Fatty acid composition and organoleptic characteristics of Tilia caucasica Rupr. fruit oil | Fatty acid composition of Tilia caucasica
2020
Afandiyeva, Samira | Novruzov, Eldar
The article reports the results of physicochemical, organoleptic characteristics and the fatty acid composition of the oil obtained from the fruits of Tilia caucasica. Data on the qualitative composition and quantitative content of fatty acids for oil from T. caucasica fruits growing in Azerbaijan, as well as physico-chemical and organoleptic indicators for oil of this species were established for the first time. It was determined that oil yield of the fruits of T. caucasica was 12.89%. The color of T. caucasica fruits oil was light yellow, with a pleasant taste and had the following characteristics: content of free fatty acids - 1.99 mmol/kg, peroxide value - 3.02, iodine value -128.4, mass fraction of phosphorus-containing substances - 91mmol/kg. The determination of methyl ester level of the oil fatty acids by gas-liquid chromatography revealed the presence of 13 fatty acids: myristic, palmitic, palmitoleic, heptadecanoic, heptadecadienoic, stearic, malvalic, oleic, elaidic, linoleic, linolenic, gandoic, and sterculic. Linoleic acid (46.06%) was the major polyunsaturated fatty acid, among monounsaturated acids - oleic (16.92%), among saturated acids - palmitic (9.36%) and among cyclopropenoid fatty acids sterculic acid (13.35%) presented the highest levels. The evaluation of the physicochemical and organoleptic characteristics, the content of biologically valuable fatty acids in T. caucasica fruit oil allow to recommend it for use in food, medicine and cosmetic purposes.
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