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Changes in Fatty Acid, Tocopherol and Sterol Contents of Oils Extracted from Several Vegetable Seeds.
J Oleo Sci. 2021 Nov 03; 70(11):1607-1614.JO

Abstract

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.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Matthäus B
Max Rubner-Institut (MRI), Bundesforschungsinstitut für Ernährung und Lebensmittel Institut für Sicherheit und Qualitätbei Getreide.
Babiker EE
Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University.
Özcan MM
Department of Food Engineering, Faculty of Agriculture, Selcuk University.
Al-Juhaimi FY
Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University.
Ahmed IAM
Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University.
Ghafoor K
Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University.

MeSH

Fatty AcidsLinoleic AcidOleic AcidPalmitic AcidPhytochemicalsPhytosterolsPlant OilsSeedsTocopherolsVegetables

Pub Type(s)

Journal Article

Language

eng

PubMed ID

34645752

Citation

Matthäus, Bertrand, et al. "Changes in Fatty Acid, Tocopherol and Sterol Contents of Oils Extracted From Several Vegetable Seeds." Journal of Oleo Science, vol. 70, no. 11, 2021, pp. 1607-1614.
Matthäus B, Babiker EE, Özcan MM, et al. Changes in Fatty Acid, Tocopherol and Sterol Contents of Oils Extracted from Several Vegetable Seeds. J Oleo Sci. 2021;70(11):1607-1614.
Matthäus, B., Babiker, E. E., Özcan, M. M., Al-Juhaimi, F. Y., Ahmed, I. A. M., & Ghafoor, K. (2021). Changes in Fatty Acid, Tocopherol and Sterol Contents of Oils Extracted from Several Vegetable Seeds. Journal of Oleo Science, 70(11), 1607-1614. https://doi.org/10.5650/jos.ess21225
Matthäus B, et al. Changes in Fatty Acid, Tocopherol and Sterol Contents of Oils Extracted From Several Vegetable Seeds. J Oleo Sci. 2021 Nov 3;70(11):1607-1614. PubMed PMID: 34645752.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Changes in Fatty Acid, Tocopherol and Sterol Contents of Oils Extracted from Several Vegetable Seeds. AU - Matthäus,Bertrand, AU - Babiker,Elfadil E, AU - Özcan,Mehmet Musa, AU - Al-Juhaimi,Fahad Y, AU - Ahmed,Isam A Mohamed, AU - Ghafoor,Kashif, Y1 - 2021/10/12/ PY - 2021/10/15/pubmed PY - 2022/1/20/medline PY - 2021/10/14/entrez KW - fatty acid KW - gas chromatography KW - oil KW - sterol KW - tocopherol KW - vegetable seed SP - 1607 EP - 1614 JF - Journal of oleo science JO - J Oleo Sci VL - 70 IS - 11 N2 - 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. SN - 1347-3352 UR - https://www.unboundmedicine.com/medline/citation/34645752/Changes_in_Fatty_Acid_Tocopherol_and_Sterol_Contents_of_Oils_Extracted_from_Several_Vegetable_Seeds_ DB - PRIME DP - Unbound Medicine ER -