Comparison and analysis characteristics of flax, perilla and basil seed oils cultivated in Iran
| Autor: | Gh. Rajabzadeh, A. Zamani Ghaleshahi, Hamid Ezzatpanah, Mehrdad Ghavami |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
chemistry.chemical_classification
0303 health sciences 030309 nutrition & dietetics Perilla seed oil Fatty acid food and beverages TRILINOLENIN 04 agricultural and veterinary sciences Perilla 040401 food science 03 medical and health sciences 0404 agricultural biotechnology chemistry Lipid content Composition (visual arts) Original Article Food science Quality characteristics Food Science |
| Zdroj: | J Food Sci Technol |
| Popis: | The oil yield, fatty acid (FA) composition, physicochemical, quality characteristics and thermal properties were studied in flax, perilla, and basil seed oils cultivated in Iran. Also the similarities and differences among these seed oils were investigated using principal component analysis (PCA). The results indicated that perilla seed oil contained the highest lipid content followed by flax and basil seed oils. The n-6/n-3 FA ratios of these oils had a range of 0.190–0.320, which was notably lower than those of most vegetable oils. Trilinolenin as the predominant triacylglycerol in the studied flax, perilla, and basil seed oils was found at 21.3, 32.0, and 27.5%, respectively. The bioactive compounds, namely tocols, phytosterols, and total phenolics, present in basil and perilla oils were higher than those of flax seed oil. The results of differential scanning calorimeter indicated that the thermal properties of these seed oils were varied, with lower melting and crystallization peak temperature for perilla and basil seed oils. The results of PCA showed that these seed oils could be distinguished using some components however, C14:0, C16:0, C18:3, UFA and ECN 42 could not be used to discriminate among these seed oils. The results were suggestive of the proper nutritional qualities of the studied oils and their possibly being the potential sources of FAs for enriching the diets with α-linolenic acid and other functional compounds. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-019-04158-x) contains supplementary material, which is available to authorized users. |
| Databáze: | OpenAIRE |
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