Max Rubner-Institut (MRI), Bundesforschungsinstitut für Ernährung und Lebensmittel Institut für Sicherheit und Qualitätbei Getreide.
Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University.
J Oleo Sci. 2021 Nov 3;70(11):1607-1614. doi: 10.5650/jos.ess21225. Epub 2021 Oct 12.
Oil contents of seeds changed between 15.89 g/100 g (purslane) and 38.97 g/100 g (black radish). Palmitic acid contents of oil samples were found between 2.2 g/100 g (turnip) and 15.0 g/100 g (purslane). While oleic acid contents of oil samples change between 12.1% (turnip) and 69.8% (purple carrot), linoleic acid contents of oils were determined between 8.9% (black radish) and 57.0% (onion). The highest linolenic acid was found in purslane oil (26.7%). While α-tocopherol contents of oil samples range from 2.01 mg/kg (purple carrot) to 903.01 mg/kg (onion), γ-tocopherol contents of vegetable seed oils changed between 1.14 mg/kg (curly lettuce) and 557.22 mg/kg (purslane). While campesterin contents of seed oils change between 203.2 mg/kg (purple carrot) and 2808.5 mg/kg (cabbage Yalova), stosterin contents of oil samples varied from 981.5 (curly lettuce) to 4843.3 mg/kg (purslane). The highest brassicasterin and δ5-avenasterin were found in red cabbage oil (894.5 mg/kg) and purslane seed oils (971.3 mg/kg), respectively. Total sterol contents of seed oils changed between 2960.4 mg/kg (purple carrot) and 9185.1 mg/kg (purslane). According to the results, vegetable seeds have different bioactive compound such as fatty acid, tocopherol and phytosterol.
种子的油含量在 15.89 克/100 克（马齿苋）和 38.97 克/100 克（黑萝卜）之间变化。油样中的棕榈酸含量在 2.2 克/100 克（萝卜）和 15.0 克/100 克（马齿苋）之间。油样中的油酸含量在 12.1%（萝卜）和 69.8%（紫胡萝卜）之间变化，而亚油酸含量在 8.9%（黑萝卜）和 57.0%（洋葱）之间。亚麻酸含量最高的是马齿苋油（26.7%）。油样中的α-生育酚含量在 2.01 毫克/千克（紫胡萝卜）至 903.01 毫克/千克（洋葱）之间，而蔬菜籽油中的γ-生育酚含量在 1.14 毫克/千克（皱叶生菜）和 557.22 毫克/千克（马齿苋）之间变化。甾醇含量在 203.2 毫克/千克（紫胡萝卜）和 2808.5 毫克/千克（雅洛瓦白菜）之间变化，而甾醇含量在油样中从 981.5（皱叶生菜）到 4843.3 毫克/千克（马齿苋）不等。菜心籽油和马齿苋籽油中的 Brassicasterin 和 δ5-avenasterin 含量最高，分别为 894.5 毫克/千克和 971.3 毫克/千克。种子油中的总甾醇含量在 2960.4 毫克/千克（紫胡萝卜）和 9185.1 毫克/千克（马齿苋）之间变化。根据结果，蔬菜种子含有不同的生物活性化合物，如脂肪酸、生育酚和植物甾醇。
