棕榈酸
油酸
画眉草属
食品科学
亚油酸
脂肪酸
化学
生物
动物科学
植物
生物化学
作者
Hagos Yisak,Estifanos Ele Yaya,Bhagwan Singh Chandravanshi,Mesfin Redi‐Abshiro
标识
DOI:10.1016/j.jfca.2022.104405
摘要
The main objective of this study was to determine the fatty acid profiles and evaluate the nutritional properties of the white and brown teff grain samples using GC–MS method. The linoleic acid, oleic acid and palmitic acid, respectively, were the dominant compounds in the white and brown teff grain samples accounting for about 73 % and 72.2 % of the total fatty acid content, respectively. The ratio of ω-6/ω-3 found in the present study was 2.29–2.67 % and 2.23–2.54 % for the white and brown teff samples, respectively, and is comparable with the suggested 1–2:1 ratio for normal human growth and development. The atherogenicity and thrombogenicity indices used to determine the lipid quality of the teff grain samples has indicated excellent status of the grains compared to other cereal grains which are useful for the human nutrition and health.
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