Content of essential fatty acids in cabbage (Brassica oleraceae L.) | Vsebnost esencialnih mascobnih kislin v zelju (Brassica oleraceae L.)
2009
Znidarcic, D., Ljubljana Univ. (Slovenia). Biotechnical Fac., Agronomy Dept. | Vidrih, R, Ljubljana Univ. (Slovenia). Biotechnical Fac., Food science and Techology Dept.
The main objectiv of research was to study and evaluate the composition of essential fatty acids of 12 cultivars of cabbage (Brassica oleraceae L.). All samples were homogenised and liophilised. The fatty acids content was determined by the extraction of fatty acid methyl esters and analyses by means of gas chromatography. The obtained results show that cabbage is not a good source of saturated fatty acids. The unsaturated fatty acids in cabbage are composed of á-linolenic acid (18.8 mg/100 g DW), linoleic acid (17.1 mg/100 g DW) and oleic acid (14.8 mg/100 g DW). The high content of both essential fatty acids (n-6 and n-3) in cabbage heads contribute to their nutritional value. There are significant differences between cabbage cultivars in the unsaturated fatty acid pattern. Cv. 'Maestro' contains the highest part of á-linolenic acid (29.9 mg/100 g DW). The highest concentration of linoleic acid contains cv. 'Holandsko pozno zelje' (30.6 mg/100 g DW) and the highest concentration of oleic acid contain cv. 'Galaxy' (29.9 mg/100 g DW) and cv. ’Vestri’ (26.1 mg/100 g DW).
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