کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1218505 967608 2010 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Comparison of fatty acids, vitamin E and physicochemical properties of Canarium odontophyllum Miq. (dabai), olive and palm oils
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Comparison of fatty acids, vitamin E and physicochemical properties of Canarium odontophyllum Miq. (dabai), olive and palm oils
چکیده انگلیسی

Canarium odontophyllum Miq. fruit (dabai) is an important food and oil resource for the native people in Sarawak, Malaysia. However, there is little information regarding their oil composition. In this paper, fatty acid compositions, vitamin E contents and physicochemical properties of dabai pulp and kernel oils were studied. These parameters were compared with commercial olive and palm oils. The content of total saturated fatty acid was found to be 44.4% in dabai pulp, kernel (60.8%), palm oil (47.9%) and olive (25.5%) oils. Palmitic, myristic, oleic and linoleic acids were detected in dabai pulp oil (36.1, 5.8, 41.5 and 11.8%) dabai kernel oil (46.4, 9.3, 35.1 and 2.8%), palm oil (33.8, 9.2, 39.7 and 10.9%) and olive oil (9.9, 12.9, 64.4 and 5.1%). Vitamin E was not detected in the dabai pulp oil, while palm oil had the highest vitamin E content, followed by dabai kernel oil and olive oil. In addition, the physicochemical characteristics of dabai oils show better quality than the studied commercial oils. The present study also showed that dabai pulp and kernel oils have good fatty acid composition and a high potential to be developed into healthy cooking oils.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Composition and Analysis - Volume 23, Issue 8, December 2010, Pages 772–776
نویسندگان
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