کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1186547 | 963441 | 2009 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Dynamic accumulation of 4-desmethylsterols and phytostanols during ripening of Tunisian Meski olives (Olea europea L.)
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
Eleven 4-desmethylsterols and two phytostanols were identified by GC-MS during the ripening of Meski olive. The maximum levels of 4-desmethylsterols (1300 mg/100 g oil) and phytostanols (7.5 mg/100 g oil) were reached at the 26th week after the flowering date (WAFD) of fruit. β-Sitosterol (72-86% of total 4-desmethylsterols) was the major 4-desmethylsterols during the maturity of fruit, while sitostanol was the predominant phytostanols (75-85% of total phytostanols). Î5-Avenasterol (2-18%) and campesterol (1.6-4%) were the second and the third 4-desmethylsterol levels detected, respectively, during the ripening of Meski olive. The levels of campestanol varied from 15% to 25% of phytostanols. The rate of accumulation of those compounds occurred before 30th WAFD. Some of these compounds (4-desmethylsterols and phytostanols) showed nearly the same profile during the ripening of Meski olive which could be linked to the relation between these compounds during their biosynthetic pathway.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 112, Issue 4, 15 February 2009, Pages 897-902
Journal: Food Chemistry - Volume 112, Issue 4, 15 February 2009, Pages 897-902
نویسندگان
Faouzi Sakouhi, Christelle Absalon, Saoussem Harrabi, Christiane Vitry, Khaled Sebei, Sadok Boukhchina, Eric Fouquet, Habib Kallel,