Oil Content, Fatty Acid Composition and Distributions of Vitamin-E-Active Compounds of Some Fruit Seed Oils

Oil content, fatty acid composition and the distribution of vitamin-E-active compounds of selected Turkish seeds that are typically by-products of the food processing industries (linseed, apricot, pear, fennel, peanut, apple, cotton, quince and chufa), were determined. The oil content of the samples...

Full description

Saved in:
Bibliographic Details
Published in:Antioxidants 2015-01, Vol.4 (1), p.124-133
Main Authors: Matthäus, Bertrand, Musazcan Özcan, Mehmet
Format: Article
Language:English
Subjects:
by-products
fatty acids
fruit seed
oil characterisation
oil content
vitamin-E-active compounds
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Oil content, fatty acid composition and the distribution of vitamin-E-active compounds of selected Turkish seeds that are typically by-products of the food processing industries (linseed, apricot, pear, fennel, peanut, apple, cotton, quince and chufa), were determined. The oil content of the samples ranged from 16.9 to 53.4 g/100 g. The dominating fatty acids were oleic acid (apricot seed oil, peanut oil, and chufa seed oil) in the range of 52.5 to 68.4 g/100 g and linoleic acid (pear seed oil, apple seed oil, cottonseed oil and quince seed oil) with 48.1 to 56.3 g/100 g, while in linseed oil mainly α-linolenic acid (53.2 g/100 g) and in fennel seed oil mainly 18:1 fatty acids (80.5 g/100 g) with petroselinic acid predominating. The total content of vitamin-E-active compounds ranged from 20.1 (fennel seed oil) to 96 mg/100 g (apple seed oil). The predominant isomers were established as α- and γ-tocopherol.
ISSN:2076-3921
2076-3921
DOI:10.3390/antiox4010124