文化大學機構典藏 CCUR:Item 987654321/29172
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    jsp.display-item.identifier=請使用永久網址來引用或連結此文件: https://irlib.pccu.edu.tw/handle/987654321/29172


    题名: Chemical composition of seed oils in native Taiwanese Camellia species
    作者: Su, Mong Huai
    Shih, Ming Chih
    Lin, Kuan-Hung
    贡献者: 食營系
    关键词: Camellia seed oil
    Fatty acid
    Oleic acid
    Linoleic acid
    日期: 2014-08
    上传时间: 2015-01-22 09:47:17 (UTC+8)
    摘要: The aim of this study was to examine the fatty acid (FA) composition and levels in seeds of twelve native Camellia species collected in different populations of major producing regions in Taiwan. The constituents of FAs varied within and among populations. Oleic acid (OA) was found to be the predominant FA constituent in all species. Remarkably high levels of unsaturated OA and linoleic acid (LA), found in two populations of Camellia tenuiflora (CT), C transarisanensis (CTA), and C. furfuracea (CFA), were similar to those reported for olive oil. The levels of saturated palmitic acid (PA) from most of the tested seed oils were less than 13%. Among the different fats, some FAs can be used as functional ingredients for topical applications. The seed oils of CT, CTA, and CFA possess chemical compounds that make them useful in health-oriented cooking due to their high OA and LA contents and low PA content. (C) 2014 Elsevier Ltd. All rights reserved.
    關聯: FOOD CHEMISTRY 卷: 156 頁碼: 369-373
    显示于类别:[保健營養學系 ] 期刊論文

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