共查询到20条相似文献，搜索用时 46 毫秒
1.
Kenaf (Hibiscus cannabinus L.) is a fibre plant native to east-central Africa. The potential for using kenaf seeds as a source of edible oil is often overlooked when considering kenaf as a fibre and feed crop. The aim of this research was to study and compare the fatty acid composition and oil content of eight commercial kenaf varieties from various countries. Linoleic, oleic, and palmitic acid were the predominant fatty acids in all cultivars. Percentages of fatty acids varied greatly among different kenaf varieties. Gregg had the highest percentage of linoleic acid whilst El Salvador had the lowest. El Salvador had the highest percentage of oleic acid and Endora had the highest percentage of palmitic acid. Stearic acid and palmitic acid were positively correlated, as well as stearic and linoleic acid. Increasing stearic and linolenic acid and reducing palmitic acid at the same time therefore might be difficult through conventional breeding. The oil content was 19.84% on average and there was not much difference between the varieties. The relatively high oil content and the unique fatty acid composition, suggested that kenaf seed could be used as a source of edible oil. Kenaf oil can be considered nutritionally healthy because of the relatively high amount of monounsaturated and polyunsaturated fatty acids. 相似文献
2.
采用化学滴定及气相色谱等手段,对产自云南普洱的5个大叶种茶树籽油及8个常见食用植物油的特征指标（折光指数、相对密度、碘值、皂化值）和脂肪酸组成进行了对比研究。结果表明,5个大叶种茶树籽油折光指数为1.462 9~1.463 4;相对密度为0.914 8~0.916 7;碘值为859~903 g·kg-1;皂化值为189.0~193.2 g·kg-1;棕榈酸含量为14.29%~15.75%;油酸含量为57.83%~61.41%;亚油酸含量为18.81%~23.11%;饱和脂肪酸含量为17.6%~19.8%;不饱和脂肪酸含量为80.2%~82.4%。大叶种茶树籽油的脂肪酸组成与油茶籽油、橄榄油较为接近,饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸的比例接近1∶3∶1,脂肪酸的组成比例较为均衡,极具研发及推广价值。 相似文献
3.
Ebong P.E. Owu D.U. Isong E.U. 《Plant foods for human nutrition (Dordrecht, Netherlands)》1999,53(3):209-222
In recent times there has been a growing research interest in palm oil, one of the major edible plant oils in the tropical countries, because of the link between dietary fats and coronary heart disease. Obtained from a tropical plant, Elaesis guineensis, it has a polyunsaturated fatty acid/saturated fatty acid ratio close to unity and a high amount of antioxidant vitamin A precursors and vitamin E. Palm oil is consumed in the fresh state and/or at various levels of oxidation. Feeding experiments in various animal species and humans have highlighted the beneficial role of fresh palm oil to health. These benefits include reduction in the risk of arterial thrombosis and atherosclerosis, inhibition of cholesterol biosynthesis and platelet aggregation, and reduction in blood pressure. However, a considerable amount of the commonly used palm oil is in the oxidized state which possesses potential dangers to the physiological and biochemical functions of the body. Oxidation is as a result of processing the oil for various culinary purposes. Studies have revealed that relative to fresh palm oil, oxidized palm oil induces an adverse plasma lipid profile, free fatty acids, phospholipids and cerebrosides. Additionally, oxidized palm oil induces reproductive toxicity and organotoxicity particularly of the kidneys, lungs, liver and heart. Available evidence suggests that at least part of the oxidized oil impact on health reflects generation of toxicants due to oxidation. The reduction of the dietary level of oxidized oil and/or the level of oxidation may reduce the health risk associated with consumption of oxidized fats. 相似文献
4.
《Journal of Crop Improvement》2013,27(1-2):345-369
Abstract Oil quality in vegetable oils is determined by both nutritional and functional aspects, which are, in turn, primarily determined by the fatty acid profile (i.e., fatty acid composition) of the oil. The naturally occurring fatty acid composition of Brassica oils has been extensively modified using conventional plant breeding and biotechnology-based techniques to create unique and improved quality vegetable oils. New Brassica cultivars displaying a wide range of edible oil qualities have been developed, and commercialized in recent years. Improved Brassica cultivars which produce an industrial oil have also been developed and commercialized in the last two decades. World vegetable oil markets are highly competitive, so the steady improvement in oil quality of the Brassica oilseeds is essential to maintain or increase market share, and/or to create new niche markets. The main challenges facing Brassica oilseed breeders are (1) to determine the desirable fatty acid profiles of the oil for each end-use market application to create improved oils and (2) to quickly develop improved Brassica cultivars which can produce the new fatty acid profile oils at competitive prices. 相似文献
5.
J. A. Robertson W. H. Morrison D. Burdick Roy Shaw 《American Journal of Potato Research》1972,49(11):444-450
A partially hydrogenated sunflower oil was compared with a cottonseed-corn oil mixture for frying potato chips. Chips fried in each oil were organoleptically evaluated at two-week intervals during 10 weeks of storage at room temperature. Statistical evaluation of the hedonic ratings of the chips indicated no significant difference in flavor between the chips fried in sunflower oil and those fried in cottonseed-corn oil. Paired comparison testing of chips stored for 2 and 10 weeks indicated no preference for chips fried in the cottonseed-corn oil mixture over those fried in the hydrogenated sunflower oil. The oil content of the chips fried in both oils ranged from 37.6 to 42.9% suggesting an excessive absorption of oil by the chips. The peroxide values of the oils extracted from the potato chips indicate a trend toward greater autoxidation of the cottonseed-corn oil mixture compared to the sunflower oil. During storage, changes in the fatty acid composition of oils extracted from potato chips were minor. Chemical evaluation of oil samples taken during frying runs showed that both oils were of good quality after 23 hours of frying chips. 相似文献
6.
The fatty acid composition, Acid Value, and the content and composition of tocopherols, tocotrienols, carotenoids, phytosterols, and steryl ferulates were determined in corn germ oil and four post-fermentation corn oils from the ethanol dry grind process. The oxidative stability index at 110 °C was determined for the five oils, and four oils were compared for their stability during storage at 40 °C as determined by peroxide value and hexanal content. The fatty acid composition of all five oils was typical for corn oil. The Acid Value (and percentage of free fatty acids) was highest (28.3 mg KOH/g oil) in corn oil extracted centrifugally from a conventional dry grind ethanol processing facility and for oil extracted, using hexane, from distillers dried grains with solubles (DDGS) from a raw starch ethanol processing facility (20.8 mg KOH/g oil). Acid Value was lowest in two oils extracted centrifugally from thin stillage in a raw starch ethanol facility (5.7 and 6.9 mg KOH/g oil). Tocopherols were highest in corn germ oil (∼1400 μg/g), but tocotrienols, phytosterols, steryl ferulates, and carotenoids were higher in all of the post-fermentation corn oils. Hexane extracted oil from DDGS was the most oxidatively stable as evaluated by OSI and storage test at 40 °C, followed by centrifugally extracted thin stillage oil from the raw starch ethanol process, and centrifugally extracted thin stillage oil from the conventional dry grind ethanol process. Corn germ oil was the least oxidatively stable. When stored at room temperature, the peroxide value of centrifugally extracted thin stillage oil from the raw starch ethanol process did not significantly increase until after six weeks of storage, and was less than 2.0 mequiv. peroxide/kg oil after three months of storage. These results indicate that post-fermentation corn oils have higher content of valuable functional lipids than corn germ oil. Some of these functional lipids have antioxidant activity which increases the oxidative stability of the post-fermentation oils. 相似文献
7.
O. O. Aiyelaagbe E. O. Ajaiyeoba O. Ekundayo 《Plant foods for human nutrition (Dordrecht, Netherlands)》1996,49(3):229-233
The seed oils ofParkia biglobosa andParkia bicolor (Mimosaceae) have been analysed for their possible edible utility and to provide some physical data on both oils. The fatty acid composition of the oils was identified. Six major fatty acids were identified in the oil ofP. bicolor while five were identified in that ofP. biglobosa by Gas Chromatography (GC) and Gas Chromatography — Mass Spectroscopy (GC — MS). The two oils contained five similar fatty acids in almost the same ratios. Arachidic acid was the most abundant fatty acids (greater than forty per cent) in both oils. Other fatty acids in the oils were behenic, stearic, palmitic and linoleic acids. The sixth fatty acid inP. bicolor was an odd number of carbon atom and un unsaturated fatty acid (C20H37COOH) named bicolargic acid. The oils were also found to be non toxic. 相似文献
8.
《中国油料作物学报(英文)》2023,8(1):1-6
As important supplementary to major edible oils, comparative chemical advantages of minor edible oils decide their development and usage. In this study, chemical composition of 13 kinds of specific edible vegetable oils were investigated. The comparative advantages of chemical compositions of these edible oils were obtained as follows: (1) camellia, tiger nut and almond oil were rich in oleic acid, the contents of which accounted for 79.43%, 69.16% and 66.26%, respectively; (2) safflower oil contained the highest content of linoleic acid (76.69%), followed by grape seed (66.85%) and walnut oil (57.30%); (3) perilla seed, siritch, peony seed and herbaceous peony seed oil were rich in α-linolenic acid (59.61%, 43.74%, 40.83% and 30.84%, respectively); (4) the total phytosterol contents of these oils ranged from 91.46 mg/100 g (camellia oil) to 506.46 mg/100 g (siritch oil); and (5) The best source of tocopherols was sacha inchi oil (122.74 mg/100 g), followed by perilla seed oil (55.89 mg/100 g), peony seed oil (53.73 mg/100 g) and herbaceous peony seed oil (47.17 mg/100 g). The comparative advantages of these specific edible oils indicated that they possess the high potential nutritional values and health care functions. 相似文献
9.
Lalas S Gortzi O Tsaknis J 《Plant foods for human nutrition (Dordrecht, Netherlands)》2006,61(2):99-108
The frying performance of Moringa stenopetala seed oil (extracted with cold press or n-hexane) was studied especially as regards repeated frying operations. The oils were used for intermittent frying of potato slices and cod filets at a temperature of 175 degrees C for 5 consecutive days (5 fryings per day). The chemical changes occurring in oils were evaluated. Free fatty acid content, polar compounds, colour and viscosity of the oils all increased, whereas the iodine value, smoke point, polyunsaturated fatty acid content, induction period and tocopherol content decreased. The effect of the oil on the organoleptic quality of these fried foods and the theoretical number of frying operations possible before having to discard the oil was also determined. The analytical and sensory data showed that the lowest deterioration occurred in cold press produced oil. 相似文献
10.
K. L. Ahuja Hari Singh R. K. Raheja K. S. Labana 《Plant foods for human nutrition (Dordrecht, Netherlands)》1987,37(1):33-40
Seeds of thirteen genotypes of cauliflower, four of turnip and seven of radish were analysed for oil content and fatty acid composition. Turnip and radish had higher oil content as compared to cauliflower. Oleic, linoleic + eicosenoic and erucic acids were the major fatty acids in the oils of these seeds. Levels of erucic acid were in the order of radish < turnip < cauliflower. Compared to cauliflower and turnip seeds, radish seeds contained higher amounts of palmitic, oleic, and linolenic + eicosenoic acids and lower amounts of linoleic and erucic acids. 相似文献
11.
《中国油料作物学报(英文)》2020,5(4):161-165
To ensure authenticity of sesame oil, an authentication technology was proposed using ion mobility spectrometry (IMS) and chemometrics. One-class classification (OCC) methods including one-class partial least squares (OCPLS) and one-class support vector machine (OCSVM) were employed to build authentication models for sesame oil. Subsequently, an independent test set was used to validate the constructed models. Validation set of 45 adulterated oils indicated that prediction correction rate of OCPLS model reached 95.6% (43 out of 45). Moreover, the complete set of sesame oils adulterated by sesame oil essence could be identified as counterfeit. Compared with previous studies, OCPLS model could work to identify untargeted adulteration. In conclusion, OCC method could effectively detect adulterated sesame oils containing as little as 10% other vegetable oils. This study provided a rapid screening method for adulterated sesame oil in market surveillance and a reference for developing authentication methods of other edible oils. 相似文献
12.
李哲斌 《中国油料作物学报》2022,44(6):1166
香榧仁油富含不饱和脂肪酸和生育酚、角鲨烯、β-谷甾醇等多种活性物质，并具有抗氧化、降血脂、抗动脉粥样硬化、抗寄生虫等多种生物活性，是一种具有较高营养价值的木本食用油。本文从香榧仁油的营养组成、理化性质和生物活性等方面，对近年来国内外有关香榧仁油的研究报道进行了全面综述，旨在为香榧仁油的进一步研究开发与综合利用提供理论参考，并对未来的研究重点进行展望。 相似文献
13.
Moufida Saidani Tounsi Wissem Aidi WannesInes Ouerghemmi Kamel MsaadaAbderrazak Smaoui Brahim Marzouk 《Industrial Crops and Products》2011,33(3):617-623
The essential oil and fatty acid composition of two provenances of Ruta chalepensis from four organs (leaves, flowers, stems and fruits) was determined. The effect of the plant part on total fatty acid contents, essential oil yields, fatty acid and volatile constituents was significant.Fatty acid profiles varied significantly among the studied provenances and organs. Linolenic acid had the highest amount in leaves of the two provenances. From R. chalepensis, in all organs, the main fatty acids were palmitic (13.10-25.31%), followed by palmitoleic (0-15.72%), stearic (1.03-6.85%), oleic (1.90-24.04%), arachidic (0.11-4.03%), eicosatetraenoic (0.10-5.60%) and behenic (0.47-6.09%) acids. Saturated fatty acids had the highest amounts in growing wild R. chalepensis flowers, and cultivated R. chalepensis stems were characterized by the predominance of polyunsaturated fatty acids. Oil composition of all studied organs has a healthy and nutritionally value. Essential oil yields varied from 0.39% to 2.46% and showed a remarkable variation with plant organs. Thirty-six volatile compounds were identified in different analyzed essential oils; 2-undecanone, 2-nonanol and 2-dodecanone had the highest percentages. 相似文献
14.
15.
油料作物是人们日常生活中必不可少的食用油及营养来源之一。随着人们对食用油品质要求的提高，品质性状成为近年来油料作物品种选育的重要育种目标之一。品质性状是一种复杂的数量性状，所以传统育种选育效率低，周期长。然而，基于连锁不平衡原理的全基因组关联分析为挖掘多基因控制的数量性状候选基因提供了新的途径。目前由于其定位精度高、广度大、周期短等优点已经在许多作物上得到了应用。本文对全基因组关联分析在揭示大豆、油菜、花生、芝麻、胡麻、向日葵等几种重要油料作物的含油率、脂肪酸、蛋白质含量等品质相关性状中的研究进行了总结，并对目前研究存在的不足进行了剖析，最后对未来发展趋势进行了展望，旨在为今后利用GWAS解析各种油料作物品质相关性状的遗传基础及选育高品质油料作物材料提供理论依据和参考。 相似文献
16.
Mark E. Ukhun Grace M. Uwatse 《Plant foods for human nutrition (Dordrecht, Netherlands)》1988,38(4):309-318
Four Nigerian rubber seed products (whole and shelled rubber seed flours and oils) were subjected to various chemical analyses to provide a basis for their nutritional evaluation. The shelled rubber seed oil was stored for 4 weeks under different temperatures, light and dark conditions and at water activities of 0.33 and 0.95, to assess changes in some of its indices of nutritional quality. From the results of these studies, it would appear that the rubber seed product can meet, to varying degrees, the recommended daily requirements for various nutrients such as protein, fat and mineral elements. The shelled rubber seed oil also promises to be a valuable edible oil with a very low saturated/unsaturated fatty acid ratio and which is rich in the essential fatty acid, linoleic acid. Generally, dark storage, non-extreme temperature, and a water activity of 0.33 proved to be relatively effective in maintaining the nutritive aspects of the shelled rubber seed oil. 相似文献
17.
不同产地的紫苏籽油活性成分检测与主成分分析 总被引：1，自引：0，他引：1
为评价油品质与营养功能,有效开发不同产地的紫苏籽油,收集19个产地的紫苏籽,分析了油的理化性质,脂肪酸、维生素E、植物甾醇等活性成分的组成及含量。结果发现：紫苏籽油主要含有棕榈酸、硬脂酸、油酸、亚油酸、亚麻酸五种脂肪酸,亚麻酸含量58.8%～70.9%,不饱和脂肪酸含量91.1%～93.8%;紫苏籽油含有△-5燕麦甾醇、菜籽甾醇、β-谷甾醇及环阿廷醇,总甾醇含量67.0mg/100g～94.4mg/100g;紫苏籽油含有α-生育酚、β-生育酚、γ-生育酚,γ-生育酚占总生育酚含量95%左右,总的生育酚含量为63.4mg/100g～99.4mg/100g。通过主成分分析及主成分中各性状载荷分析发现,α-亚麻酸、γ-生育酚、菜籽甾醇是紫苏籽油的特征活性成分,对不同产地的紫苏籽油差异影响较大。对紫苏籽油的12个脂溶性活性成分进行分层聚类热图分析,可将19个产地的紫苏籽油分成6大类。 相似文献
18.
微波预处理油菜籽可显著提高压榨出油率,但压榨后的饼粕中仍残留油脂,可采用浸出法提取饼中残油。为比较压榨油和浸出油的主要理化品质,在2 450MHz、800W的微波条件下,分别对油菜籽预处理0～7min,冷却至室温后压榨制油,继而对饼粕中残油用正己烷萃取。结果表明,微波处理时间、压榨和浸出的制油方式对菜籽油酸价、过氧化值、p-茴香胺值、水分含量均有显著影响（P<0.05）。压榨油和浸出油的酸价、p-茴香胺值随微波时间的延长而增加,过氧化值呈先增加后减少的趋势,浸出油酸价、过氧化值和p-茴香胺值高于压榨油。压榨油水分含量随微波时间的延长而增加,而浸出油的则减少,压榨油水分含量高于浸出油。压榨油和浸出油的色泽（罗维朋比色）随微波时间的延长
逐渐变深,浸出油色泽更深;加热试验（至280℃）中压榨油无析出物,而浸出油产生絮状析出物。由此可见基于微波预处理油菜籽的压榨油仅需水洗、过滤或离心分离即可满足国家标准,浸出油则需要进行脱胶、脱酸、脱色等精炼处理。 相似文献
19.
Sunitha T. Manorama R. Rukmini C. 《Plant foods for human nutrition (Dordrecht, Netherlands)》1997,51(3):219-230
This study was undertaken to assess the effect of blended oils, i.e., polyunsaturated fatty acid (PUFA) rich vegetable oils like safflower oil (SFO) and sunflower oil (SNO) with the unconventional and hypocholesterolemic rice bran oil (RBO) on the serum lipid profile of rats. Rats fed RBO + SNO/SFO at 70:30 ratio for a period of 28 days showed significantly (p < 0.05) lower levels of total cholesterol (TC), triglycerides (TG) and low density lipoprotein (LDL) cholesterol and increased high density lipoprotein (HDL) cholesterol in animals fed a high cholesterol diet (HCD) and cholesterol free diet (CFD). Liver total cholesterol (TC) and triglycerides (TG) were also reduced. Fecal excretion of neutral sterols and bile acids was increased with use of RBO blends. RBO, which is rich in tocopherols and tocotrienols, may improve the oxidative stability of the blends. Tocotrienols are known to inhibit 3-hydroxy, 3-methyl, glutaryl CoA (HMG-COA) reductase (rate limiting enzyme in cholesterol biosynthesis), resulting in hypocholesterolemia. In addition to improving the lipid profile by lowering TC, TG and LDL-C and increasing HDL-C, blending of RBO with other oils can result in an economic advantage of lower prices. 相似文献
20.
Qing Xia Zhaolin Du Dasong Lin Lili Huo Li Qin Wei Wang Liwen Qiang Yanpo Yao Yi An 《中国油料作物学报(英文)》2021,6(1):23-27
Edible oil is an important part of the human daily diet,which is popular in the food industry.People are paying increasing attention to the safety of edible oil as flawed oils have caused enormous international losses and posed a huge threat to consumer health issues.Therefore,it is necessary and important to analyze the quality and safety of oil product.In the present study,we particularly reviewed recent literature on analysis of emerging pollutants in edible oil including mycotoxins,pesticide residues and heavy metals.In addition,a series of emerging analytical technologies(HPLC,LC-MS/MS and GC-MS)for these contaminants were also summarized in this paper. 相似文献