کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1219446 1494513 2006 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Fatty acid composition of Allium species lipids
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Fatty acid composition of Allium species lipids
چکیده انگلیسی

Fatty acid (FA) composition of the main edible Allium species [onion (Allium cepa), garlic (Allium sativum) and leek (Allium porrum)] is determined by gas chromatography (GC). Total lipids are isolated according to the Kates and Eberhart method and separated into neutral, glycolipids and phospholipids by solid phase extraction chromatography using a silica column. GC analysis of FA is achieved using a BPX70 (SGE) column and an optimized method. Eighty percent of the total lipids of all species consists of four FA: linoleic (46–53%), palmitic (20–23%), oleic (4–13%) and α-linolenic acid (3–7%). In onion, 43 FA are determined, 18 of that above 0.4% and 4 above 2.5%. In garlic, 70 FA are determined, 14 of that above 0.4% and only 4 above 2.5%. In leek, 50 FA are determined, 12 of that above 0.4% and 4 above 2.5%. Phospholipids consist of a limited number of specific FA, while neutral lipids contain a wide range including some unusual FA.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Composition and Analysis - Volume 19, Issues 6–7, September–November 2006, Pages 620–627
نویسندگان
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