Fatty acid composition, phytochemicals and antioxidant potential of Capparis spinosa sedes

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2022-01-13 DOI:10.3989/gya.0890201

A. Bodaghzadeh, K. Alirezalu, S. Amini, A. Alirezalu, R. Domínguez, J. Lorenzo

引用次数: 1

Abstract

The present study evaluates the contents in bioactive compounds, antioxidant activity, oil content and fatty acid composition of Capparis spinosa seeds. Samples were collected from 5 different habitats (AH: Ahar; KU: Kurdistan; U1, U2 and U3: Urmia) in Iran. The oil content in the seeds ranged from 16 to 27%. The predominant fatty acid was linoleic acid (45-50%) followed by oleic acid (30-39%), palmitic acid (2-8%) and stearic acid (2-3%). Total phenolic content (TPC) varied from 16.3 to 24.2 mg GAE/ g DW; total flavonoid content (TFC) ranged from 1.48 to 3.05 mg QE/g DW; and the antioxidant activity (DPPH assay) of the seeds was between 35 and 63%. The compounds obtained from different genotypes of C. spinosa seeds had different compositions, great antioxidant capacity and unsaturated fatty acids, and therefore could be a prospective source of natural bioactive molecules for the food and health industry.

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刺山柑的脂肪酸组成、植物化学物质及抗氧化潜力

本研究对刺山柑种子的生物活性成分、抗氧化活性、含油量和脂肪酸组成进行了评价。从伊朗的5个不同栖息地（AH：Ahar；KU：库尔德斯坦；U1、U2和U3：Urmia）采集样本。种子中的含油量在16%到27%之间。主要的脂肪酸是亚油酸（45-50%），其次是油酸（30-39%）、棕榈酸（2-8%）和硬脂酸（2-3%）。总酚含量（TPC）在16.3至24.2mg GAE/g DW之间变化；总黄酮含量（TFC）范围为1.48至3.05mg QE/g DW；种子的抗氧化活性（DPPH测定）在35%和63%之间。从不同基因型C。刺五加种子具有不同的成分、强大的抗氧化能力和不饱和脂肪酸，因此可能成为食品和保健行业天然生物活性分子的潜在来源。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality