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Comparative advantages of chemical compositions of specific edible vegetable oils

Oil Crop Science 2023年第1期8卷 1-6页

作者： Li Xue Ruinan Yang Xuefang Wang Fei Ma Li Yu Liangxiao Zhang Peiwu Li Key Laboratory of Biology and Genetic Improvement of Oil Crops Ministry of Agriculture and Rural AffairsLaboratory of Risk Assessment for Oilseed Products(Wuhan)Quality Inspection and Test Center for Oilseed ProductsOil Crops Research InstituteChinese Academy of Agricultural SciencesWuhan430062China College of Food Science and Engineering Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and SafetyNanjing210023China Hubei Hongshan Laboratory Wuhan430070China Xianghu Laboratory Hangzhou311231China

As important supplementary to major edible oils, comparative chemical advantages of minor edible oils decidetheir development and usage. In this study, chemical composition of 13 kinds of specific edible vegetable oilswere investigated. The comparative advantages of chemical compositions of these edible oils were obtained asfollows: (1) camellia, tiger nut and almond oil were rich in oleic acid, the contents of which accounted for79.43%, 69.16% and 66.26%, respectively;(2) safflower oil contained the highest content of linoleic acid(76.69%), followed by grape seed (66.85%) and walnut oil (57.30%);(3) perilla seed, siritch, peony seed andherbaceous peony seed oil were rich in α-linolenic acid (59.61%, 43.74%, 40.83% and 30.84%, respectively);(4)the total phytosterol contents of these oils ranged from 91.46 mg/100 g (camellia oil) to 506.46 mg/100 g (siritchoil);and (5) The best source of tocopherols was sacha inchi oil (122.74 mg/100 g), followed by perilla seed oil(55.89 mg/100 g), peony seed oil (53.73 mg/100 g) and herbaceous peony seed oil (47.17 mg/100 g). Thecomparative advantages of these specific edible oils indicated that they possess the high potential nutritionalvalues and health care functions.

关键词： Comparative advantages Fatty acid composition Phytosterols Tocopherols specific vegetable oils Chemical composition

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