Nutritional components for kernels of two loquat cultivars

YU Xiao-jie; JIN Xiao-yan; ZHOU Cun-shan; YANG Hu-qing; HE Zhi-ping; WANG Yun-xiang

doi:10.11833/j.issn.2095-0756.2011.01.024

Volume 28 Issue 1

Feb. 2011

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YU Xiao-jie, JIN Xiao-yan, ZHOU Cun-shan, YANG Hu-qing, HE Zhi-ping, WANG Yun-xiang. Nutritional components for kernels of two loquat cultivars[J]. Journal of Zhejiang A&F University, 2011, 28(1): 149-152. doi: 10.11833/j.issn.2095-0756.2011.01.024

Citation:

YU Xiao-jie, JIN Xiao-yan, ZHOU Cun-shan, YANG Hu-qing, HE Zhi-ping, WANG Yun-xiang. Nutritional components for kernels of two loquat cultivars[J]. Journal of Zhejiang A&F University, 2011, 28(1): 149-152. doi: 10.11833/j.issn.2095-0756.2011.01.024

Nutritional components for kernels of two loquat cultivars

doi: 10.11833/j.issn.2095-0756.2011.01.024

1.
School of Agriculture and Food Science，Zhejiang A & F University，Lin’an 311300，Zhejiang，China;
2.
Jiangsu Hengshun Vinegar Industry Co. Ltd.，Zhenjiang 212143，Jiangsu，China

More Information

Corresponding author: WANG Yun-xiang
Publish Date: 2011-02-20

Abstract

To select the best loquat kernels in regards to fatty acids and nutrition from two Eriobotrya japonica cultivars （Ninghaibaiand Dahongpao），differences in normal chemical components and in fatty acid composition using a physico-chemical analysis for the nutritional component and gas chromatography and mass Spectrometer（GC-MS） for the fatty acid profile were tested. Results showed that GC-MS identified 11 fatty acids with total fatty acids for both cultivars being 94.4% in loquat seeds and 93.1% in the seed oil. The total linoleic acid，oleic acid，and linolenic acid in loquat seed of Dahongpao（507.6 gkg-1） was significantly lower （P＜0.05） than in Ninghaibai（578.5 gkg-1），and their total essential fatty acids for loquat seed of Ninghaibai（509.2 gkg-1） was significantly higher （P＜0.05） than in Dahongpao（444.8 gkg-1）. Thus，these results could offer a scientific basis for using underexploited loquat kernels.［Ch，3 fig. 1 tab. 7 ref.］
- botany,
- loquat seed,
- nutritional component,
- fatty acid profile

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通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

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Nutritional components for kernels of two loquat cultivars

1. School of Agriculture and Food Science，Zhejiang A & F University，Lin’an 311300，Zhejiang，China;

2. Jiangsu Hengshun Vinegar Industry Co. Ltd.，Zhenjiang 212143，Jiangsu，China

Corresponding author: WANG Yun-xiang

Publish Date: 2011-02-20

Key words:

Abstract: To select the best loquat kernels in regards to fatty acids and nutrition from two Eriobotrya japonica cultivars （Ninghaibaiand Dahongpao），differences in normal chemical components and in fatty acid composition using a physico-chemical analysis for the nutritional component and gas chromatography and mass Spectrometer（GC-MS） for the fatty acid profile were tested. Results showed that GC-MS identified 11 fatty acids with total fatty acids for both cultivars being 94.4% in loquat seeds and 93.1% in the seed oil. The total linoleic acid，oleic acid，and linolenic acid in loquat seed of Dahongpao（507.6 gkg-1） was significantly lower （P＜0.05） than in Ninghaibai（578.5 gkg-1），and their total essential fatty acids for loquat seed of Ninghaibai（509.2 gkg-1） was significantly higher （P＜0.05） than in Dahongpao（444.8 gkg-1）. Thus，these results could offer a scientific basis for using underexploited loquat kernels.［Ch，3 fig. 1 tab. 7 ref.］

Nutritional components for kernels of two loquat cultivars

doi: 10.11833/j.issn.2095-0756.2011.01.024

Abstract

References

Proportional views

通讯作者: 陈斌, bchen63@163.com

Related

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