The comparative study on the composition of acylglycerols and fatty acids in celery, parsnip and black radish roots
2018
Mitrović, Jelena S. | Nikolić, Nada Č | Karabegović, Ivana T. | Todorović, Zoran B. | Lazić, Miodrag M. | Stojanović, Gordana S.
Celery, parsnip and black radish are edible root vegetables suitable for different salads. Fatty acids and acylglycerols are usually minor components of most foods, but in the human diet some of them, such as omega-3 and omega-6 fatty acids, are important for the growth, reproduction, good health, and prevention of cardiovascular disease. Therefore, identifying and comparing of the lipid composition of celery, parsnip and black radish root may have importance in choosing the root and predicting a nutritional and health value of food products. In this paper, the lipid content and fatty acids and acylglycerols composition in celery, parsnips and black radish roots were investigated and compared. The results indicate that the parsnip roots had the slightly higher lipid content (0.077 g kg-1) than celery and black radish roots (0.036 and 0.037 g kg-1, respectively). The lipids in celery and black radish roots had the highest content of free fatty acids (5.46 and 4.25 g kg-1), while the parsnip roots had the highest content of triacylglycerols (4.54 g kg-1). In the case of fatty acids, in the lipids found in celery and parsnip roots, linoleic acid was the most abundant (31.03 and 59.22%, respectively), and in the lipids of black radish roots, linolenic acid (55.71%) had the greatest value.
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