不同蔷薇分类群种子油的脂肪酸和矿物组成

IF 1 4区 农林科学 Q4 CHEMISTRY, APPLIED Grasas y Aceites Pub Date : 2023-05-25 DOI:10.3989/gya.0673221
I. Hatipoglu, B. Ak
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引用次数: 0

摘要

本研究对玫瑰种子中的宏量元素、微量元素和脂肪酸含量进行了测定。在属于这些分类群的植物中,仅使用了属于4个分类群的已登记品种,其余均为基因型。本研究的植物材料包括玫瑰果(r.c canina L.)、Yildiz品种玫瑰果(r.c canina L. cv ' Yildiz ')、糖浆玫瑰(r.c heckeliana Tratt.)。无性系种群。奥地利野蔷薇(R. foetida Herrm.),松散的砧木[R.;caesia Sm。(Syn: r.l axa Retz)],野玫瑰[r.l axa Retz]。蒙大拿无性系种群。woronovi Chaix子。woronovii (Lonacz) Ö。Nilsson L.],杂交景观玫瑰(R. x hybrida)与Hosap rose [j]。pisiformis(基督)D.分类群。测定了种子样品中氮、钾、磷、镁、钙等常量元素的含量存在统计学差异。在本研究范围内检测到的不同种类的玫瑰种子,其含油量为3.71 ~ 10.01%,可视为果实油源之一。脂肪酸含量测定结果表明:亚油酸(ω6)含量在41.63 ~ 50.11%之间,平均为44.88%;油酸(ω9)为20.80 ~ 30.27%,平均为24.95%;亚麻酸(ω3)在14.00 ~ 28.51%之间变化,平均为19.20%;花生酸含量范围为0.75 ~ 1.63%,平均为1.97%;二十烯酸变化范围为0.13 ~ 0.65%,平均0.33%;棕榈油酸含量为0.08 ~ 0.60;白原酸含量在0.08 ~ 0.19%之间,平均为0.11%。结果表明,杂交月季(ω3/ω6)具有平均值,特别是作为景观月季而不评价果实的月季。犬r.c arina ' Yildiz '品种的ω3/ω6比值很高,这在保健方面具有重要意义。在这些分类群中发现的高油酸含量是重要的结果。
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Fatty acids and mineral composition of seed oils extracted from different Rosa L. taxa
In the study, the macro and micro elements and fatty acid contents in rose seeds, which are generally evaluated in the waste category, were determined. Among the plants belonging to these taxa, only the registered varieties belonging to four taxa were used, while the others were genotypes. The plant materials of the study include rosehip (R. canina L.), Yildiz variety of rosehip (R. canina L. cv ‘Yildiz’), Syrup rose (R. heckeliana Tratt. subsp. vanheurckiana), Austrian briar (R. foetida Herrm.), lax rootstock [R. caesia Sm. (Syn: R. laxa Retz.)], wild rose [R. montana subsp. woronovii Chaix subsp. woronovii (Lonacz) Ö. Nilsson L.], hybrid landscape roses (R. x hybrida) and Hosap rose [R. pisiformis (Christ) D.] taxa. It was determined that the contents of nitrogen, potassium, phosphorus, magnesium and calcium of the macro elements examined in the seed samples differed statistically from each other. The seeds of different Rosa L. species examined within the scope of the research can be considered as one of the fruit oil sources with its 3.71-10.01% oil content. The fatty acid contents were determined as follows: linoleic acid (ω6) contents in the taxa ranged from 41.63 to 50.11% with an average of 44.88%; oleic acid (ω9) ranged from 20.80 to 30.27% with an average of 24.95%; linolenic acid (ω3) varied between 14.00-28.51% with an average of 19.20%; arachidic acid ranged from 0.75-1.63% and the average was 1.97%; eicosenoic acid ranged between 0.13-0.65% and averaged 0.33%; palmitoleic acid contents ranged from 0.08-0.60; behenic acid varied between 0.08-0.19% with 0.11% average. It was observed that the (ω3/ω6 ratio of the hybrid rose, which is especially used as a landscape rose and whose fruits are not evaluated, had an average value. R. canina ‘Yildiz’ cultivar showed a high (ω3/ω6 ratio, which is important in health terms. The high oleic acid contents found in these taxa are important results.
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来源期刊
Grasas y Aceites
Grasas y Aceites 工程技术-食品科技
CiteScore
2.50
自引率
0.00%
发文量
50
审稿时长
3 months
期刊介绍: Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality
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