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Chemical composition of Rumex crispus L. seed
Author(s) -
Wiese B.,
Quiroga O. E.,
Vigo M. S.,
Nolasco S. M.
Publication year - 1995
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02660726
Subject(s) - unsaponifiable , rumex , saponification value , chemistry , petroleum ether , composition (language) , chemical composition , saponification , food science , fraction (chemistry) , phytic acid , phosphorus , dry matter , botany , chromatography , organic chemistry , biology , iodine value , extraction (chemistry) , linguistics , philosophy
Abstract Rumex crispus L. seeds harvested in Olavarría (Province of Buenos Aires, Argentina) were extracted with 60–80°C petroleum ether to render 6.0% (dry basis) of a lipid fraction with a 152.4 saponification value and 15.4% unsaponifiable matter. Fatty acid composition obtained by gas‐liquid chromatography was: 14:0, 2.7; 16:0, 13.5; 16:1, 1.2; 18:0, 1.2; 18:1, 38.6; 18:2, 36.3; 18:3, 0.5; 20:0, 2.4; 20:2, 0.3; 22:0, 0.9; 22:1, 1.2; and 24:0, 1.2; with traces of 14:1, 15:1, 17:0, and 17:1. Residual meal contained 10.62% crude protein, with a low value of available lysine (3.31 g/16 g N). Ash, crude fiber, sugars, hydrolyzable carbohydrates, total and phytic acid phosphorus, calcium and residual lipids contents are reported here.