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Fatty acid composition, tocopherol, and sterol contents of sumac ( Rhus coriaria L.) fruit oils
Author(s) -
Matthaus Bertrand,
Özcan Mehmet Musa
Publication year - 2015
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.201400547
Subject(s) - food science , chemistry , tocopherol , linoleic acid , composition (language) , palmitic acid , sterol , oleic acid , fatty acid , botany , biochemistry , biology , antioxidant , cholesterol , vitamin e , linguistics , philosophy
The aim of this study is to establish oil content, fatty acid composition, tocopherol, and sterol contents of sumac fruits. The oil contents of sumac samples collected from different locations ranged from 7.7% (Hakkari) to 14.7% (Mut‐Mersin). Sumac oil contained a considerable amount of linoleic acid (56.60–61.56%). The total amount of tocopherols ranged from 65.20 mg/kg (Mersin‐Mut) to 126.37 mg/kg (Manisa). The highest α‐tocopherol content was in Mersin (Gülnar) fruits (4.64 mg/kg) and Gaziantep (4.22 mg/kg). The concentration of total sterols ranged from 2738.46 mg/kg (Siirt) to 7211.61 mg/kg (Kastamonu) in oils of all sumac fruits. The major fatty acids found in sumac oil were palmitic, oleic and linoleic acids. γ‐Tocopherol is the predominant component in sumac fruit oil, followed by γ‐tocotriol. The composition of sterols in sumac oil is dominated by β‐sitosterol, which accounted for about 75–80% of the total sterols in the oil.