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Fatty acid composition of lipids from edible parts and seeds of vegetables.

Nasirullah, Dr. and Werner, G. and Seher, A. (1984) Fatty acid composition of lipids from edible parts and seeds of vegetables. Fette Seifen Anstrichmittel, 86 (7). 264-268, 26 ref..

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The fatty acid composition of total lipids was determined in edible portions and seeds of 15 commonly used vegetables from the families Brassicaceae, Apiaceae and Asteraceae. Tabulated data showed that vegetative parts of Brassicaceae (leaves, flowers, sprouts, tubers) contained no erucic acid, 40-60% linolenic acid and more cis-vaccenic (cis-11-octadecenoic) than oleic (cis-9-octadecenoic) acid, while the opposite ratio was observed in seed lipids. Hexadecatrienoic acid (16:3) was present in the vegetative part of most of the vegetables at 0.3-11.8% especially those rich in linolenic acid, but not in seed oils. Only 4 vegetables contained high % of linoleic acid (44-66%) in the edible portion (black salsify, carrot, turnip-rooted parsley, Florence fennel). Seed lipids of the Brassicaceae contained 31-47% erucic acid, and seed oils of the Apiaceae (carrots, parsley, fennel) contained 65-80% petroselenic acid.

Item Type: Article
Uncontrolled Keywords: LIPIDS-; vegetables, lipids fatty acids in; FATTY-ACIDS; VEGETABLES-SPECIFIC; Brassica, lipids fatty acids in; VEGETABLES-; lipids fatty acids in vegetables
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 11 Lipid Biochemistry
600 Technology > 08 Food technology > 23 Vegetables
Divisions: Food Safety Analytical Quality Control Lab
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Feb 2018 09:09
Last Modified: 28 Feb 2018 09:09
URI: http://ir.cftri.com/id/eprint/6661

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