Nutritional quality of the seed oil in thirteen Asphodeline species (Xanthorrhoeaceae) from Turkey
DOI:
https://doi.org/10.3989/gya.1236153Keywords:
Asphodeline, Fatty acid composition, Nutritional quality, Seed oilAbstract
The fatty acid composition of the seed oil from 13 Turkish Asphodeline species was analyzed. The seed oil content ranged between 0.9% and 4.6%, and included 26 different fatty acids from C12:0to C22:5. The most abundant saturated, monounsaturated, and polyunsaturated fatty acids were C16:0 (5.7% to 23.7% of their total fatty acid content), C18:1ω9 (11.3% to 30.3%), and C18:2ω6 (49.2% to 66.1%). A. tenuior subsp. tenuiflora, which had the highest content of unsaturated fatty acids, also had the best fatty acid profile from a nutritional point of view. Asphodeline seed oil composition was similar to that of local, related vegetables such as onion seeds. Asphodeline species, which are most frequently grown to use the leaves in salads, may also be a good source of seed oil with good nutritional properties. Results of a cluster analysis using data on the fatty acid composition are consistent with the taxonomic classification of genus Asphodeline.
Downloads
References
Castro-Bolaños M, Herrera-Ramírez CH, Lutz-Cruz G. 2005. Composición, caracterización y potencial aterogénico de aceites, grasas y otros derivados producidos o comercial- izados en Costa Rica. Acta Med. Cost. 47, 1–9.
Dini I, Carlo Tenore G, Dini A. 2008. Chemical compo- sition, nutritional value and antioxidant properties of Allium caepa L. var. tropeana (red onion) seeds. Food Chem. 107, 613–621. http://dx.doi.org/10.1016/j.foodchem.2007.08.053
IUPAC. 1979. Standards methods for analysis of oils, fats and derivatives. In C. Paquot (Ed.) (6th ed), pp. 59–66). Oxford Pergamon Press.
Lazarova I, Marinova E, Todorova-Nikolova G, Kostova I. 2009. Antioxidant properties of Asphodeline lutea of Bulgarian origin. Riv. Ital. Sost. Gras. 86, 181–188.
Lazarova I, Zengin G, Aktumsek A, Gevrenova R, Ceylan R, Uysal S. 2014. HPLC–DAD analysis of phe- nolic compounds and antioxidant properties of Asphodeline lutea roots from Bulgaria and Turkey. Ind. Crops Prod. 61, 438–441. http://dx.doi.org/10.1016/j.indcrop.2014.07.044
Mathews VA, Tuzlaci E. 1984. Asphodeline Reichb. In Davis PH. (Ed). Flora of Turkey and East Aegean Islands. Vol 8, Edinburgh University Press, pp 88–97.
Reddy PN, Azeemoddin G, Rao SDT. 1989. Processing and analysis of onionseed (Allium cepa) and its fixed oil. J. Am. Oil Chem. Soc. 66, 365. http://dx.doi.org/10.1007/BF02653292
Todorova G, Lazarova I, Mikhova B, Kostova I. 2010. Anthraquinone, naphthalene and napthoquinone components of Asphodeline lutea. Chem. Nat. Comp. 46, 322–323. http://dx.doi.org/10.1007/s10600-010-9604-7
Tuzlaci E. 1985. Çiri? Plants of Turkey. J. Pharmac. Univ. Marmara, 1, 69–89.
Tuzlaci E. 1987. Revision of the genus Asphodeline (Liliaceae). A new infrageneric classification. Candollea, 42, 559–576.
Udayasekhara-Rao P. 1994. Nutrient composition of some less-familiar oil seeds. Food Chem. 50, 379–382. http://dx.doi.org/10.1016/0308-8146(94)90208-9
Ulbricht TLV, Southgate DAT. 1991. Coronary heart disease: seven dietary factors. The Lancet, 338, 985–992. http://dx.doi.org/10.1016/0140-6736(91)91846-M
Yalcin H, Kavuncuoglu H. 2014. Physical, chemical and bioactive properties of onion (Allium cepa L.) seed and seed oil. J. Appl. Bot. Food Qual. 87, 87–92.
Zengin G, Aktumsek A, Guler GO, Cakmak YS, Girón-Calle J, Alaiz M, Vioque J. 2012. Nutritional quality of protein in the leaves of eleven Asphodeline species (Liliaceae) from Turkey. Food Chem. 135, 1360–1364. http://dx.doi.org/10.1016/j.foodchem.2012.05.084 PMid:22953866
Published
How to Cite
Issue
Section
License
Copyright (c) 2016 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the print and online versions of this journal are the property of the Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a Creative Commons Attribution 4.0 International (CC BY 4.0) licence. You may read here the basic information and the legal text of the licence. The indication of the CC BY 4.0 licence must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the final version of the work produced by the publisher, is not allowed.
