Fatty Acid Composition and Sterol Contents of Some Origanum Seed Oils

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dc.contributor.authorMatthaeus, Bertrand
dc.contributor.authorOzcan, Mehmet Musa
dc.contributor.authorDogu, Suleyman
dc.date.accessioned2024-02-23T12:06:42Z
dc.date.available2024-02-23T12:06:42Z
dc.date.issued2018
dc.departmentNEÜen_US
dc.description.abstractThe aim of this present study is to determine oil content, fatty acid composition, and sterol profile of several Origanum species from Turkey to show the usefulness of this unusual raw material for oil processing. The oil content of Origanum seeds are found between 7.8% (O. brevides) and 27.2% (O. majorana). Linoleic [10.7% (O. brevidens) to 20.8% (O. vulgare subsp. viride)] and -linolenic acid [34.4% (O. brevidens) and 67.4% (O. minutiflorum)] are the predominant fatty acids of Origanum seed oils. The seed oils of Origanum samples only contain low levels of saturated fatty acids with palmitic and stearic acid as the main saturated fatty acids. Among all oil samples, the highest phytosterol content is found for ss-sitosterol ranging between 2462mgkg(-1) (O. vulgare subsp hirtum) and 5280mgkg(-1) (O. minutiflorum). Most of the Origanum species are very similar to O. vulgare regarding fatty acid and phytosterol composition, only O. brevidens shows a fatty acid composition with oleic and linoleic acid as predominant.Practical application: Today the search for new raw materials for oil processing is an ongoing task to solve the world-wide increasing demand for edible oil. From several investigations it is known that seed oil from Origanum vulgare is a good source of edible oil and essential fatty acids. The present work also gives some new information about the oil content as well as the composition of fatty acids and phytosterols of other members of the genus Origanum to evaluate their usefulness for the production of edible oil. In this study, oil content, fatty acid composition and sterol profile of several Origanum species collected from several provinces (Antalya, Bilecik, Bolu, Burdur, Hatay, Isparta, Karaman, Mersin and Osmaniye) of Turkey are determined. Most of the Origanum species are very similar to O. vulgare regarding fatty acid and phytosterol composition. Only O. brevidens shows a fatty acid composition with oleic and linoleic acid as predominant.en_US
dc.identifier.doi10.1002/ejlt.201800094
dc.identifier.issn1438-7697
dc.identifier.issn1438-9312
dc.identifier.issue7en_US
dc.identifier.scopus2-s2.0-85049568149en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1002/ejlt.201800094
dc.identifier.urihttps://hdl.handle.net/20.500.12452/10555
dc.identifier.volume120en_US
dc.identifier.wosWOS:000437736400014en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofEuropean Journal Of Lipid Science And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFatty Acidsen_US
dc.subjectSeed Oilsen_US
dc.subjectSterolsen_US
dc.titleFatty Acid Composition and Sterol Contents of Some Origanum Seed Oilsen_US
dc.typeArticleen_US

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