Short note - Comparative analysis of physicochemical characteristics and fatty acid composition of seeds of black cumin, poppy, safflower and sesame
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Tarih
2015
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Innovhub Ssi-Area Ssog
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Oilseeds, their major constituents such as fats, proteins and carbohydrates, are the main source of raw materials and have a potential application as ingredients for nutraceuticals and functional foods. We determined and compared the physico-chemical characteristics and fatty acid profile of black cumin seeds, poppy seeds, safflower and sesame. The results obtained have shown that linoleic acid was the fatty acid contained in greater amounts in all four seed oils obtained after cold pressing, contributing between 47.37% and 73.35% of total fatty acids. In particular, poppy oil showed the highest content of linoleic acid (73.35%), while on the contrary the oil of sesame seeds contained the lowest amount (47.37%). Seed oils analyzed also contained significant quantities of oleic acid, which ranged from 14.62% (poppy) to 38.19% (sesame). Oleic acid was therefore the second fatty acid by content in these seeds. Other fatty acids detected were palmitic acid (8.79 to 12.58%) and stearic acid (2.09 to 4.42%). The importance of this comparative study conducted on black cumin seeds, poppy, sesame and safflower is stressed by the fact that the fatty acid composition influences the levels of cholesterol in human serum and in particular when the dietary saturated fatty acids are replaced by other fatty acids such as linoleic acid. Indeed, there is strong evidence in bibliographic studies in support of the benefits of linolenic acid for cardiovascular disease (CVD).
Açıklama
Anahtar Kelimeler
black cumin, poppy, safflower, sesame, fatty acids, vegetable oils
Kaynak
Rivista Italiana Delle Sostanze Grasse
WoS Q Değeri
Q4
Scopus Q Değeri
Cilt
92
Sayı
3
