Comparison and evaluation of oil content, composition and antioxidant properties of Pistacia atlantica and Pistacia khinjuk grown as wild.

S. Hazrati, M. Govahi, M. Ebadi, F. Habibzadeh
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引用次数: 7

Abstract

The growing demands of consumers for edible seed oils containing high unsaturated fatty acid and antioxidant content have resulted in considerable efforts to investigate plants as possible sources of oils and nuts. In this research, the amount of fatty acid compositions, total flavonoid, phenol and antioxidant properties of Pistacia atlantica and Pistacia khinjuk were evaluated. The kernel oil content of P. atlantica and P. khinjuk were 24.33 ± 0.333% and 31.00 ± 0.577%, respectively. Palmitic acid, Stearic acid, Oleic acid, Linoleic acid, and Palmitoleic acid were the main components in the oil of the two Pistacia species. The results showed that unsaturated fatty acids accounted for approximately 77.65% and 74.87% of total fatty acids in P. atlantica and P. khinjuk, respectively. The two Pistacia species were rich in phenolic compounds (130.77± 3.11 and 126.91± 4.41 mg quercetin/100 g oil) and had high antioxidant properties (4.545± 0.655 and 15.733± 0.689 mg/g oil) in P. atlantica and P. khinjuk, respectively. Oil content and Oleic acid of the two species of Pistacia are shown/known to be higher than some other edible oils. This research showed that the kernel oil of the two species of Pistacia have the same value in terms of quality, taste and natural antioxidant qualities with other edible oils.
野生黄连木与野生黄连木油分、成分及抗氧化性能的比较与评价。
消费者对含有高不饱和脂肪酸和抗氧化剂含量的食用籽油的需求日益增长,这导致了对植物作为油和坚果的可能来源的研究的巨大努力。本研究对黄连木和黄连木的脂肪酸组成、总黄酮、酚含量及抗氧化性能进行了评价。大西洋和红竹的仁油含量分别为24.33±0.333%和31.00±0.577%。棕榈酸、硬脂酸、油酸、亚油酸和棕榈油酸是两种黄连木油的主要成分。结果表明,不饱和脂肪酸分别约占大西洋青霉总脂肪酸的77.65%和74.87%。两种黄合木的酚类化合物含量分别为130.77±3.11和126.91±4.41 mg/ 100 g油,抗氧化性能分别为4.545±0.655和15.733±0.689 mg/g油。两种黄连木的含油量和油酸含量均高于其他一些食用油。本研究表明,两种黄连木仁油在品质、口感和天然抗氧化性能方面与其他食用油具有相同的价值。
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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