Abstract

Carya cathayensis Sarg is distributed near Tianmu mountain areas in Zhejiang Province and Anhui Province, China. Kernel of Carya cathayensis Sarg, which is well-known for the daintiness and nutritional content, is popular and very delicious food in eastern China. In this paper, we investigated the physiochemical properties and nutrient gradients of the kernel oil of Carya cathayensis Sarg. The results showed that the kernel oil of Carya cathayensis Sarg contained 63% of fat, 9.1% of proteins, 3.6% of starch and 4.6% of soluble proteins (based ration of weight). The compositions of the fatty acids were very similar to olive oil, and the total unsaturated fatty acids were 94%. Meanwhile, the kernel oil of Carya cathayensis Sarg also contained some polyphenols such as vanillic acid, ferulic acid, 3-methoxybenzoic acid and quercetin. The content of total polyphenols was 9.7 μg/g. Furthermore, the kernel oil of Carya cathayensis Sarg also contained some trace amount of squalene, β-Sitosterol, Vitamin E.

Highlights

  • Nuts are a wide variety of dried seeds, which are composed of inedible hard shells and edible seeds [1]

  • The compositions of the fatty acids were very similar to olive oil, and the total unsaturated fatty acids were 94%

  • We have investigated the physiochemical properties and nutrient gradients of the kernel oil of Carya cathayensis Sarg

Read more

Summary

Introduction

Nuts are a wide variety of dried seeds, which are composed of inedible hard shells and edible seeds [1]. Most spices of nuts draw a lot of attention on processing and utilizations; some of them are still not well applied and studied Due to their high content of fat contents, nuts are good raw materials for processing edible oil, such as olive, coconut, peanut, palm and so on. These nuts could be utilized to producing oil [5] [6] [7] These oils are composed of high contents of monounsaturated and polyunsaturated fatty acids which are beneficial for human’s blood vessel and heart. Nuts oil which is composed of high content of unsaturated fatty acids could cater these trends.

Determination of Total Fatty Acids
Determination of Total Proteins
Determination of Starch
Determination of Polyphenols
Determination of Squalen
2.11. Determination of Sterol
Results and Discussion
Conclusion
Full Text
Published version (Free)

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call