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Oil contents of seeds changed between 15.89 g/100 g (purslane) and 38.97 g/100 g (black radish). Palmitic acid contents of oil samples were found between 2.2 g/100 g (turnip) and 15.0 g/100 g (purslane). While oleic acid contents of oil samples change between 12.1% (turnip) and 69.8% (purple carrot), linoleic acid contents of oils were determined between 8.9% (black radish) and 57.0% (onion). The highest linolenic acid was found in purslane oil (26.7%). While α-tocopherol contents of oil samples range from 2.01 mg/kg (purple carrot) to 903.01 mg/kg (onion), γ-tocopherol contents of vegetable seed oils changed between 1.14 mg/kg (curly lettuce) and 557.22 mg/kg (purslane). While campesterin contents of seed oils change between 203.2 mg/kg (purple carrot) and 2808.5 mg/kg (cabbage Yalova), stosterin contents of oil samples varied from 981.5 (curly lettuce) to 4843.3 mg/kg (purslane). The highest brassicasterin and δ5-avenasterin were found in red cabbage oil (894.5 mg/kg) and purslane seed oils (971.3 mg/kg), respectively. Total sterol contents of seed oils changed between 2960.4 mg/kg (purple carrot) and 9185.1 mg/kg (purslane). According to the results, vegetable seeds have different bioactive compound such as fatty acid, tocopherol and phytosterol.

Changes in Fatty Acid, Tocopherol and Sterol Contents of Oils Extracted from Several Vegetable Seeds