Fatty Acid Compositions of Cold Press Oils of Seven Edible Plant Seeds Grown in Turkey

Abstract

The range of total saturated fatty acids (SFA) of the samples was between 4.73 and 13.99%. The lowest SFA belonged to coriander seed oil (4.73%). The anise seed oil had the highest SFA level (13.99%), and most of them was palmitic acid (16:0) (10.51%) followed by stearic acid (18:0) (3.3%) and myristic acid (14:0) (0.17%). The palmitic acid levels of the seed oils ranged from 3.86% in cumin oil to 10.51% in anise oil. The total unsaturated fatty acid (TUFA) contents of the samples ranged from 85.02% to 94.58%. The highest TUFA value belonged to the coriander seed oil (95.58%). In contrast, the TUFA level of the walnut oil was the lowest (85.02%). The oleic acid (18:1; ω-9) content was predominant in anise, carrot, coriander, cumin, and fennel seeds oils, and it was the highest unsaturated fatty acid among the samples, while the linoleic acid (18:2; ω-6) was the predominant FA in walnut and wheat oils among the samples. The ranges of oleic acid in the oil samples were between 14.36–79.49%. Again the linolenic acid (18:3; ω-3) contents of the walnut and wheat oils were fairly high, 7.24 and 13.08%, respectively. Fennel seeds are rich in essential oil, and these components are used in flavors, liqueurs, bread, pickles, pastries, fish, and cheese, and they are ingredient of cosmetics and pharmaceutical products as well [3]. Kiralan et al. [4] reported that coriander seed oil had predominantly oleic (80.23%, ω-9) and linoleic acids (13.97%, ω-6). The main fatty acid of cold press carrot seed oil was oleic acid (82.08%), followed by linoleic acid (13.19%) [1]. Unsaturated fatty acids in Greek walnut were as high as 85%, while the percentage of the saturated fatty acids was around 15% [5].