Fatty acid profile in varieties of chestnut fruits from Tenerife (Spain)
2011
España, M.S Astorga | Rodríguez Galdón, B. | Díaz Romero, C. | Rodríguez Rodríguez, E.
Total fat and fatty acids (FA) were determined in chestnut samples belonging to 21 different chestnut varieties. Total saturated, monounsaturated, polyunsaturated acids and the relationships between them, such as oleic/linoleic and linoleic/linolenic, were calculated. The predominant FAs in the fat of chestnuts were linoleic acid (43.4 ± 4.1% of total FA), oleic acid (30.5 ± 4.8% of total FA), palmitic acid (14.7 ± 1.7% of total FA), and linolenic acid (6.76 ± 2.02% of total FA). These FA represent ≥ 90% of the total FA in all the varieties investigated. Considerable differences were observed in many FA and in their relationships according to the variety. The influence of the production zone only significantly affected the content of arachidic acid. Correlations between oleic acid with linoleic (r = −0.743) and linolenic (r = −0.593) acids were observed thereby indicating metabolic relationships between them.
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