Chemical Compositions of Oils from Several Wild Almond Species
Abstract Chemical compositions of oils extracted from three wild almond species [Amygdalus scoparia from Beyza, Iran (AZ); A. scoparia from Borazjan, Iran (AJ), and A. hausknechtii from the Firuzabad region, (AH)] and a domestic species, A. dulcis from Estahban, Iran (AD), as a reference, were inves...
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Gespeichert in:
| Autor*in: |
Moayedi, Ali [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2010 |
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| Schlagwörter: |
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| Anmerkung: |
© AOCS 2010 |
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| Übergeordnetes Werk: |
Enthalten in: Journal of the American Oil Chemists' Society - Springer-Verlag, 1947, 88(2010), 4 vom: 30. Okt., Seite 503-508 |
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| Übergeordnetes Werk: |
volume:88 ; year:2010 ; number:4 ; day:30 ; month:10 ; pages:503-508 |
| Links: |
|---|
| DOI / URN: |
10.1007/s11746-010-1701-z |
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| Katalog-ID: |
OLC2068154692 |
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| 520 | |a Abstract Chemical compositions of oils extracted from three wild almond species [Amygdalus scoparia from Beyza, Iran (AZ); A. scoparia from Borazjan, Iran (AJ), and A. hausknechtii from the Firuzabad region, (AH)] and a domestic species, A. dulcis from Estahban, Iran (AD), as a reference, were investigated. Total oil content ranged from 44.4% in AJ to 51.4% in AD. Saponification numbers were in the range of 173.5 (for AJ) to 192.9 for AD. Oxidative stability, total phenolic contents and total wax contents were found to be within the ranges 11.7–14.0 h, 33.9–43.2 and 2.05–2.53%, respectively. The main monounsaturated fatty acid (MUFA) was oleic acid ranging from 66.7% for AH to 69.7% for AZ. The only polyunsaturated fatty acid (PUFA) was linoleic acid ranging from 18.2% for AZ to 23.0% for AD. The major saturated fatty acid was palmitic acid. MUFA contents and MUFA to PUFA ratio in the oils from wild almond species as well as those in the domestic one were found at higher levels than those in the common vegetable oils such as soybean, various nut oils, and also those from the seeds of pomegranate, grape, date and sesame. Oils from wild almond species investigated here are rich in oleic acid and can be considered as potential vegetable oils in the human diet. | ||
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10.1007/s11746-010-1701-z doi (DE-627)OLC2068154692 (DE-He213)s11746-010-1701-z-p DE-627 ger DE-627 rakwb eng 660 VZ Moayedi, Ali verfasserin aut Chemical Compositions of Oils from Several Wild Almond Species 2010 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS 2010 Abstract Chemical compositions of oils extracted from three wild almond species [Amygdalus scoparia from Beyza, Iran (AZ); A. scoparia from Borazjan, Iran (AJ), and A. hausknechtii from the Firuzabad region, (AH)] and a domestic species, A. dulcis from Estahban, Iran (AD), as a reference, were investigated. Total oil content ranged from 44.4% in AJ to 51.4% in AD. Saponification numbers were in the range of 173.5 (for AJ) to 192.9 for AD. Oxidative stability, total phenolic contents and total wax contents were found to be within the ranges 11.7–14.0 h, 33.9–43.2 and 2.05–2.53%, respectively. The main monounsaturated fatty acid (MUFA) was oleic acid ranging from 66.7% for AH to 69.7% for AZ. The only polyunsaturated fatty acid (PUFA) was linoleic acid ranging from 18.2% for AZ to 23.0% for AD. The major saturated fatty acid was palmitic acid. MUFA contents and MUFA to PUFA ratio in the oils from wild almond species as well as those in the domestic one were found at higher levels than those in the common vegetable oils such as soybean, various nut oils, and also those from the seeds of pomegranate, grape, date and sesame. Oils from wild almond species investigated here are rich in oleic acid and can be considered as potential vegetable oils in the human diet. Fatty acid composition Oil source Oil indices Oxidative stability Wild almond species Rezaei, Karamatollah aut Moini, Sohrab aut Keshavarz, Behnam aut Enthalten in Journal of the American Oil Chemists' Society Springer-Verlag, 1947 88(2010), 4 vom: 30. Okt., Seite 503-508 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:88 year:2010 number:4 day:30 month:10 pages:503-508 https://doi.org/10.1007/s11746-010-1701-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_183 GBV_ILN_2018 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4307 GBV_ILN_4317 AR 88 2010 4 30 10 503-508 |
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10.1007/s11746-010-1701-z doi (DE-627)OLC2068154692 (DE-He213)s11746-010-1701-z-p DE-627 ger DE-627 rakwb eng 660 VZ Moayedi, Ali verfasserin aut Chemical Compositions of Oils from Several Wild Almond Species 2010 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS 2010 Abstract Chemical compositions of oils extracted from three wild almond species [Amygdalus scoparia from Beyza, Iran (AZ); A. scoparia from Borazjan, Iran (AJ), and A. hausknechtii from the Firuzabad region, (AH)] and a domestic species, A. dulcis from Estahban, Iran (AD), as a reference, were investigated. Total oil content ranged from 44.4% in AJ to 51.4% in AD. Saponification numbers were in the range of 173.5 (for AJ) to 192.9 for AD. Oxidative stability, total phenolic contents and total wax contents were found to be within the ranges 11.7–14.0 h, 33.9–43.2 and 2.05–2.53%, respectively. The main monounsaturated fatty acid (MUFA) was oleic acid ranging from 66.7% for AH to 69.7% for AZ. The only polyunsaturated fatty acid (PUFA) was linoleic acid ranging from 18.2% for AZ to 23.0% for AD. The major saturated fatty acid was palmitic acid. MUFA contents and MUFA to PUFA ratio in the oils from wild almond species as well as those in the domestic one were found at higher levels than those in the common vegetable oils such as soybean, various nut oils, and also those from the seeds of pomegranate, grape, date and sesame. Oils from wild almond species investigated here are rich in oleic acid and can be considered as potential vegetable oils in the human diet. Fatty acid composition Oil source Oil indices Oxidative stability Wild almond species Rezaei, Karamatollah aut Moini, Sohrab aut Keshavarz, Behnam aut Enthalten in Journal of the American Oil Chemists' Society Springer-Verlag, 1947 88(2010), 4 vom: 30. Okt., Seite 503-508 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:88 year:2010 number:4 day:30 month:10 pages:503-508 https://doi.org/10.1007/s11746-010-1701-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_183 GBV_ILN_2018 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4307 GBV_ILN_4317 AR 88 2010 4 30 10 503-508 |
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10.1007/s11746-010-1701-z doi (DE-627)OLC2068154692 (DE-He213)s11746-010-1701-z-p DE-627 ger DE-627 rakwb eng 660 VZ Moayedi, Ali verfasserin aut Chemical Compositions of Oils from Several Wild Almond Species 2010 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS 2010 Abstract Chemical compositions of oils extracted from three wild almond species [Amygdalus scoparia from Beyza, Iran (AZ); A. scoparia from Borazjan, Iran (AJ), and A. hausknechtii from the Firuzabad region, (AH)] and a domestic species, A. dulcis from Estahban, Iran (AD), as a reference, were investigated. Total oil content ranged from 44.4% in AJ to 51.4% in AD. Saponification numbers were in the range of 173.5 (for AJ) to 192.9 for AD. Oxidative stability, total phenolic contents and total wax contents were found to be within the ranges 11.7–14.0 h, 33.9–43.2 and 2.05–2.53%, respectively. The main monounsaturated fatty acid (MUFA) was oleic acid ranging from 66.7% for AH to 69.7% for AZ. The only polyunsaturated fatty acid (PUFA) was linoleic acid ranging from 18.2% for AZ to 23.0% for AD. The major saturated fatty acid was palmitic acid. MUFA contents and MUFA to PUFA ratio in the oils from wild almond species as well as those in the domestic one were found at higher levels than those in the common vegetable oils such as soybean, various nut oils, and also those from the seeds of pomegranate, grape, date and sesame. Oils from wild almond species investigated here are rich in oleic acid and can be considered as potential vegetable oils in the human diet. Fatty acid composition Oil source Oil indices Oxidative stability Wild almond species Rezaei, Karamatollah aut Moini, Sohrab aut Keshavarz, Behnam aut Enthalten in Journal of the American Oil Chemists' Society Springer-Verlag, 1947 88(2010), 4 vom: 30. Okt., Seite 503-508 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:88 year:2010 number:4 day:30 month:10 pages:503-508 https://doi.org/10.1007/s11746-010-1701-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_183 GBV_ILN_2018 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4307 GBV_ILN_4317 AR 88 2010 4 30 10 503-508 |
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10.1007/s11746-010-1701-z doi (DE-627)OLC2068154692 (DE-He213)s11746-010-1701-z-p DE-627 ger DE-627 rakwb eng 660 VZ Moayedi, Ali verfasserin aut Chemical Compositions of Oils from Several Wild Almond Species 2010 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS 2010 Abstract Chemical compositions of oils extracted from three wild almond species [Amygdalus scoparia from Beyza, Iran (AZ); A. scoparia from Borazjan, Iran (AJ), and A. hausknechtii from the Firuzabad region, (AH)] and a domestic species, A. dulcis from Estahban, Iran (AD), as a reference, were investigated. Total oil content ranged from 44.4% in AJ to 51.4% in AD. Saponification numbers were in the range of 173.5 (for AJ) to 192.9 for AD. Oxidative stability, total phenolic contents and total wax contents were found to be within the ranges 11.7–14.0 h, 33.9–43.2 and 2.05–2.53%, respectively. The main monounsaturated fatty acid (MUFA) was oleic acid ranging from 66.7% for AH to 69.7% for AZ. The only polyunsaturated fatty acid (PUFA) was linoleic acid ranging from 18.2% for AZ to 23.0% for AD. The major saturated fatty acid was palmitic acid. MUFA contents and MUFA to PUFA ratio in the oils from wild almond species as well as those in the domestic one were found at higher levels than those in the common vegetable oils such as soybean, various nut oils, and also those from the seeds of pomegranate, grape, date and sesame. Oils from wild almond species investigated here are rich in oleic acid and can be considered as potential vegetable oils in the human diet. Fatty acid composition Oil source Oil indices Oxidative stability Wild almond species Rezaei, Karamatollah aut Moini, Sohrab aut Keshavarz, Behnam aut Enthalten in Journal of the American Oil Chemists' Society Springer-Verlag, 1947 88(2010), 4 vom: 30. Okt., Seite 503-508 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:88 year:2010 number:4 day:30 month:10 pages:503-508 https://doi.org/10.1007/s11746-010-1701-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_183 GBV_ILN_2018 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4307 GBV_ILN_4317 AR 88 2010 4 30 10 503-508 |
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10.1007/s11746-010-1701-z doi (DE-627)OLC2068154692 (DE-He213)s11746-010-1701-z-p DE-627 ger DE-627 rakwb eng 660 VZ Moayedi, Ali verfasserin aut Chemical Compositions of Oils from Several Wild Almond Species 2010 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS 2010 Abstract Chemical compositions of oils extracted from three wild almond species [Amygdalus scoparia from Beyza, Iran (AZ); A. scoparia from Borazjan, Iran (AJ), and A. hausknechtii from the Firuzabad region, (AH)] and a domestic species, A. dulcis from Estahban, Iran (AD), as a reference, were investigated. Total oil content ranged from 44.4% in AJ to 51.4% in AD. Saponification numbers were in the range of 173.5 (for AJ) to 192.9 for AD. Oxidative stability, total phenolic contents and total wax contents were found to be within the ranges 11.7–14.0 h, 33.9–43.2 and 2.05–2.53%, respectively. The main monounsaturated fatty acid (MUFA) was oleic acid ranging from 66.7% for AH to 69.7% for AZ. The only polyunsaturated fatty acid (PUFA) was linoleic acid ranging from 18.2% for AZ to 23.0% for AD. The major saturated fatty acid was palmitic acid. MUFA contents and MUFA to PUFA ratio in the oils from wild almond species as well as those in the domestic one were found at higher levels than those in the common vegetable oils such as soybean, various nut oils, and also those from the seeds of pomegranate, grape, date and sesame. Oils from wild almond species investigated here are rich in oleic acid and can be considered as potential vegetable oils in the human diet. Fatty acid composition Oil source Oil indices Oxidative stability Wild almond species Rezaei, Karamatollah aut Moini, Sohrab aut Keshavarz, Behnam aut Enthalten in Journal of the American Oil Chemists' Society Springer-Verlag, 1947 88(2010), 4 vom: 30. Okt., Seite 503-508 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:88 year:2010 number:4 day:30 month:10 pages:503-508 https://doi.org/10.1007/s11746-010-1701-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_183 GBV_ILN_2018 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4307 GBV_ILN_4317 AR 88 2010 4 30 10 503-508 |
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chemical compositions of oils from several wild almond species |
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Chemical Compositions of Oils from Several Wild Almond Species |
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Abstract Chemical compositions of oils extracted from three wild almond species [Amygdalus scoparia from Beyza, Iran (AZ); A. scoparia from Borazjan, Iran (AJ), and A. hausknechtii from the Firuzabad region, (AH)] and a domestic species, A. dulcis from Estahban, Iran (AD), as a reference, were investigated. Total oil content ranged from 44.4% in AJ to 51.4% in AD. Saponification numbers were in the range of 173.5 (for AJ) to 192.9 for AD. Oxidative stability, total phenolic contents and total wax contents were found to be within the ranges 11.7–14.0 h, 33.9–43.2 and 2.05–2.53%, respectively. The main monounsaturated fatty acid (MUFA) was oleic acid ranging from 66.7% for AH to 69.7% for AZ. The only polyunsaturated fatty acid (PUFA) was linoleic acid ranging from 18.2% for AZ to 23.0% for AD. The major saturated fatty acid was palmitic acid. MUFA contents and MUFA to PUFA ratio in the oils from wild almond species as well as those in the domestic one were found at higher levels than those in the common vegetable oils such as soybean, various nut oils, and also those from the seeds of pomegranate, grape, date and sesame. Oils from wild almond species investigated here are rich in oleic acid and can be considered as potential vegetable oils in the human diet. © AOCS 2010 |
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Abstract Chemical compositions of oils extracted from three wild almond species [Amygdalus scoparia from Beyza, Iran (AZ); A. scoparia from Borazjan, Iran (AJ), and A. hausknechtii from the Firuzabad region, (AH)] and a domestic species, A. dulcis from Estahban, Iran (AD), as a reference, were investigated. Total oil content ranged from 44.4% in AJ to 51.4% in AD. Saponification numbers were in the range of 173.5 (for AJ) to 192.9 for AD. Oxidative stability, total phenolic contents and total wax contents were found to be within the ranges 11.7–14.0 h, 33.9–43.2 and 2.05–2.53%, respectively. The main monounsaturated fatty acid (MUFA) was oleic acid ranging from 66.7% for AH to 69.7% for AZ. The only polyunsaturated fatty acid (PUFA) was linoleic acid ranging from 18.2% for AZ to 23.0% for AD. The major saturated fatty acid was palmitic acid. MUFA contents and MUFA to PUFA ratio in the oils from wild almond species as well as those in the domestic one were found at higher levels than those in the common vegetable oils such as soybean, various nut oils, and also those from the seeds of pomegranate, grape, date and sesame. Oils from wild almond species investigated here are rich in oleic acid and can be considered as potential vegetable oils in the human diet. © AOCS 2010 |
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Abstract Chemical compositions of oils extracted from three wild almond species [Amygdalus scoparia from Beyza, Iran (AZ); A. scoparia from Borazjan, Iran (AJ), and A. hausknechtii from the Firuzabad region, (AH)] and a domestic species, A. dulcis from Estahban, Iran (AD), as a reference, were investigated. Total oil content ranged from 44.4% in AJ to 51.4% in AD. Saponification numbers were in the range of 173.5 (for AJ) to 192.9 for AD. Oxidative stability, total phenolic contents and total wax contents were found to be within the ranges 11.7–14.0 h, 33.9–43.2 and 2.05–2.53%, respectively. The main monounsaturated fatty acid (MUFA) was oleic acid ranging from 66.7% for AH to 69.7% for AZ. The only polyunsaturated fatty acid (PUFA) was linoleic acid ranging from 18.2% for AZ to 23.0% for AD. The major saturated fatty acid was palmitic acid. MUFA contents and MUFA to PUFA ratio in the oils from wild almond species as well as those in the domestic one were found at higher levels than those in the common vegetable oils such as soybean, various nut oils, and also those from the seeds of pomegranate, grape, date and sesame. Oils from wild almond species investigated here are rich in oleic acid and can be considered as potential vegetable oils in the human diet. © AOCS 2010 |
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