Quality analysis of Idesia polycarpa fruit oil samples from cultivars with different phenotypes
To study the quality characteristics of Idesia polycarpa fruit oil (IPFO) samples under varying phenotypic traits and their differences, three typical phenotypic fruits of the same cultivar were compared, both morphologically and chemically. The results revealed that the highest water content (51.90...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524010150 |
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| author | Tianting Luo Jiaqi Xu Zhouqin Zhen Xue Pan Lang Feng Likang Qin Tingyuan Ren |
| author_facet | Tianting Luo Jiaqi Xu Zhouqin Zhen Xue Pan Lang Feng Likang Qin Tingyuan Ren |
| author_sort | Tianting Luo |
| collection | DOAJ |
| description | To study the quality characteristics of Idesia polycarpa fruit oil (IPFO) samples under varying phenotypic traits and their differences, three typical phenotypic fruits of the same cultivar were compared, both morphologically and chemically. The results revealed that the highest water content (51.90 %) occurred in small red fruits (RID-S), and the highest oil content (20.63 %) was obtained in large yellow fruits (YID). A total of 532 aroma compounds were identified via gas chromatography–mass spectrometry (GC–MS), with terpenes as the major contributors. The fatty acid composition was dominated by linoleic acid (LA), palmitic acid and oleic acid, and the LA content was highest in large red fruits (RID-B) (1633.25–1807.21 μg/mL), whereas the palmitic acid and oleic acid contents were highest in YID (863.72–976.70 μg/mL and 505.96–604.04 μg/mL, respectively). The oil quality of I. polycarpa varied according to its phenotypic characteristics, with RID-B identified as an excellent cultivar, followed by YID and RID-S. |
| format | Article |
| id | doaj-art-942ba1e49527446b93468521a17c0c9f |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-942ba1e49527446b93468521a17c0c9f2025-02-12T05:32:07ZengElsevierFood Chemistry: X2590-15752025-01-0125102127Quality analysis of Idesia polycarpa fruit oil samples from cultivars with different phenotypesTianting Luo0Jiaqi Xu1Zhouqin Zhen2Xue Pan3Lang Feng4Likang Qin5Tingyuan Ren6College of Brewing and Food Engineering, Guizhou University, Guiyang 550025, Guizhou, ChinaCollege of Brewing and Food Engineering, Guizhou University, Guiyang 550025, Guizhou, ChinaCollege of Brewing and Food Engineering, Guizhou University, Guiyang 550025, Guizhou, ChinaCollege of Brewing and Food Engineering, Guizhou University, Guiyang 550025, Guizhou, ChinaSchool of Mechanical Engineering, Guizhou University, Guiyang 550025, Guizhou, ChinaCollege of Brewing and Food Engineering, Guizhou University, Guiyang 550025, Guizhou, ChinaCollege of Brewing and Food Engineering, Guizhou University, Guiyang 550025, Guizhou, China; Corresponding author.To study the quality characteristics of Idesia polycarpa fruit oil (IPFO) samples under varying phenotypic traits and their differences, three typical phenotypic fruits of the same cultivar were compared, both morphologically and chemically. The results revealed that the highest water content (51.90 %) occurred in small red fruits (RID-S), and the highest oil content (20.63 %) was obtained in large yellow fruits (YID). A total of 532 aroma compounds were identified via gas chromatography–mass spectrometry (GC–MS), with terpenes as the major contributors. The fatty acid composition was dominated by linoleic acid (LA), palmitic acid and oleic acid, and the LA content was highest in large red fruits (RID-B) (1633.25–1807.21 μg/mL), whereas the palmitic acid and oleic acid contents were highest in YID (863.72–976.70 μg/mL and 505.96–604.04 μg/mL, respectively). The oil quality of I. polycarpa varied according to its phenotypic characteristics, with RID-B identified as an excellent cultivar, followed by YID and RID-S.http://www.sciencedirect.com/science/article/pii/S2590157524010150Idesia polycarpa fruit oil (IPFO)TraitsAroma compositionFatty acid composition |
| spellingShingle | Tianting Luo Jiaqi Xu Zhouqin Zhen Xue Pan Lang Feng Likang Qin Tingyuan Ren Quality analysis of Idesia polycarpa fruit oil samples from cultivars with different phenotypes Food Chemistry: X Idesia polycarpa fruit oil (IPFO) Traits Aroma composition Fatty acid composition |
| title | Quality analysis of Idesia polycarpa fruit oil samples from cultivars with different phenotypes |
| title_full | Quality analysis of Idesia polycarpa fruit oil samples from cultivars with different phenotypes |
| title_fullStr | Quality analysis of Idesia polycarpa fruit oil samples from cultivars with different phenotypes |
| title_full_unstemmed | Quality analysis of Idesia polycarpa fruit oil samples from cultivars with different phenotypes |
| title_short | Quality analysis of Idesia polycarpa fruit oil samples from cultivars with different phenotypes |
| title_sort | quality analysis of idesia polycarpa fruit oil samples from cultivars with different phenotypes |
| topic | Idesia polycarpa fruit oil (IPFO) Traits Aroma composition Fatty acid composition |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524010150 |
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