L2 - https://doi.org/10.1021/jf020778z DB - PRIME DP - Unbound Medicine ER -