The fatty acid profiles – including petroselinic and cis-vaccenic acid – of different Umbelliferae seed oils

Reiter, Birgit; Lechner, Marion; Lorbeer, Eberhard

doi:10.1002/(sici)1521-4133(199811)100:11<498::aid-lipi498>3.3.co;2-z

Cited by 14 publications

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“…The oil contents of all investigated specimens are constant, but differ considerably within the species: fennel 10.5-14.6%, caraway 9.5-14.3%, coriander 9.2-16% (Reiter et al, 1998a). The crude protein, crude fiber, crude oil and crude ash contents of carrot seeds were higher than for terebinth fruits reported by Özcan (2004).…”

Section: Resultsmentioning

confidence: 99%

“…Palmitoleic, oleic and arachidic, gadoleic acids were present in minor amounts. Reiter et al (1998a) found that the contents of the main fatty acids of seed oils of fennel varieties were 4.3-4.4 % palmitic, 0.9-1.4 % stearic, 71.9-73.9 % petroselinic, 4.6-5.3 % oleic and 0.3-0.4 %vaccenic and 15.8-16.5% linoleic avids. Seed oils of caraway (Carum carvi) varieties extracted with petroleum ether in a Soxhlet extractor contained about 4.0-4.7% palmitic, 1.1-1.7% stearic, 33.5-42.7% petroselinic, 15.2-24.0% oleic and 34.8-36.5 % linoleic acid and had the lowest total saturated fatty acids among all tested oils (Reiter et al, 1998a).…”

Section: Resultsmentioning

confidence: 99%

“…Reiter et al (1998a) found that the contents of the main fatty acids of seed oils of fennel varieties were 4.3-4.4 % palmitic, 0.9-1.4 % stearic, 71.9-73.9 % petroselinic, 4.6-5.3 % oleic and 0.3-0.4 %vaccenic and 15.8-16.5% linoleic avids. Seed oils of caraway (Carum carvi) varieties extracted with petroleum ether in a Soxhlet extractor contained about 4.0-4.7% palmitic, 1.1-1.7% stearic, 33.5-42.7% petroselinic, 15.2-24.0% oleic and 34.8-36.5 % linoleic acid and had the lowest total saturated fatty acids among all tested oils (Reiter et al, 1998a). The same researchers (Reiter et al, 1998a) Thies (1993) may be explained by an insufficient separation of methylthio derivatives of fatty acids, which does not allow an exact quantification (Reiter et al, 1998a).…”

Section: Resultsmentioning

confidence: 99%

“…Seed oils of caraway (Carum carvi) varieties extracted with petroleum ether in a Soxhlet extractor contained about 4.0-4.7% palmitic, 1.1-1.7% stearic, 33.5-42.7% petroselinic, 15.2-24.0% oleic and 34.8-36.5 % linoleic acid and had the lowest total saturated fatty acids among all tested oils (Reiter et al, 1998a). The same researchers (Reiter et al, 1998a) Thies (1993) may be explained by an insufficient separation of methylthio derivatives of fatty acids, which does not allow an exact quantification (Reiter et al, 1998a). Petroselinic acid contents of caraway seed oil was found as 42.0%, 35.4% (Kleiman and Spencer, 1982) and 40.3% (Gunstone,1991).…”

Section: Resultsmentioning

confidence: 99%

“…The yields per hectare (4-30 dt/ha) and oil content of these oil crops (8-24%) are not extremely high. But these agricultural crops, which contain spice plants like caraway, celery, coriander, dill and parsley, are of interest due to their high amounts of petroselinic acid (Kleiman and Spencer,1982;Rühl, 1993;Hondelman, 1985;Schuster, 1992;Reiter et al, 1998a). Carrot seed essential oil is widely used for its numerous applications concerring the formulation of certain alcoholic liguors as well as aromatic and fragrance compositions.…”

Section: Introductionmentioning

confidence: 99%

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Chemical composition of carrot seeds (<i>Daucus carota</i> L.) cultivated in Turkey: characterization of the seed oil and essential oil

Özcan¹,

Chalchat²

2007

Grasas y Aceites

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RESUMENComposición química de semillas de zanahoria (Daucus carota L.) cultivadas en Turquía: caracterización del aceite de semilla y del aceite esencial.Se determinó la composición química y las propiedades físicas de las semillas de zanahoria (Daucus carota L.) obtenidas en Konya, Turquía, con objeto de investigar usos potenciales de las mismas. Se determinó la humedad, el peso, el contenido proteico, en aceite, en fibra, en ceniza, en ceniza insoluble en ácido clorhídrico, los carbohidratos totales, y el rendimiento de la obtención de aceite esencial a partir de 1000 semillas maduras. Asimismo se determinó la densidad relativa, el índice de refracción, el contenido en ácidos grasos libres, el índice de peróxidos, el índice de yodo, el índi-ce de saponificación y el insaponificable del aceite de la semilla. Los principales ácidos grasos determinados por cromatografía gaseosa fueron petroselénico (59.35%), linoleico (11.82%), palmítico (10.01%), y esteárico (2.41%). El contenido mineral (Al, Ca, Cu, Fe, K, Li, Mg, Mn, Na, Ni, P, Se, Sr, V and Zn) de la semillas fue determinado por espectroscopia de emisión de atómica (ICP-AES). Las semillas resultaron ser ricas en proteína, fibra y ceniza. Las composiciones del aceite esencial y del aceite comestible fueron determinadas por GC y GC-MS. Los rendimientos de aceite esencial y comestible fueron 0.83 y 7.84%, respectivamente. Los constituyentes mayoritarios del aceites esencial fueron carotol (66.78%), dauceno (8.74%), (Z,Z)-α-farneseno (5.86%), germacreno D (2.34%), trans-α-bergamoteno (2.41%), y β-selineno (2.20%). Por su parte, carotol (30.55%), ducol (12.60%) y capaenol (0.62%) fueron los componentes principales del aceite comestible. Chemical composition and physical properties were established in carrot (Daucus carota L.) seeds from Konya, Turkey to investigate their potential uses. Mature seeds were evaluated for moisture, crude protein, crude oil, crude fiber, ash, HCl-insoluble ash, total carbohydrate, essential oil yield and weight of 1000 seeds. Also, relative density, refractive index, free fatty acids, peroxide value, iodine value, saponification number and unsaponifiable matter were determined in the seed oil. The main fatty acids identified by PALABRAS-CLAVE: Aceite esencial -

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Chemical composition of carrot seeds (<i>Daucus carota</i> L.) cultivated in Turkey: characterization of the seed oil and essential oil

Özcan¹,

Chalchat²

2007

Grasas y Aceites

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Coriander (Coriandrum sativum L.): A Potential Source of High‐Value Components for Functional Foods and Nutraceuticals‐ A Review

Sahib

Anwar

Gilani

et al. 2012

Phytotherapy Research

232

152

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Coriander (Coriandrum sativum L.), a herbal plant, belonging to the family Apiceae, is valued for its culinary and medicinal uses. All parts of this herb are in use as flavoring agent and/or as traditional remedies for the treatment of different disorders in the folk medicine systems of different civilizations. The plant is a potential source of lipids (rich in petroselinic acid) and an essential oil (high in linalool) isolated from the seeds and the aerial parts. Due to the presence of a multitude of bioactives, a wide array of pharmacological activities have been ascribed to different parts of this herb, which include anti-microbial, anti-oxidant, anti-diabetic, anxiolytic, anti-epileptic, anti-depressant, anti-mutagenic, anti-inflammatory, anti-dyslipidemic, anti-hypertensive, neuro-protective and diuretic. Interestingly, coriander also possessed lead-detoxifying potential. This review focuses on the medicinal uses, detailed phytochemistry, and the biological activities of this valuable herb to explore its potential uses as a functional food for the nutraceutical industry.

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Fatty acid and volatile oil composition of different coriander (Coriandrum sativum) registered varieties cultivated in Turkey

et al. 2009

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Coriandrum sativum L., belonging to the family Umbelliferae (Apiaceae), is a strong smelling annual herb. It is mainly cultivated for the seeds, whereas the leaves are used as a garnish. Coriander seeds (fruits) are widely used as a seasoning agent in liqueurs, teas, meat products, and pickles, as well as pastry, cookies, buns, and tobacco products [1]. Moreover, the ground seed is a major ingredient (10-50%) in curry powder used in cooking all over the world [2].There is 0.3-1.2% essential oil in the seeds, and 60-70% of this essential oil is linalool, which gives the pleasant characteristic odor to the oil. Linalool, a terpene tertiary alcohol, is reported to have antioxidant potency at high concentrations [3,4]. The volatile oil of coriander is utilized in different branches of the food industry such as bakery, meat processing, and chewing gum production. This oil is also extensively used in perfumery and in the cosmetic industry for its powerful aroma [5,6], and in the pharmaceutical industry for its antibacterial, bacteriostatic, fungicidal, and insecticidal activities [7,8]. Furthermore the seeds contain 19-21% of fatty oil having a dark, brownish green color and an odor similar to that of coriander seeds. The seed oil is used in perfumes, cosmetics, and soaps [9]. Petroselinic acid (18:1 n-12), a characteristic fatty acid of the seeds of the Apiaceae, is the main (up to 80%) storage fatty acid in the seed [10]. It was reported that dietary petroselinic acid, which is present at a high level in coriander oil, was found to strongly reduce the level of arachidonic acid in the heart [11] and liver [11,12]. Fatty acids play a vital role in the functional activities of the human body.Coriander is classified into two varieties according to fruit size, namely Coriandrum sativum var. vulgare (large fruit) and Coriandrum sativum var. microcarpa (small fruit). There is a correlation between essential oil yield and fruit size in coriander. Small fruit has higher percentage of essential oil than large fruit. It is known that large seeded varieties are crushed for use as a spice while the small seeded varieties are used to supply essential oils.These new varieties of coriander were cultivated and registered by the Field Crops Department, Faculty of Agriculture, in Ankara University in 2005 as Arslan and Gurbuz. Varieties Arslan and Gurbuz belong to Coriandrum sativum var. vulgare and Coriandrum sativum var. microcarpa, respectively. Both varieties were registered because of their high seed yield and winter resistance. The aim of this study was to investigate the differences between yields and compositions of oil and essential oil of the control (Coriandrum sativum L.) and two registered varieties.Coriander seeds were finely ground with a hand mill, and the oil was extracted with n-hexane in a Soxhlet extractor for 5 h. The recovered crude oils were dried on a rotator at 35°C. After determination of the oil yield (in the dry matter), the fatty acids were esterified as methyl esters and analyzed by Thermo Quest Trace 2000...

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The fatty acid profiles – including petroselinic and cis-vaccenic acid – of different Umbelliferae seed oils

Cited by 14 publications

References 0 publications

Chemical composition of carrot seeds (<i>Daucus carota</i> L.) cultivated in Turkey: characterization of the seed oil and essential oil

Chemical composition of carrot seeds (<i>Daucus carota</i> L.) cultivated in Turkey: characterization of the seed oil and essential oil

Coriander (Coriandrum sativum L.): A Potential Source of High‐Value Components for Functional Foods and Nutraceuticals‐ A Review

Fatty acid and volatile oil composition of different coriander (Coriandrum sativum) registered varieties cultivated in Turkey

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