Journal
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
Volume 12, Issue 2, Pages 1408-1412Publisher
SPRINGER
DOI: 10.1007/s11694-018-9755-y
Keywords
Pistacia lentiscus fatty oil; Fatty acids composition; Phenolic content; DPPH test
Categories
Ask authors/readers for more resources
The current study was carried out to investigate the chemical composition of Pistacia lentiscus fruit fatty oil by HPLC-DAD and GC analysis. The quantification of phenolic content and DPPH radical scavenging capacity of this oil were furthermore evaluated. The results showed that the oil has the highest phenolic content (810 mg GAE/kg oil). The capacity to scavenge DPPH radical was admissible (EC50 = 20.619 +/- 0.312 mg/mL), compared to the butylated hydroxyanisole (BHA) (0.012 +/- 0.0001 mg/mL). The main fatty acids where oleic, palmitic, linoleic, palmitoleic and stearic acids which have specific carbon number and their values in percentage are C18:1 n-9 (50.02 +/- 0.55%), C16:0 (24.83 +/- 1.25%), C18:2 n-6 (17.24 +/- 0.10%), C16:1 n-7(1.55 +/- 0.09%) and C18:0 (1.08 +/- 0.02%), respectively. The analyses showed concentrations of approximately 26% of saturated fatty acids, 52% of monounsaturated and 18% of polyunsaturated.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available