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Physicochemical properties of caper species seed oils collected from two different harvest years
Author(s) -
Duman Erman,
Özcan Mehmet Musa
Publication year - 2015
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/jsfa.7040
Subject(s) - capparis spinosa , sterol , linoleic acid , botany , chemistry , composition (language) , oleic acid , food science , biology , fatty acid , cholesterol , biochemistry , linguistics , philosophy
BACKGROUND In this study the physicochemical properties, fatty acid composition and sterol and tocopheol contents of caper species seed oils were determined. RESULTS Brightness ( L * ) values of oils obtained from caper seeds ranged between 36.76 and 53.48. Viscosity values of oils of Capparis spinosa species were between 41.1 and 48.6 mPa . While oleic acid levels were high in C. spinosa species oils, linoleic acid levels were high in Capparis ovata species oils. Sterol contents of crude oils were between 3140 and 3272 mg kg −1 (mean 3220 mg kg −1 ) for C. spinosa species and between 3275 and 3312 mg kg −1 (mean 3298 mg kg −1 ) for C. ovata species. α ‐Tocopherol contents of C. spinosa and C. ovata oils averaged 3.87 and 2.63 mg per 100 g respectively. Radical‐scavenging activities of crude oils averaged 29.78% ( C. spinosa species) and 26.09% ( C. ovata species). Total phenolic concentrations in crude oils averaged 0.642 mg g −1 for C. ovata species ( P < 0.01). CONCLUSION Caper seeds are a natural source of vegetable oils that are beneficial in terms of health, oil stability and resistance to oxidation. © 2014 Society of Chemical Industry