芫荽果实发育过程中的脂肪酸组成和含油量。

Fatty acid composition and oil content during coriander fruit development.

机构信息

Laboratoire de Chimie Agro-industrielle, LCA, Université de Toulouse, INRA, Toulouse, France; Institute of Ecology and Biological Resources, Vietnam Academy of Science and Technology, Viet Nam.

Laboratoire de Chimie Agro-industrielle, LCA, Université de Toulouse, INRA, Toulouse, France.

出版信息

Food Chem. 2020 Oct 1;326:127034. doi: 10.1016/j.foodchem.2020.127034. Epub 2020 May 12.

DOI:10.1016/j.foodchem.2020.127034

PMID:32438233

Abstract

Coriander contains petroselinic acid, an isomer fatty acid of oleic acid. Coriander seed oil has been proposed as novel food ingredient in the European Union. Field experiments were performed at Auch (France) during two seasons (2010 and 2011). From flowering to maturity, fruits were harvested weekly and oil content and fatty acid (FA) compositions were determined. Fruits presented 2% more oil in 2010 than in 2011. Petroselinic acid (PA) contents was higher in 2011 than in 2010. Oil accumulation began earlier after flowering (2 DAF) in 2011. A first step in accumulation was identified between two and 21 DAF characterized by high SFA and PUFA, which decreased 21 DAF. Subsequently, PA increased to its highest concentration (30-55 DAF) and SFA and PUFA reached their lowest. These results suggest that higher concentrations of PA can be achieved by collecting fruits before full maturity.

摘要

芫荽含有芥子酸，即油酸的一种异构体脂肪酸。芫荽籽油已被提议作为欧盟的新型食品成分。在奥克（法国）进行了两个季节（2010 年和 2011 年）的田间试验。从开花到成熟，每周收获一次果实，并测定油含量和脂肪酸（FA）组成。2010 年果实中的油比 2011 年多 2%。2011 年芥子酸（PA）的含量高于 2010 年。2011 年开花后（2 DAF）油的积累开始得更早。在 2 到 21 DAF 之间确定了积累的第一步，其特征是高 SFA 和 PUFA，21 DAF 时它们减少。随后，PA 增加到最高浓度（30-55 DAF），SFA 和 PUFA 达到最低。这些结果表明，通过在完全成熟之前收集果实，可以获得更高浓度的 PA。