Fatty acid composition, tocopherol and sterol contents of sesame, poppy, wheat germ and pecan oils


Matthäus Bertrand, Mehmet Musa Özcan

Volume 27, Issue 2;
Pages: 160-163; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551

The oil contents of samples changed between 49.4 % and 75.2%. The key fatty acids of oil samples were oleic (36.5-69.6%), linoleic (20.4-46.4 %) and palmitic (6.1-9.2.2%). The α-tocopherol, γ-tocopherol, δ-tocopherol and δ-tocotrienol contents of oil samples varied between 0.3 and 17.06, 0.0 and 10.9, 0.0 and 523.9, 0.0 and 880.7 mg/100 g, respectively. In addition, total tocopherol contents of oils varied between 11.7 (pecan walnut) and 1222.6 mg/100 g (poppy). β-Sitosterol was the major sterol of oil samples, and its contents changed between 57.63 mg/kg (sesame) and 80.97 mg/kg (pecan walnut). The seed and kernels are to be a potential source of valuable oil which used for edible and industrial applications.
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