Biochemical Characterization of Coriander Cakes Obtained by Extrusion
This study was designed to examine the effect of operating conditions such as nozzle diameter on fatty acid, sterol, and tocol composition of coriander cakes. Eight fatty acids were identified, with petroselinic acid accounting for 75–77% of the total fatty acids, followed by linoleic, oleic, and pa...
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| Format: | Article |
| Language: | English |
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Wiley
2013-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2013/871631 |
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| author | Jazia Sriti Manel Neffati Kamel Msaada Thierry Talou Brahim Marzouk |
| author_facet | Jazia Sriti Manel Neffati Kamel Msaada Thierry Talou Brahim Marzouk |
| author_sort | Jazia Sriti |
| collection | DOAJ |
| description | This study was designed to examine the effect of operating conditions such as nozzle diameter on fatty acid, sterol, and tocol composition of coriander cakes. Eight fatty acids were identified, with petroselinic acid accounting for 75–77% of the total fatty acids, followed by linoleic, oleic, and palmitic acids, accounting for 12-13%, 5%, and 3%, respectively, of the total fatty acids. β-Sitosterol was the major sterol in all oils with 33–35% of total sterols. The next major sterols in all oils were stigmasterol (24% of total sterols) and Δ7-stigmasterol (15% of total sterols). Coriander cake contained higher amounts of total tocotrienol where γ-tocotrienol was the main compound. |
| format | Article |
| id | doaj-art-6bfcd983140b4b769ddc975a5ea7de4e |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2013-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-6bfcd983140b4b769ddc975a5ea7de4e2025-08-20T03:33:46ZengWileyJournal of Chemistry2090-90632090-90712013-01-01201310.1155/2013/871631871631Biochemical Characterization of Coriander Cakes Obtained by ExtrusionJazia Sriti0Manel Neffati1Kamel Msaada2Thierry Talou3Brahim Marzouk4Bioactive Substances Laboratory, Biotechnology Center, Borj-Cedria Technopark, BP 901, 2050 Hammam-Lif, TunisiaBioactive Substances Laboratory, Biotechnology Center, Borj-Cedria Technopark, BP 901, 2050 Hammam-Lif, TunisiaBioactive Substances Laboratory, Biotechnology Center, Borj-Cedria Technopark, BP 901, 2050 Hammam-Lif, TunisiaAgro-Industrial Chemistry Laboratory, UMR 1010 INRA/INP, ENSIACET, 4 allee Emile Monso, 31030 Toulouse Cedex 4, FranceBioactive Substances Laboratory, Biotechnology Center, Borj-Cedria Technopark, BP 901, 2050 Hammam-Lif, TunisiaThis study was designed to examine the effect of operating conditions such as nozzle diameter on fatty acid, sterol, and tocol composition of coriander cakes. Eight fatty acids were identified, with petroselinic acid accounting for 75–77% of the total fatty acids, followed by linoleic, oleic, and palmitic acids, accounting for 12-13%, 5%, and 3%, respectively, of the total fatty acids. β-Sitosterol was the major sterol in all oils with 33–35% of total sterols. The next major sterols in all oils were stigmasterol (24% of total sterols) and Δ7-stigmasterol (15% of total sterols). Coriander cake contained higher amounts of total tocotrienol where γ-tocotrienol was the main compound.http://dx.doi.org/10.1155/2013/871631 |
| spellingShingle | Jazia Sriti Manel Neffati Kamel Msaada Thierry Talou Brahim Marzouk Biochemical Characterization of Coriander Cakes Obtained by Extrusion Journal of Chemistry |
| title | Biochemical Characterization of Coriander Cakes Obtained by Extrusion |
| title_full | Biochemical Characterization of Coriander Cakes Obtained by Extrusion |
| title_fullStr | Biochemical Characterization of Coriander Cakes Obtained by Extrusion |
| title_full_unstemmed | Biochemical Characterization of Coriander Cakes Obtained by Extrusion |
| title_short | Biochemical Characterization of Coriander Cakes Obtained by Extrusion |
| title_sort | biochemical characterization of coriander cakes obtained by extrusion |
| url | http://dx.doi.org/10.1155/2013/871631 |
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