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Characterization of seed oils from fresh Bokbunja (Rubus coreanus Miq.) and wine processing waste.
Bioresour Technol. 2008 May; 99(8):2852-6.BT

Abstract

The physicochemical characteristics, fatty acid (FA) profile, and triacylglyceride (TAG) composition of seed oils from fresh Bokbunja (Rubus coreanus Miq.) fruits and traditional Bokbunja wine processing waste were determined in this study. Oil contents of the fresh seeds and the seeds from wine processing waste were similar, accounting for about 18% of dry weight. The free fatty acid (FFA) content between the two seed oils was significantly different (0.50% for fresh seed oil and 73.14% for wine seed oil). Iodine, conjugated diene, saponification values, and unsaponifiable matter were very similar in the oil samples, but the specific extinction coefficients at 232 and 270 nm of wine seed oil were higher than those of fresh seed oil. Linoleic (C18:2, 50.45-53.18%, L) and linolenic (C18:3, 29.36-33.25%, Ln) acids were the dominant FAs in the two seed oils, whereas oleic (C18:1, 7.32-8.04%, O), palmitic (C16:0, 1.55-1.65%, P), and stearic (C18:0, 0.65-0.68%, S) acids were the minor FAs. LLL, OLL, LLLn, OOL, LLnLn, and OOO were the abundant TAGs, representing >90% of the oils.

Authors+Show Affiliations

Department of Advanced Organic Materials Engineering, Chonbuk National University, Jeonju, Jeonbuk 561-756, Republic of Korea.No affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17656085

Citation

Ku, C S., and S P. Mun. "Characterization of Seed Oils From Fresh Bokbunja (Rubus Coreanus Miq.) and Wine Processing Waste." Bioresource Technology, vol. 99, no. 8, 2008, pp. 2852-6.
Ku CS, Mun SP. Characterization of seed oils from fresh Bokbunja (Rubus coreanus Miq.) and wine processing waste. Bioresour Technol. 2008;99(8):2852-6.
Ku, C. S., & Mun, S. P. (2008). Characterization of seed oils from fresh Bokbunja (Rubus coreanus Miq.) and wine processing waste. Bioresource Technology, 99(8), 2852-6.
Ku CS, Mun SP. Characterization of Seed Oils From Fresh Bokbunja (Rubus Coreanus Miq.) and Wine Processing Waste. Bioresour Technol. 2008;99(8):2852-6. PubMed PMID: 17656085.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of seed oils from fresh Bokbunja (Rubus coreanus Miq.) and wine processing waste. AU - Ku,C S, AU - Mun,S P, Y1 - 2007/07/25/ PY - 2007/01/04/received PY - 2007/06/12/revised PY - 2007/06/12/accepted PY - 2007/7/28/pubmed PY - 2008/6/20/medline PY - 2007/7/28/entrez SP - 2852 EP - 6 JF - Bioresource technology JO - Bioresour Technol VL - 99 IS - 8 N2 - The physicochemical characteristics, fatty acid (FA) profile, and triacylglyceride (TAG) composition of seed oils from fresh Bokbunja (Rubus coreanus Miq.) fruits and traditional Bokbunja wine processing waste were determined in this study. Oil contents of the fresh seeds and the seeds from wine processing waste were similar, accounting for about 18% of dry weight. The free fatty acid (FFA) content between the two seed oils was significantly different (0.50% for fresh seed oil and 73.14% for wine seed oil). Iodine, conjugated diene, saponification values, and unsaponifiable matter were very similar in the oil samples, but the specific extinction coefficients at 232 and 270 nm of wine seed oil were higher than those of fresh seed oil. Linoleic (C18:2, 50.45-53.18%, L) and linolenic (C18:3, 29.36-33.25%, Ln) acids were the dominant FAs in the two seed oils, whereas oleic (C18:1, 7.32-8.04%, O), palmitic (C16:0, 1.55-1.65%, P), and stearic (C18:0, 0.65-0.68%, S) acids were the minor FAs. LLL, OLL, LLLn, OOL, LLnLn, and OOO were the abundant TAGs, representing >90% of the oils. SN - 0960-8524 UR - https://www.unboundmedicine.com/medline/citation/17656085/Characterization_of_seed_oils_from_fresh_Bokbunja__Rubus_coreanus_Miq___and_wine_processing_waste_ DB - PRIME DP - Unbound Medicine ER -
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