Investigation and measurement of important components in tea seed
2005
Azadi Gonbad, Reza | Haghi Asil, Ramazan | Parsa, Fatemehe | Fard Saffari, Majid | Norozi, Mohammad | Mamaghami, Manocher
Tea plant (Camellia sinensis) has not only the leaves for production tea types and tea beveragees but also oil grunular seeds that will be use in many of industries like medical, food, comestical and aquculture. Every year lots of seed will produce in tea fields. These seeds will remain unusable or through away. In this survey, important components of tea seed were studied from 1385 to 1387. Three compounds (Fatty acids, Protein and Saponin) were extracted and measured separately from two samples of seed (Hybrid and Clone 100) as experimental component. The results indicated that fatty acids in clone 100 seeds were oleic acid (%54/46), linoleic acid (%24/4), linolenic acid (%0/32), arashidic acid (%0/1), ecozenoic acid (%0/7), behniic acid (%0/07), palmetic acid (%13/77), palmitoic acid (%0/1) and stearic acid (%4/06) and in hybrid seeds were oleic acid (%54/36), linoleic acid (%25), linolenic acid (%0/397), arashidic acid (%0/096), ecozenoic acid (%0/83), behniic acid (%0/091), palmetic acid (%13/87), palmitoic acid (%0/076) and stearic acid (%3/27). Saponin and Protein of hybrid seed respectively (%9/6) and (%16/37) were more than Saponin and Protein of clone 100 seed (%8/2) and. (%12/81). The total result indicated that physical and chemical properties of Iranian tea seed is similar to Indian south tea seed and seed oil can be extracted in scale industry. Measurement of fatty acids, saponin and protein was performed respectively with GC-MASS, HPLC and Kjeltec. Key words: Tea, Seed, Oil, Saponin and Protein
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