Spices in the Apiaceae Family Represent the Healthiest Fatty Acid Profile: A Systematic Comparison of 34 Widely Used Spices and Herbs.
atherogenic index (AI)
erucic acid
fat quality indices
hypocholesterolemic fatty acids
petroselinic acid
polyunsaturated fatty acids (PUFAs)
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
14 Apr 2021
14 Apr 2021
Historique:
received:
08
03
2021
revised:
09
04
2021
accepted:
12
04
2021
entrez:
30
4
2021
pubmed:
1
5
2021
medline:
1
5
2021
Statut:
epublish
Résumé
Spices and herbs are well-known for being rich in healthy bioactive metabolites. In recent years, interest in the fatty acid composition of different foods has greatly increased. Thus, the present study was designed to characterize the fatty acid composition of 34 widely used spices and herbs. Utilizing gas chromatography (GC) flame ionization detection (FID) and GC mass spectrometry (MS), we identified and quantified 18 fatty acids. This showed a significant variation among the studied spices and herbs. In general, oleic and linoleic acid dominate in seed spices, whereas palmitic, stearic, oleic, linoleic, and α-linolenic acids are the major constituents of herbs. Among the studied spices and herbs, the ratio of
Identifiants
pubmed: 33920058
pii: foods10040854
doi: 10.3390/foods10040854
pmc: PMC8071036
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Konkuk University
ID : XX
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