Quantification of Fatty Acid, Tocopherol and Sterol Contents in Capparis spp. Seed Oils
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ORIGINAL ARTICLE / ORIGINALBEITRAG
Quantification of Fatty Acid, Tocopherol and Sterol Contents in Capparis spp. Seed Oils Bertrand Matthäus1 · Tatiana Zhukovets2,3 · Mehmet Musa Özcan4 Received: 9 January 2019 / Accepted: 12 November 2020 © Springer-Verlag GmbH Deutschland, ein Teil von Springer Nature 2020
Abstract The oil yields of caperberry seeds vary from 29.20% (C. spinosa var. herbaceae) to 35.02% (C. spinosa var. inermis). The proportion of linoleic acid in the seed oil of C. ovata var. palastina was higher (43.8%) than that in the seed oil of other capers. Oleic acid contents of caper seed oil varied between 18.5% (C. spinosa var. herbaceae) and 20.9% (C. spinosa var. aegyptia). The major tocopherol was γ-tocopherol in all the varieties of caper seed oil, which was higher in C. spinosa var. inermis (161.3 mg/100 g) than in C. spinosa var. herbaceae (85.8 mg/Kg) (p < 0.05). The major sterol was beta-stosterin in all the varieties of caperberry seed oils, and were found between 3241.4 mg/kg (C. spinosa var. inermis) and 5298.1 mg/kg (C. spinosa var. herbaceae), but there was significant difference (p < 0.05). The contents of stigmasterin in seed oil changed between 675.7 mg/kg (C. spinosa var. inermis) and 749.0 mg/kg (C. spinosa var. herbacea).
Keywords
Capparis spp · Seed oil · Fatty acid · Tocopherol · Sterol
Quantifizierung von Fettsäuren-, Tocopherol- und Steringehalten in Samenölen von Capparis spp. Schlüsselwörter
Capparis spp · Saamenöl · Fettsäure · Tocopherol · Sterin
Introduction Caper is a plant with medicinal and aromatic properties, and grows naturally in many different regions of the world (Rodrigo et al. 1992; Özcan 1996). The caper plant, which is called bubu, gebre, gabar, gevil, kapari, keper, kebere, tur¸suotu and Sebellah ¸ in differetnt parts of Turkey, is an economically valuable plant. In various regions of the world different organs of caper species have been profitable for Mehmet Musa Özcan
[email protected] 1
Institut für Sicherheit und Qualität bei Getreide, Max Rubner-Institut (MRI) Bundesforschungsinstitut für Ernährung und Lebensmittel, Schützenberg 12, 32756 Detmold, Germany
2
Belarusian Medical Academy of Postgraduate Education, 3, P. Brovki str., 220013 Minsk, Belarus
3
Belarusian State University, ISEI BSU, 23/1, Dolgobrodskaya str, 220070 Minsk, Belarus
4
Department of Food Engineering, Faculty of Agriculture, University of Selçuk, 42031 Konya, Turkey
several purposes since ancient times. Young shoots, flower buds, and fruit are used for human nutrition (Tlili et al. 2010). Recently, a high part of industrial plant seed oils in Turkey diet has been observed. The vegetable oils are dietary sources of unsaturated fatty acids and vitamin E. The fatty acid composition and an unsaponifiable substances content in oilseeds depend on the plant species, degree of ripening seeds and the climatic conditions (Rafalowski et al. 2008). Sterols are an important class of organic molecules. They are probably the most important class of the minor components and compris
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