文章基本信息

标题：Comparative Assessment of the Fatty Acid Profiles of Crude Oils Extracted from Seeds of Selected Tea ( Camellia sinensis L.) Cultivars
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作者：Kelvin Omondi George ; John K. Wanyoko ; Thomas Kinyanjui 等
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2016
卷号：07
期号：01
页码：1-7
DOI：10.4236/fns.2016.71001
语种：English
出版社：Scientific Research Publishing
摘要：Tea seeds resulting from the cultivation of tea in many parts of the world, often regarded as waste, have been found to contain oil of exceptional quality that can be harnessed for use as an oleo-chemical or chemical intermediate. A comparative study was carried out to examine the free fatty acid profiles of crude oils chemically extracted by Soxhlet extraction from tea seeds collected from different cultivars of Kenyan tea. All the tea seeds of the studied tea cultivars yielded oil, though to different extents (p > 0.05) after the 8-hour extraction. The oils were golden yellow in color. The contents of oleic, linoleic and stearic acids in all the crude test oils have no significant difference (p > 0.05) from each other. However, statistically significant differences (p < 0.05) in the linolenic and palmitic acids contents were evident. Based on the current findings, the test tea oils were predominantly constituted of unsaturated fatty acids, oleic acid being the major unsaturated fatty acid, other fatty acids being present in different but smaller proportions.
关键词：Soxhlet Extraction;TSO;GC;FAMEs;Clonal Variations