Fatty acid composition of Iranian citrus seed oils

Filsoof, M.; Mehran, M.

doi:10.1007/bf02586282

Cited by 10 publications

(1 citation statement)

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“…The total saturated fatty acids content in the seed of citron, mandarin and mixture oils were almost the same (34%) and was higher than that in orange seed oil (31%). These results are confirmed by the findings of French [41] for citrus seed oils, Filsoof and Mehran [42] for Iranian citrus seed oil and Abdo [34] for the Egyptian orange seed oil. Arachidic, lauric and myristic were traces in all oil samples compared to the other fatty acids.…”

Section: Fatty Acids Compositionsupporting

confidence: 95%

Properties of some citrus seeds. Part 3. Evaluation as a new source of protein and oil

El‐Adawy¹,

El-Bedawy

Rahma

et al. 1999

Nahrung

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The chemical composition and minerals content of citrus seeds and its flours, the characteristics and structure of citrus seed oils as well as nutritional properties were studied. The citrus seeds and its flours were rich in oil and protein, respectively. Both citrus seeds and flours proved to be a good source for minerals K, Ca, P, Na, Fe and Mg. The flours of citrus seeds were rich in leucine, valine, total aromatic and total sulfur amino acids compared to FAO/WHO reference. Refractive index, specific gravity, melting point, colour and viscosity of citrus seeds oils differed slightly. Citrus seed oils had eight classes, according to the results of thin‐layer chromatogram. Triglycerides were the major oil class in all samples. The citrus seeds oil samples contained eight fatty acids while linoleic, oleic and palmitic acids were major acids. Some antinutritional compounds were detected in the flours. The results revealed that, glucosides, stachyose, raffinose, trypsin inhibitor, phytic acid and tannins were present in all citrus seeds flours. The data established that all flours were completely free from any agglutination activity. The biological values, true and apparent digestibility of mandarin seed protein were the lowest among all citrus seeds proteins by all measurements except the PER equations.

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Section: Fatty Acids Compositionsupporting

confidence: 95%