探索摩洛哥新开发的芝麻突变品系油中的脂肪酸组成、生物活性化合物和抗氧化特性

IF 1.9 4区 农林科学 Q3 CHEMISTRY, APPLIED
Mohamed Kouighat, Ibtissame Guirrou, Abderraouf El Antari, Mohamed El Fechtali, Abdelghani Bouchyoua, Abdelghani Nabloussi
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引用次数: 0

摘要

芝麻(Sesamum indicum L.)以其高含油量和营养特性而闻名于世,是一种重要的全球性油籽作物。本研究旨在探索芝麻突变体油的脂肪酸组成、生物活性化合物和抗氧化特性,研究其在食品工业中的潜在应用。九个 M4 突变体及其亲本在两种不同的环境(Taoujdate 和 Afourare)中生长,研究它们的籽油、酚类和类黄酮含量、ω-6、ω-9 和ω-3 脂肪酸之间的平衡、碘值以及对氧化的敏感性。基因型和环境的主效应及其交互作用对所研究的大多数参数都有显著影响。突变体 "US2-1 "具有独特的脂肪酸谱,其饱和脂肪酸、ω-6/ω-9 比率和ω-3 含量最高,此外总黄酮含量高,氧化稳定性显著。"ML2-10"、"US1-2"、"US2-6 "和 "US2-7 "的油脂含量高,酚类和类黄酮含量也很高,因此非常适合氧化稳定性要求较高的烹饪和工业应用。"ML2-68"、"ML2-72"、"US06"、"US1-DL "和 "US1-3 "的含油量适中,脂肪酸组成抗氧化,可提供多种选择。这项研究凸显了培育适合特定应用的芝麻突变体的潜力,有助于提高芝麻的产油量和营养价值。本文所获得的见解为开发具有优异营养和功能特性的芝麻品种铺平了道路,从而促进了芝麻油的可持续生产和消费。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Exploring fatty acid composition, bioactive compounds, and antioxidant properties in oils of newly developed sesame mutant lines in Morocco

Sesame (Sesamum indicum L.) is renowned for its significance as a global oilseed crop, valued for its high oil content and nutritional properties. This study aimed to explore the fatty acid composition, bioactive compounds, and antioxidant attributes of sesame mutant oils, examining their potential applications in food industry. Nine M4 mutants, along with their parents, were grown in two contrasting environments (Taoujdate and Afourare) to investigate their seed oil, phenolic and flavonoid contents, the balance between omega-6, omega-9, and omega-3 fatty acids, iodine value, and susceptibility to oxidation. Genotype and environment main effects as well as their interaction had a significant effect on the majority of the parameters studied. The mutant “US2-1” stands out with a distinctive fatty acid profile, featuring the highest saturated fatty acids, ω-6/ω-9 ratio, and omega-3 content, in addition to its high total flavonoid content and remarkable oxidative stability. “ML2-10,” “US1-2,” “US2-6,” and “US2-7” exhibit high oil content, coupled with substantial levels of phenols and flavonoids, rendering them excellent candidates for culinary and industrial applications where oxidative stability is important. “ML2-68,” “ML2-72,” “US06,” “US1-DL,” and “US1-3” offer versatile options with their moderate oil content and fatty acid profiles that resist oxidation. This research highlights the potential for breeding sesame mutants tailored to specific applications, contributing to both enhanced oil production and improved nutritional value. The insights gained here pave the way for the development of sesame varieties with superior nutritional and functional attributes, thereby promoting the sustainable production and consumption of sesame oil.

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来源期刊
CiteScore
4.10
自引率
5.00%
发文量
95
审稿时长
2.4 months
期刊介绍: The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate. JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of year­to­year, environmental, and/ or cultivar variations through use of appropriate statistical analyses.
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