Location of Repository

Composition of biologically active lipids of <i>lamiaceae</i> seed oils

By G. A. Antova and M. D. Zlatanov

Abstract

The content of glyceride oil, phospholipid, sterol and tocopherol composition of 7 species of fam. <i>Lamiaceae</i> seeds were investigated. 8.7-28.6 % of glyceride oil in the seeds were determined. The content of phospholipids in the oils was found to be 1.0-1.6 %. Phosphatidylcholine (35.5-63.1 %), phosphatidylinositol (19.1-30.2 %) and phosphatidyl ethanolamine (5.8-21.6 %) were the main components in the phospholipid fraction. In the sterol fraction (0.1-0.3 % total sterols in the oils) 64.8-86.3 % are in free form and 13.7-35.2 % as sterol esters. &#206;&#178; -Sitosterol predominates in all glyceride oils (48.8-87.9 %), followed by campesterol (1.5-22.5 %) and stigmasterol (1.1-12.8 %). 6.3-649.7 mg/kg tocopherols were found, mainly &#206;&#177; -tocopherol (48.5-99.9%).<br><br>Se estudia el contenido en aceite, fosfol&#237;pidos, esteroles y tocoferol de semillas pertenecientes a 7 especies de la Familia <i>Lamiaceae</i>. Se encontraron valores comprendidos entre 8.7-28.6 % para los aceites en las semillas. El contenido en fosfol&#237;pidos para los aceites fue del 1.0-1.6 %. Los principales componentes de la fracci&#243;n fosfol&#237;pido fueron: fosfatidilcolina (35.5-63.1 %), fosfatidilinositol (19.1-30.2 %) y fosfatidiletanolamina (5.8-21.6 %). En la fracci&#243;n de esteroles (0.1-0.3 % de esteroles totales en las muestras de aceites), 64.8-86.3 % estaban presentes en forma libre y 13.7-35.2 % como esteres de esteroles. El &#206;&#178; -Sitosterol es el que predomina (48.8-87.9 %), seguido de campesterol (1.5-22.5 %) y stigmasterol (1.1-12.8 %). Se encontr&#243; un contenido en tocoferoles de 6.3-649.7 mg/kg, principalmente &#206;&#177; -tocopherol (48.5-99.9 %)

Topics: Lamiaceae, Lipid composition, Seed oil, Aceite de semilla, Composici&#243;n lip&#237;dica, Lamiaceae, Nutrition. Foods and food supply, TX341-641, Home economics, TX1-1110, Technology, T, DOAJ:Nutrition and Food Sciences, DOAJ:Agriculture and Food Sciences
Publisher: Consejo Superior de Investigaciones Científicas
Year: 2004
OAI identifier: oai:doaj.org/article:953fc63ee7f641a8be7388c29463edfb
Journal:
Download PDF:
Sorry, we are unable to provide the full text but you may find it at the following location(s):
  • https://doaj.org/toc/1988-4214 (external link)
  • https://doaj.org/toc/0017-3495 (external link)
  • http://grasasyaceites.revistas... (external link)
  • https://doaj.org/article/953fc... (external link)
  • Suggested articles


    To submit an update or takedown request for this paper, please submit an Update/Correction/Removal Request.