苞片小茴香的特性研究。& Bornm。和木犀草。基于脂肪酸组成和α-生育酚含量的种子油

T. Özcan
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引用次数: 9

摘要

土耳其是龙葵属(Boraginaceae)重要的起源中心之一,约有95种,其中48种为当地特有种(约占50%)。对该属种子油的脂肪酸模式和α-生育酚含量的研究非常有限。总油含量(18.8 ~ 24.0%)和α-生育酚含量(1.66 ~ 46.03%)存在差异。主要不饱和脂肪酸为α-亚麻酸(38.70 ~ 41.05%)、亚油酸(16.13 ~ 18.38%)和油酸(11.86 ~ 12.96%)。棕榈酸(6.32-7.71%)、亚麻酸(6.36-6.92%)和硬脂酸(2.15-2.32%)含量较高。其他脂肪酸的浓度低于种子油的1%。除油酸和α-亚麻酸外,总油含量在地方性蕨菜中含量较高。其他脂肪酸和α-生育酚在色芽草中含量较高。在饱和脂肪酸和不饱和脂肪酸的数量、总百分比和比率方面进行了一些变化,作为额外的化学分类标记。全系列脂肪酸在种间差异不显著,但6种脂肪酸比值差异显著(p<0.05)。所研究的油葵可作为α-亚麻酸(ω-3)、亚油酸和罕见的ω-亚麻酸(ω-6)等必需脂肪酸(EFA)的替代野生来源。
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Characterization of Onosma bracteosum Hausskn. & Bornm. and Onosma thracicum Velen. Based on Fatty Acid Compositions and α-Tocopherol Contents of the Seed Oils
Turkey is one of the important centres of origin for genus Onosma ( Boraginaceae ) with about 95 species including 48 endemics (ca.50%). A very limited number of investigations for fatty acid patterns and α-­tocopherol contents of the seed oils were reported in this genus. Some differences were observed in total oil (18.8-24.0%) and α-tocopherol contents (1.66-46.03%) between species. Major unsaturated fatty acids were α-linolenic (38.70-41.05%), linoleic (16.13-18.38%) and oleic acids (11.86-12.96%) respectively. Palmitic (6.32­7.71%), E¤-linolenic (6.36-6.92%) and stearic (2.15-2.32%) acids showed considerable levels. Other fatty acid concentrations were at minor concentrations below 1 % of the seed oils. Total oil content in addition to oleic and α-linolenic acids quantified at higher levels in endemic O. bracteosum . The other fatty acids and α-tocopherol were observed at higher concentrations in O. thracicum . Some variations were examined in quantities, total percentages and the ratios of saturated and unsaturated fatty acids as additional chemotaxonomic markers. Differences for whole series of fatty acids were not significant between species but, significantly difference was found based on six calculated ratios of the fatty acids (p<0.05). Investigated Onosma species could be evaluated as the alternative wild sources for the production of essential fatty acids (EFA) including α-linolenic (ω-3), linoleic and unusual E¤-linolenic (ω-6) acids.
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