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Hammam-Lif, Tunisia

Msaada K.,Biotechnology Center in Borj | Msaada K.,Biotechnology Center in Borj | Hosni K.,Biotechnology Center in Borj | Ben Taarit M.,Biotechnology Center in Borj | And 2 more authors.
Rivista Italiana delle Sostanze Grasse | Year: 2010

Chromatographic Analysis of Fatty Acids During Coriander Fruits Ripening Revealed the Identification of 12 Fatty Acids. Fruits Ripening Resulted Mainly in an Increase of Petroselinic Acid and a Decrease of Palmitic Acid. At Full Maturity, the Main Fatty Acids Were Petroselinic (80.36±8.45), Linoleic (14.12±1.35), Palmitic (4.09±0.42) and Stearic (0.66±0.05) Acids. On the Other Hand, First Stages of Maturity Showed That Fruits Were a Good Source of Polyunsaturated Fatty Acids, Such as γ-Linolenic and Linoleic Acids and They are Essential for the Human Diet. In Addition, at all Stages of Maturity, Coriander Fruits Were Potentially an Important Source of Petroselinic Acid Which has Several Industrial Applications as Lubricant and Surfactant. Obtained Results Showed That the Variation in the Fatty Acid Composition of Coriander Fruit During Maturation may be Useful in Understanding the Source of Nutritionally and Industrially Important Fatty Acids. Source

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