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

Antioxidants
Bertrand Matthäus, Mehmet Musazcan Özcan

Abstract

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.

References

Jan 1, 1993·Toxicology and Industrial Health·A M Papas
Sep 27, 2000·Proceedings of the National Academy of Sciences of the United States of America·Q JiangB N Ames

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Citations

Dec 5, 2019·Brazilian Journal of Biology = Revista Brasleira De Biologia·J NiyukuriA Hafidi
Dec 5, 2019·Metabolomics : Official Journal of the Metabolomic Society·Felicitas S BorettiNadja S Sieber-Ruckstuhl
Nov 17, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Marina FidelisDaniel Granato
Jun 22, 2019·Scientific Reports·Adhimoolam Bakthavachalam KousaalyaSrikanth Pilla
Sep 12, 2020·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·M Al-Bachir, Y Koudsi
Aug 14, 2021·Critical Reviews in Food Science and Nutrition·Tahreem RiazMuhammad Bilal

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