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Proximate Composition and Seed Lipid Components of Sorghum Cultivars from Argentina
Author(s) -
Maestri Damián M,
Labuckas Diana O,
Lamarque Alicia L,
Zygadlo Julio A,
Grosso Nelson R,
Martínez María J,
Guzmán Carlos A
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199603)70:3<334::aid-jsfa500>3.0.co;2-i
Subject(s) - unsaponifiable , stigmasterol , campesterol , cultivar , sorghum , composition (language) , food science , dry matter , palmitic acid , botany , chemistry , proximate , biology , linoleic acid , oleic acid , fatty acid , sterol , agronomy , biochemistry , cholesterol , chromatography , linguistics , philosophy
Seeds of 11 sorghum cultivars ( Sorghum bicolor ) from Argentina were analysed for proximate composition, fatty acids and sterols. Oil, protein, carbohydrate and ash contents varied between 41 and 66 g kg −1 , 111 and 156 g kg −1 , 670 and 730 g kg −1 and 13·8 and 20·6 g kg −1 of dry matter, respectively. Fatty acid profiles revealed that the major acids were palmitic (15·1–24·8%), oleic (29·9–41·8%) and linoleic (35·9–51·3%). Unsaponifiable matter was examined for sterols. Sitosterol was the prominent component in all cultivars (43·8–57·9%), followed by campesterol (18·7–29·1%) and stigmasterol (12·4–20·5%).