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Fatty Acid Composition, Phytochemistry, Antioxidant Activity on Seed Coat and Kernel of Paeonia ostii from Main Geographic Production Areas

文献类型：期刊论文

作者Peng, Li-Ping; Men, Si-Qi; Liu, Zheng-An; Tong, Ning-Ning; Imran, Muhammad1; Shu, Qing-Yan
刊名FOODS
出版日期2020
卷号9期号:1
关键词unsaturated fatty acids vegetable oil antioxidant activity P ostii seed quality
DOI10.3390/foods9010030
文献子类Article
英文摘要Paeonia ostii is an important woody oil plant cultivated in China on a large scale. Its seed oil is enriched with unsaturated fatty acids and a high content of alpha-linolenic acid (ALA), which are beneficial to human health. The aim of this research is to determine the qualitative traits characteristic of P. ostii seed from various production areas in China. In this study, seed quality traits were evaluated on the basis of proximate composition, content of fatty acids, tocopherol, secondary metabolites, and the antioxidant activity of seed coat (PSC) and kernel (PSK). A high content of total fatty acids (298.89-399.34 mg g(-1)), crude protein (16.91%-22.73%), and total tocopherols (167.83-276.70 mu g g(-1)) were obtained from PSK. Significant differences were found in the content of palmitic acids (11.31-14.27 mg g(-1)), stearic acids (2.42-4.24 mg g(-1)), oleic acids (111.25-157.63 mg g(-1)), linoleic acids (54.39-83.59 mg g(-1)), and ALA (99.85-144.71 mg g(-1)) in the 11 main production areas. Eight and seventeen compounds were detected in PSC and PSK, respectively. A significantly higher content of total phenols was observed in PSC (139.49 mg g(-1)) compared with PSK (3.04 mg g(-1)), which was positively related to antioxidant activity. This study indicates that seeds of P. ostii would be a good source of valuable oil and provides a basis for seed quality evaluation for the production of edible oil and potential ALA supplements from the promising woody oil plant.
学科主题Food Science & Technology
出版地BASEL
电子版国际标准刊号2304-8158
WOS关键词CHEMICAL-COMPOSITION ; MONOTERPENE GLYCOSIDES ; VEGETABLE-OILS ; ROOT CORTEX ; TOCOPHEROLS ; EXTRACTS ; BRAIN ; SUFFRUTICOSA ; CULTIVARS
WOS研究方向Food Science & Technology
语种英语
WOS记录号WOS:000513235300030
出版者MDPI
资助机构Strategic Priority Research Program of the Chinese Academy of SciencesChinese Academy of Sciences [XDA23080601]
源URL[http://ir.ibcas.ac.cn/handle/2S10CLM1/21913]  
专题中科院北方资源植物重点实验室
作者单位1.Univ Chinese Acad Sci, Yanqi Lake Campus, Beijing 100049, Peoples R China
2.Chinese Acad Sci, Inst Bot, Key Lab Plant Resources, Beijing 100093, Peoples R China
3.Chinese Acad Sci, Inst Bot, Beijing Bot Garden, Beijing 100093, Peoples R China
4.Chinese Acad Sci, Inst Genet & Dev Biol, State Key Lab Plant Cell & Chromosome Engn, Beijing 100101, Peoples R China
推荐引用方式
GB/T 7714		 Peng, Li-Ping,Men, Si-Qi,Liu, Zheng-An,et al. Fatty Acid Composition, Phytochemistry, Antioxidant Activity on Seed Coat and Kernel of Paeonia ostii from Main Geographic Production Areas[J]. FOODS,2020,9(1).
APA Peng, Li-Ping,Men, Si-Qi,Liu, Zheng-An,Tong, Ning-Ning,Imran, Muhammad,&Shu, Qing-Yan.(2020).Fatty Acid Composition, Phytochemistry, Antioxidant Activity on Seed Coat and Kernel of Paeonia ostii from Main Geographic Production Areas.FOODS,9(1).
MLA Peng, Li-Ping,et al."Fatty Acid Composition, Phytochemistry, Antioxidant Activity on Seed Coat and Kernel of Paeonia ostii from Main Geographic Production Areas".FOODS 9.1(2020).

入库方式： OAI收割

来源：植物研究所

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