期刊
JOURNAL OF OLEO SCIENCE
卷 68, 期 7, 页码 625-635出版社
JAPAN OIL CHEMISTS SOC
DOI: 10.5650/jos.ess19005
关键词
seed oil; sn-2 fatty acid; nutrient composition; antioxidant capacity
资金
- Ministry of Science and Technology of the People's Republic of China [2016YFD0401404]
- Project program of Key Laboratory of Food Nutrition and Safety, Ministry of Education, China [2018008]
- Innovation Fund of Tianjin University of Science and Technology for Young Teachers [2017LG01]
The seed of five fruits and vegetables, which are often eaten by Chinese people, were selected as research objects to study the physicochemical properties, nutritional ingredients and antioxidant capacity of their seed oils. The fatty acid results indicated that the oleic acid was the main unsaturated fatty acid in almond oil and celery seed oil (content of 64.10% and 62.96%, respectively), and the wax gourd seed oil, watermelon seed oil and pumpkin seed oil were linoleic acid as the main unsaturated fatty acid (content of 72.45%, 76.77% and 47.35%, respectively). Unsaturated fatty acids are mainly located at the sn-2 position of the triacylglycerol (TAG), whereas saturated fatty acids are mainly located at the sn-1, 3 positions for the five seed oils. The pumpkin seed oil had certain advantages in terms of phytosterols and squalene (3716 and 2732 mg/kg, respectively). The high content of poly phenol for celery seed oil exhibits higher medicinal value. Poh phenols, and brassicasterols were have significant correlation with antioxidant capacity (p < 0.05, r = 0.890-0.998). The significant differences in nutrient composition between these fruits and vegetables seed oils indicate their unique value as food.
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