Quantitation of Fatty Acids, Sterols, and Tocopherols in Turpentine (Pistacia terebinthus Chia) Growing Wild in Turkey
Matthaus, B. | Ozcan, M.M.
The chemical composition (fatty acids, tocopherols, and sterols) of the oil from 14 samples of turpentine (Pistacia terebinthus L.) fruits is presented in this study. The oil content of the samples varied in a relatively small range between 38.4 g/100 g and 45.1 g/100 g. The dominating fatty acid of the oil is oleic acid, which accounted for 43.0 to 51.3% of the total fatty acids. The total content of vitamin E active compounds in the oils ranged between 396.8 and 517.7 mg/kg. The predominant isomers were α- and γ-tocopherol, with approximate equal amounts between about 110 and 150 mg/kg. The seed oil of P. terebinthus also contained different tocotrienols, with γ-tocotrienol as the dominate compound of this group, which amounted to between 79 and 114 mg/kg. The total content of sterols of the oils was determined to be between 1341.3 and 1802.5 mg/kg, with β-sitosterol as the predominent sterol that accounted for more than 80% of the total amount of sterols. Other sterols in noteworthy amounts were campesterol, delta 5-avenasterol, and stigmasterol, which came to about 3-5% of the total sterols.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил National Agricultural Library