Premium
Lipid composition of Bulgarian chokeberry, black currant and rose hip seed oils
Author(s) -
Zlatanov Magdalen D
Publication year - 1999
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(199909)79:12<1620::aid-jsfa410>3.0.co;2-g
Subject(s) - chemistry , food science , sterol , tocopherol , campesterol , phosphatidylcholine , glyceride , composition (language) , phosphatidylethanolamine , fatty acid , phospholipid , vitamin e , botany , antioxidant , biochemistry , cholesterol , biology , linguistics , philosophy , membrane
The lipid composition of chokeberry, black currant and rose hip seeds was investigated. The seeds contain 19.3 g kg −1 , 22.0 g kg −1 and 8.2 g kg −1 glyceride oil respectively. The content of phospholipids, mainly phosphatidylcholine, phosphatidylinositol and phosphatidylethanolamine, was 2.8 g kg −1 , 1.3 g kg −1 and 1.4 g kg −1 , respectively. The total amounts of sterols were 1.2 g kg −1 , 1.4 g kg −1 and 0.4 g kg −1 . The main component was β‐sitosterol, followed by campesterol and Δ 5 ‐avenasterol. In the tocopherol fraction (55.5 mg kg −1 in chokeberry oil, 249.6 mg kg −1 in black currant oil and 89.4 mg kg −1 in rose hip oil), α‐tocopherol predominated in chokeberry oil (70.6 mg kg −1 ). γ‐Tocopherol was the main component in black currant oil (55.4 mg kg −1 ) and rose hip oil (71.0 mg kg −1 ). The fatty acid composition of triacylglycerols, individual phospholipids and sterol esters was also identified. In the phospholipids and sterol esters, the more saturated fatty acids, mainly palmitic, stearic, and long chain fatty acids predominated. © 1999 Society of Chemical Industry