Changes in Fatty Acid, Tocopherol and Sterol Contents of Oils Extracted from Several Vegetable Seeds

• Published in: Journal of Oleo Science 2021, Vol.70(11), pp.1607-1614
• Main Authors: Matthäus, Bertrand, Babiker, Elfadil E., Özcan, Mehmet Musa, Al-Juhaimi, Fahad Y., Ahmed, Isam A. Mohamed, Ghafoor, Kashif
• Format: Article
• Language: English
• Subjects: Brassica; Carrots; fatty acid; Fatty acids; gas chromatography; Linolenic acid; oil; Oleic acid; Onions; Palmitic acid; Radishes; Seeds; sterol; Sterols; Tocopherol; Turnips; vegetable seed; Vegetables
• ISSN: 1345-8957; 1347-3352
• DOI: 10.5650/jos.ess21225

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.