Fatty acid profile in varieties of chestnut fruits from Tenerife (Spain) Perfil de acidos grasos en variedades de castanas procedentes de Tenerife (Espana)
Fatty acid profile in varieties of chestnut fruits from Tenerife (Spain) Perfil de acidos grasos en variedades de castanas procedentes de Tenerife (Espana)
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DOI：
10.1080/19476331003686858
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发表时间：
2011-01-01
影响因子：
2.1
通讯作者：
Rodriguez Rodriguez, E.
中科院分区：
文献类型：
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作者：
Astorga Espana, M. S.;Rodriguez Galdon, B.;Rodriguez Rodriguez, E.
测定了21个板栗品种的总脂肪和脂肪酸含量。计算了饱和酸、单不饱和酸、多不饱和酸总量以及油酸/亚油酸、亚油酸/亚麻酸之间的关系。栗子脂肪中的主要脂肪酸是亚油酸（占总脂肪酸的43.4 +/- 4.1%）、油酸（占总脂肪酸的30.5 +/- 4.8%）、棕榈酸（占总脂肪酸的14.7 +/- 1.7%）和亚麻酸（占总脂肪酸的6.76 +/- 2.02%）。在所调查的所有品种中，这些FA占总FA的约90%。相当大的差异，观察到在许多FA和它们的关系，根据品种。产地的影响仅对花生酸含量有显著影响。油酸与亚油酸（r=-0.743）和亚麻酸（r=-0.593）之间存在相关性，从而表明它们之间的代谢关系。
Total fat and fatty acids (FA) were determined in chestnut samples belonging to 21 different chestnut varieties. Total saturated, monounsaturated, polyunsaturated acids and the relationships between them, such as oleic/linoleic and linoleic/linolenic, were calculated. The predominant FAs in the fat of chestnuts were linoleic acid (43.4 +/- 4.1% of total FA), oleic acid (30.5 +/- 4.8% of total FA), palmitic acid (14.7 +/- 1.7% of total FA), and linolenic acid (6.76 +/- 2.02% of total FA). These FA represent epsilon 90% of the total FA in all the varieties investigated. Considerable differences were observed in many FA and in their relationships according to the variety. The influence of the production zone only significantly affected the content of arachidic acid. Correlations between oleic acid with linoleic (r=-0.743) and linolenic (r=-0.593) acids were observed thereby indicating metabolic relationships between them.