Chemical Composition of Seed Oils Recovered from Different Pear (Pyrus communis L.) Cultivars |
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| Authors: | Pawe? Górna? Magdalena Rudzińska Marianna Raczyk Inga Mi?ina Arianne Soliven Dalija Segli?a |
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| Affiliation: | 1. +371‐63707345;2. Latvia State Institute of Fruit‐Growing, Dobele, Latvia;3. , Faculty of Food Science and Nutrition, Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Poznań, Poland;4. , School of Science and Health, Australian Centre for Research on Separation Science (ACROSS), University of Western Sydney (Parramatta), Sydney, NSW, Australia |
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| Abstract: | Lipophilic bioactive compounds in oils recovered from the seeds of eight pear (Pyrus communis L.) cultivars were studied. Oil yield in pear seeds ranged between 16.3 and 31.5 % (w/w) dw. The main fatty acids were palmitic acid (6.13–8.52 %), oleic acid (27.39–38.17 %) and linoleic acid (50.73–63.78 %), all three representing 96–99 % of the total detected fatty acids. The range of total tocochromanols was between 120.5 and 216.1 mg/100 g of oil. Independent of the cultivar, the γ‐tocopherol was the main tocochromanol and constituted approximately 88 %. The contents of the carotenoids and squalene were between 0.69–2.99 and 25.5–40.8 mg/100 g of oil, respectively. The β‐sitosterol constituted 83.4–87.6 % of total sterols contents, which ranged between 276.4 and 600.1 mg/100 g of oil. Three significant correlations were found between oil yield and total contents of sterols (r = ?0.893), tocochromanols (r = ?0.955) and carotenoids (r = ?0.685) in pear seed oils. |
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| Keywords: | Pear (Pyrus communis L ) seed oil Fatty acids Tocopherols Carotenoids Sterols |
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