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

Antioxidants

Bertrand Matthäus¹  Mehmet Musa Özcan² 

[1] Max Rubner-Institut, Federal Research Institute for Nutrition and Food, Schützenberg 12, 32756 Detmold, Germany; E-Mail:;Department of Food Engineering, Faculty of Agriculture, University of Selcuk, 42079 Konya, Turkey

关键词: fruit seed;    oil content;    fatty acids;    vitamin-E-active compounds;    by-products;    oil characterisation;   

DOI  :  10.3390/antiox4010124

来源: mdpi

【 摘 要 】

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.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.