Zamani Ghaleshahi A, Ezzatpanah H, Rajabzadeh Gh, Ghavami M
1Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad, Iran.
J Food Sci Technol. 2020 Apr;57(4):1258-1268. doi: 10.1007/s13197-019-04158-x. Epub 2019 Nov 18.
The oil yield, fatty acid (FA) composition, physicochemical, quality characteristics and thermal properties were studied in flax, perilla, and basil seed oils cultivated in Iran. Also the similarities and differences among these seed oils were investigated using principal component analysis (PCA). The results indicated that perilla seed oil contained the highest lipid content followed by flax and basil seed oils. The n-6/n-3 FA ratios of these oils had a range of 0.190-0.320, which was notably lower than those of most vegetable oils. Trilinolenin as the predominant triacylglycerol in the studied flax, perilla, and basil seed oils was found at 21.3, 32.0, and 27.5%, respectively. The bioactive compounds, namely tocols, phytosterols, and total phenolics, present in basil and perilla oils were higher than those of flax seed oil. The results of differential scanning calorimeter indicated that the thermal properties of these seed oils were varied, with lower melting and crystallization peak temperature for perilla and basil seed oils. The results of PCA showed that these seed oils could be distinguished using some components however, C14:0, C16:0, C18:3, UFA and ECN 42 could not be used to discriminate among these seed oils. The results were suggestive of the proper nutritional qualities of the studied oils and their possibly being the potential sources of FAs for enriching the diets with α-linolenic acid and other functional compounds.
对伊朗种植的亚麻籽、紫苏籽和罗勒籽油的出油率、脂肪酸（FA）组成、理化性质、品质特征和热性质进行了研究。还使用主成分分析（PCA）研究了这些籽油之间的异同。结果表明，紫苏籽油的脂质含量最高，其次是亚麻籽和罗勒籽油。这些油的n-6/n-3 FA比值在0.190-0.320范围内，明显低于大多数植物油。在研究的亚麻籽、紫苏籽和罗勒籽油中，作为主要三酰甘油的三亚麻酸分别占21.3%、32.0%和27.5%。罗勒油和紫苏油中存在的生物活性化合物，即生育酚、植物甾醇和总酚类物质，高于亚麻籽油。差示扫描量热仪的结果表明，这些籽油的热性质各不相同，紫苏籽和罗勒籽油的熔点和结晶峰温度较低。PCA结果表明，这些籽油可以通过一些成分进行区分，然而，C14:0、C16:0、C18:3、UFA和ECN 42不能用于区分这些籽油。结果表明，所研究的油具有适当的营养品质，它们可能是通过α-亚麻酸和其他功能化合物丰富饮食的脂肪酸潜在来源。
