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Nutritional composition of Zizyphus lotus L. seeds.
MedLine Citation:
PMID:  22095748     Owner:  NLM     Status:  Publisher    
BACKGROUND: Zizyphus lotus seeds are an unutilized source of vegetable oil and protein and nothing has been reported on their physicochemical characteristics which would indicate the potential uses of these seeds. RESULTS: The percentage composition of the Zizyphus lotus seeds is (on a dry-weight basis): ash 1.05%, oil 32.92%, protein 19.11%, total carbohydrate 40.87% and moisture 6.05%. Calcium, potassium and magnesium constitute the major minerals of Zizyphus lotus seeds. The seed proteins are rich in threonine, glutamic acid, leucine, arginine and aspartic acid (26.73%, 17.28%, 13.11%, 9.47% and 7.76%, respectively). The main fatty acids of the oil are oleic (61.93%), linoleic (18.31%) and palmitic (9.14%) acids. Glycerol trioleate (OOO; O: oleic acid) was the most abundant triacylglycerol, representing 26.48% of the total triacyglycerols. β-Tocopherol was the major tocopherol (130.47 mg 100 g(-1) ). This oil was rich in Δ7-campestrol and β-sitosterol (147.82 and 82.10 mg 100 g(-1) oil), respectively. CONCLUSION: Zizyphus lotus seeds are rich in fat and protein which are of potential industrial significance. In addition, Zizyphus lotus L. seed oil contained many bioactive compounds. This fact is of great economic interest owing to several applications of Zizyphus lotus L. seeds in the food, cosmetics and medicinal industries. Copyright © 2011 Society of Chemical Industry.
Moncef Chouaibi; Nesrine Mahfoudhi; Leila Rezig; Francesco Donsì; Giovanna Ferrari; Salem Hamdi
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-9-23
Journal Detail:
Title:  Journal of the science of food and agriculture     Volume:  -     ISSN:  1097-0010     ISO Abbreviation:  -     Publication Date:  2011 Sep 
Date Detail:
Created Date:  2011-11-18     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0376334     Medline TA:  J Sci Food Agric     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
Copyright © 2011 Society of Chemical Industry.
Department of Chemical and Food Engineering, University of Salerno, Salerno 84084, Italy; Food Preservation Laboratory, High Institute of Food Industry, Elkhadra City, Tunis 1003, Tunisia.
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