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Comparison and analysis characteristics of flax, perilla and basil seed oils cultivated in Iran

  • A. Zamani Ghaleshahi
  • H. EzzatpanahEmail author
  • Gh. Rajabzadeh
  • M. Ghavami
Original Article
  • 7 Downloads

Abstract

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.

Keywords

Omega-3 FA Tocols Phytosterols Total phenolic Oxidative stability Thermal properties 

Notes

Supplementary material

13197_2019_4158_MOESM1_ESM.pdf (240 kb)
Supplementary material 1 (PDF 239 kb)

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Department of Food Science and Technology, Science and Research BranchIslamic Azad UniversityTehranIran
  2. 2.Department of Food NanotechnologyResearch Institute of Food Science and TechnologyMashhadIran

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