Year: 2024
Type: article
Abstract: \nThe fatty acid composition of the oil from the fruits of various olive cultivars (Olea europaea) and seeds of the spicy-aromatic culture Perilla frutescens, growing in the conditions of the Southern Coast of the Crimea, has been specified. cv.ʹNikitskayaʹ is characterized by a high content of monounsaturated (49.5–66.2% oleic acid) and polyunsaturated fatty acids (3.3–10.7% linoleic and 0.2–0.4% linolenic), as well as a low content of saturated acids (10.43% in green and 8.04% in ripe fruits). Perilla seed oil is a rich source of essential polyunsaturated fatty acids: 52.77% linolenic and 10.88% linoleic with an oil content of 34.54% seeds. Perilla oil has the lowest ratio of saturated fatty acids to total (7.42%), while olive oil exhibits the highest ratio of monounsaturated acids (75.68%). Thus, different oilseed crops have unique nutritional features, which means that it is necessary to choose depending on the specific purposes of use.\n
Language: English
Subfield: Organic Chemistry
Field: Chemistry
Domain: Physical Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W6884548294
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