Nutritional composition of Zizyphus lotus L. seeds
BACKGROUND: Zizyphus lotus seeds are an unutilized source of vegetable oil and protein and nothing has been reported on their physicochemical characteristics which would indicate the potential uses of these seeds. RESULTS: The percentage composition of the Zizyphus lotus seeds is (on a dry‐weight ba...
Saved in:
| Published in | Journal of the science of food and agriculture Vol. 92; no. 6; pp. 1171 - 1177 |
|---|---|
| Main Authors | , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Chichester, UK
John Wiley & Sons, Ltd
01.04.2012
Wiley John Wiley and Sons, Limited |
| Subjects | |
| Online Access | Get full text |
| ISSN | 0022-5142 1097-0010 1097-0010 |
| DOI | 10.1002/jsfa.4659 |
Cover
Loading…
| Abstract | BACKGROUND: Zizyphus lotus seeds are an unutilized source of vegetable oil and protein and nothing has been reported on their physicochemical characteristics which would indicate the potential uses of these seeds.
RESULTS: The percentage composition of the Zizyphus lotus seeds is (on a dry‐weight basis): ash 1.05%, oil 32.92%, protein 19.11%, total carbohydrate 40.87% and moisture 6.05%. Calcium, potassium and magnesium constitute the major minerals of Zizyphus lotus seeds. The seed proteins are rich in threonine, glutamic acid, leucine, arginine and aspartic acid (26.73%, 17.28%, 13.11%, 9.47% and 7.76%, respectively). The main fatty acids of the oil are oleic (61.93%), linoleic (18.31%) and palmitic (9.14%) acids. Glycerol trioleate (OOO; O: oleic acid) was the most abundant triacylglycerol, representing 26.48% of the total triacyglycerols. β‐Tocopherol was the major tocopherol (130.47 mg 100 g−1). This oil was rich in Δ7‐campestrol and β‐sitosterol (147.82 and 82.10 mg 100 g−1 oil), respectively.
CONCLUSION: Zizyphus lotus seeds are rich in fat and protein which are of potential industrial significance. In addition, Zizyphus lotus L. seed oil contained many bioactive compounds. This fact is of great economic interest owing to several applications of Zizyphus lotus L. seeds in the food, cosmetics and medicinal industries. Copyright © 2011 Society of Chemical Industry |
|---|---|
| AbstractList | BACKGROUND: Zizyphus lotus seeds are an unutilized source of vegetable oil and protein and nothing has been reported on their physicochemical characteristics which would indicate the potential uses of these seeds.
RESULTS: The percentage composition of the Zizyphus lotus seeds is (on a dry‐weight basis): ash 1.05%, oil 32.92%, protein 19.11%, total carbohydrate 40.87% and moisture 6.05%. Calcium, potassium and magnesium constitute the major minerals of Zizyphus lotus seeds. The seed proteins are rich in threonine, glutamic acid, leucine, arginine and aspartic acid (26.73%, 17.28%, 13.11%, 9.47% and 7.76%, respectively). The main fatty acids of the oil are oleic (61.93%), linoleic (18.31%) and palmitic (9.14%) acids. Glycerol trioleate (OOO; O: oleic acid) was the most abundant triacylglycerol, representing 26.48% of the total triacyglycerols. β‐Tocopherol was the major tocopherol (130.47 mg 100 g −1 ). This oil was rich in Δ7‐campestrol and β‐sitosterol (147.82 and 82.10 mg 100 g −1 oil), respectively.
CONCLUSION: Zizyphus lotus seeds are rich in fat and protein which are of potential industrial significance. In addition, Zizyphus lotus L. seed oil contained many bioactive compounds. This fact is of great economic interest owing to several applications of Zizyphus lotus L. seeds in the food, cosmetics and medicinal industries. Copyright © 2011 Society of Chemical Industry Zizyphus lotus seeds are an unutilized source of vegetable oil and protein and nothing has been reported on their physicochemical characteristics which would indicate the potential uses of these seeds. The percentage composition of the Zizyphus lotus seeds is (on a dry-weight basis): ash 1.05%, oil 32.92%, protein 19.11%, total carbohydrate 40.87% and moisture 6.05%. Calcium, potassium and magnesium constitute the major minerals of Zizyphus lotus seeds. The seed proteins are rich in threonine, glutamic acid, leucine, arginine and aspartic acid (26.73%, 17.28%, 13.11%, 9.47% and 7.76%, respectively). The main fatty acids of the oil are oleic (61.93%), linoleic (18.31%) and palmitic (9.14%) acids. Glycerol trioleate (OOO; O: oleic acid) was the most abundant triacylglycerol, representing 26.48% of the total triacyglycerols. β-Tocopherol was the major tocopherol (130.47 mg 100 g(-1) ). This oil was rich in Δ7-campestrol and β-sitosterol (147.82 and 82.10 mg 100 g(-1) oil), respectively. Zizyphus lotus seeds are rich in fat and protein which are of potential industrial significance. In addition, Zizyphus lotus L. seed oil contained many bioactive compounds. This fact is of great economic interest owing to several applications of Zizyphus lotus L. seeds in the food, cosmetics and medicinal industries. BACKGROUND: Zizyphus lotus seeds are an unutilized source of vegetable oil and protein and nothing has been reported on their physicochemical characteristics which would indicate the potential uses of these seeds. RESULTS: The percentage composition of the Zizyphus lotus seeds is (on a dry‐weight basis): ash 1.05%, oil 32.92%, protein 19.11%, total carbohydrate 40.87% and moisture 6.05%. Calcium, potassium and magnesium constitute the major minerals of Zizyphus lotus seeds. The seed proteins are rich in threonine, glutamic acid, leucine, arginine and aspartic acid (26.73%, 17.28%, 13.11%, 9.47% and 7.76%, respectively). The main fatty acids of the oil are oleic (61.93%), linoleic (18.31%) and palmitic (9.14%) acids. Glycerol trioleate (OOO; O: oleic acid) was the most abundant triacylglycerol, representing 26.48% of the total triacyglycerols. β‐Tocopherol was the major tocopherol (130.47 mg 100 g−1). This oil was rich in Δ7‐campestrol and β‐sitosterol (147.82 and 82.10 mg 100 g−1 oil), respectively. CONCLUSION: Zizyphus lotus seeds are rich in fat and protein which are of potential industrial significance. In addition, Zizyphus lotus L. seed oil contained many bioactive compounds. This fact is of great economic interest owing to several applications of Zizyphus lotus L. seeds in the food, cosmetics and medicinal industries. Zizyphus lotus seeds are an unutilized source of vegetable oil and protein and nothing has been reported on their physicochemical characteristics which would indicate the potential uses of these seeds. The percentage composition of the Zizyphus lotus seeds is (on a dry-weight basis): ash 1.05%, oil 32.92%, protein 19.11%, total carbohydrate 40.87% and moisture 6.05%. Calcium, potassium and magnesium constitute the major minerals of Zizyphus lotus seeds. The seed proteins are rich in threonine, glutamic acid, leucine, arginine and aspartic acid (26.73%, 17.28%, 13.11%, 9.47% and 7.76%, respectively). The main fatty acids of the oil are oleic (61.93%), linoleic (18.31%) and palmitic (9.14%) acids. Glycerol trioleate (OOO; O: oleic acid) was the most abundant triacylglycerol, representing 26.48% of the total triacyglycerols. β-Tocopherol was the major tocopherol (130.47 mg 100 g...). This oil was rich in ...7-campestrol and β-sitosterol (147.82 and 82.10 mg 100 g... oil), respectively. Zizyphus lotus seeds are rich in fat and protein which are of potential industrial significance. In addition, Zizyphus lotus L. seed oil contained many bioactive compounds. This fact is of great economic interest owing to several applications of Zizyphus lotus L. seeds in the food, cosmetics and medicinal industries. (ProQuest: ... denotes formulae/symbols omitted.) BACKGROUND: Zizyphus lotus seeds are an unutilized source of vegetable oil and protein and nothing has been reported on their physicochemical characteristics which would indicate the potential uses of these seeds. RESULTS: The percentage composition of the Zizyphus lotus seeds is (on a dry‐weight basis): ash 1.05%, oil 32.92%, protein 19.11%, total carbohydrate 40.87% and moisture 6.05%. Calcium, potassium and magnesium constitute the major minerals of Zizyphus lotus seeds. The seed proteins are rich in threonine, glutamic acid, leucine, arginine and aspartic acid (26.73%, 17.28%, 13.11%, 9.47% and 7.76%, respectively). The main fatty acids of the oil are oleic (61.93%), linoleic (18.31%) and palmitic (9.14%) acids. Glycerol trioleate (OOO; O: oleic acid) was the most abundant triacylglycerol, representing 26.48% of the total triacyglycerols. β‐Tocopherol was the major tocopherol (130.47 mg 100 g−1). This oil was rich in Δ7‐campestrol and β‐sitosterol (147.82 and 82.10 mg 100 g−1 oil), respectively. CONCLUSION: Zizyphus lotus seeds are rich in fat and protein which are of potential industrial significance. In addition, Zizyphus lotus L. seed oil contained many bioactive compounds. This fact is of great economic interest owing to several applications of Zizyphus lotus L. seeds in the food, cosmetics and medicinal industries. Copyright © 2011 Society of Chemical Industry Zizyphus lotus seeds are an unutilized source of vegetable oil and protein and nothing has been reported on their physicochemical characteristics which would indicate the potential uses of these seeds.BACKGROUNDZizyphus lotus seeds are an unutilized source of vegetable oil and protein and nothing has been reported on their physicochemical characteristics which would indicate the potential uses of these seeds.The percentage composition of the Zizyphus lotus seeds is (on a dry-weight basis): ash 1.05%, oil 32.92%, protein 19.11%, total carbohydrate 40.87% and moisture 6.05%. Calcium, potassium and magnesium constitute the major minerals of Zizyphus lotus seeds. The seed proteins are rich in threonine, glutamic acid, leucine, arginine and aspartic acid (26.73%, 17.28%, 13.11%, 9.47% and 7.76%, respectively). The main fatty acids of the oil are oleic (61.93%), linoleic (18.31%) and palmitic (9.14%) acids. Glycerol trioleate (OOO; O: oleic acid) was the most abundant triacylglycerol, representing 26.48% of the total triacyglycerols. β-Tocopherol was the major tocopherol (130.47 mg 100 g(-1) ). This oil was rich in Δ7-campestrol and β-sitosterol (147.82 and 82.10 mg 100 g(-1) oil), respectively.RESULTSThe percentage composition of the Zizyphus lotus seeds is (on a dry-weight basis): ash 1.05%, oil 32.92%, protein 19.11%, total carbohydrate 40.87% and moisture 6.05%. Calcium, potassium and magnesium constitute the major minerals of Zizyphus lotus seeds. The seed proteins are rich in threonine, glutamic acid, leucine, arginine and aspartic acid (26.73%, 17.28%, 13.11%, 9.47% and 7.76%, respectively). The main fatty acids of the oil are oleic (61.93%), linoleic (18.31%) and palmitic (9.14%) acids. Glycerol trioleate (OOO; O: oleic acid) was the most abundant triacylglycerol, representing 26.48% of the total triacyglycerols. β-Tocopherol was the major tocopherol (130.47 mg 100 g(-1) ). This oil was rich in Δ7-campestrol and β-sitosterol (147.82 and 82.10 mg 100 g(-1) oil), respectively.Zizyphus lotus seeds are rich in fat and protein which are of potential industrial significance. In addition, Zizyphus lotus L. seed oil contained many bioactive compounds. This fact is of great economic interest owing to several applications of Zizyphus lotus L. seeds in the food, cosmetics and medicinal industries.CONCLUSIONZizyphus lotus seeds are rich in fat and protein which are of potential industrial significance. In addition, Zizyphus lotus L. seed oil contained many bioactive compounds. This fact is of great economic interest owing to several applications of Zizyphus lotus L. seeds in the food, cosmetics and medicinal industries. |
| Author | Donsì, Francesco Ferrari, Giovanna Rezig, Leila Chouaibi, Moncef Mahfoudhi, Nesrine Hamdi, Salem |
| Author_xml | – sequence: 1 givenname: Moncef surname: Chouaibi fullname: Chouaibi, Moncef email: moncef.chouaibi@yahoo.com.au organization: Department of Chemical and Food Engineering, University of Salerno, Salerno 84084, Italy – sequence: 2 givenname: Nesrine surname: Mahfoudhi fullname: Mahfoudhi, Nesrine organization: Food Preservation Laboratory, High Institute of Food Industry, Elkhadra City, Tunis 1003, Tunisia – sequence: 3 givenname: Leila surname: Rezig fullname: Rezig, Leila organization: Food Preservation Laboratory, High Institute of Food Industry, Elkhadra City, Tunis 1003, Tunisia – sequence: 4 givenname: Francesco surname: Donsì fullname: Donsì, Francesco organization: Department of Chemical and Food Engineering, University of Salerno, Salerno 84084, Italy – sequence: 5 givenname: Giovanna surname: Ferrari fullname: Ferrari, Giovanna organization: Department of Chemical and Food Engineering, University of Salerno, Salerno 84084, Italy – sequence: 6 givenname: Salem surname: Hamdi fullname: Hamdi, Salem organization: Food Preservation Laboratory, High Institute of Food Industry, Elkhadra City, Tunis 1003, Tunisia |
| BackLink | http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=25651568$$DView record in Pascal Francis https://www.ncbi.nlm.nih.gov/pubmed/22095748$$D View this record in MEDLINE/PubMed |
| BookMark | eNp90U1v1DAQBmALFdFt4cAfQBESAg7Zjh07jo9VRRfKqnyD1Is18TrCSzZe7ESw_HocNgWpAi62LD_vSDNzRA4631lC7lOYUwB2so4Nznkp1C0yo6BkDkDhgMzSH8sF5eyQHMW4BgClyvIOOWQMlJC8mhF2OfTB9c532GbGb7Y-_nplvsmu3I_d9vMQs9b36VzOs2jtKt4ltxtso7033cfkw_mz92fP8-WrxYuz02VuBK1U3pSIjKMqODQSmUDD6qqAwkqFUpVc1VVNa8sVRQm2XgFVyAy1DGxlxAqLY_J4X3cb_NfBxl5vXDS2bbGzfohaMSVAVlwl-eS_kvI0EKZYQRN9eIOu_RBS86me4LKURSETejChod7Yld4Gt8Gw09djS-DRBDAabJuAnXHxjxOloKIc3cnemeBjDLbRxvU4zrcP6FpNQY8L1OMC9bjAlHh6I3Fd9G92qv7NtXb3b6gv3p2fTol8n3Cxt99_JzB80alzKfSny4W-ePn2avHmNeiPxU9jh7cj |
| CODEN | JSFAAE |
| CitedBy_id | crossref_primary_10_1007_s11694_021_00903_z crossref_primary_10_1007_s11694_024_02674_9 crossref_primary_10_1111_jfbc_12006 crossref_primary_10_1016_j_ijbiomac_2023_127913 crossref_primary_10_1155_2016_2867470 crossref_primary_10_1007_s13399_023_03984_6 crossref_primary_10_1016_j_fbio_2014_05_003 crossref_primary_10_1089_jmf_2024_0193 crossref_primary_10_9799_ksfan_2016_29_5_684 crossref_primary_10_3390_molecules25225237 crossref_primary_10_1016_j_foodchem_2021_129109 crossref_primary_10_1007_s10298_013_0776_8 crossref_primary_10_1016_j_molliq_2020_113304 crossref_primary_10_3390_pr8111441 crossref_primary_10_53365_nrfhh_175559 crossref_primary_10_51745_najfnr_5_12_53_68 crossref_primary_10_1007_s11694_018_9925_y crossref_primary_10_1111_1750_3841_12420 crossref_primary_10_1080_17429145_2015_1052026 crossref_primary_10_1007_s42250_021_00294_0 crossref_primary_10_1155_2022_9362366 crossref_primary_10_1080_23311932_2024_2396952 crossref_primary_10_3390_foods13091402 crossref_primary_10_3390_molecules27020483 crossref_primary_10_1007_s10298_016_1056_1 crossref_primary_10_3923_pjn_2019_421_429 crossref_primary_10_1007_s10989_018_9796_4 crossref_primary_10_1155_2024_6685429 crossref_primary_10_1002_fsn3_2313 crossref_primary_10_1016_j_jscs_2014_09_005 crossref_primary_10_1108_ACMM_02_2018_1901 crossref_primary_10_5650_jos_ess22095 crossref_primary_10_1155_2020_1724543 crossref_primary_10_18052_www_scipress_com_IJPPE_14_16 |
| Cites_doi | 10.1007/BF02637677 10.1016/S0378-8741(01)00348-8 10.1016/S0308-8146(01)00148-0 10.1016/j.jfoodeng.2004.04.029 10.1006/phrs.2002.0989 10.1021/jf011556o 10.1016/j.foodhyd.2009.12.003 10.1016/j.indcrop.2010.08.004 10.1111/j.1753-4887.1996.tb03850.x 10.1007/BF02675903 10.1016/j.foodchem.2004.10.020 10.1002/1438-9312(200102)103:2<102::AID-EJLT102>3.0.CO;2-A 10.1016/j.jfca.2003.12.008 10.1051/ocl.2001.0312 10.3746/jfn.2002.7.1.072 10.1016/j.talanta.2008.04.055 10.1016/j.indcrop.2008.04.013 10.1016/j.fitote.2006.09.010 10.5507/bp.2002.001 10.1016/S0090-4295(01)01116-5 10.1007/BF02542620 10.1016/j.ifset.2004.12.001 |
| ContentType | Journal Article |
| Copyright | Copyright © 2011 Society of Chemical Industry 2015 INIST-CNRS Copyright © 2011 Society of Chemical Industry. Copyright John Wiley and Sons, Limited Apr 2012 |
| Copyright_xml | – notice: Copyright © 2011 Society of Chemical Industry – notice: 2015 INIST-CNRS – notice: Copyright © 2011 Society of Chemical Industry. – notice: Copyright John Wiley and Sons, Limited Apr 2012 |
| DBID | BSCLL AAYXX CITATION IQODW CGR CUY CVF ECM EIF NPM 7QF 7QL 7QQ 7QR 7SC 7SE 7SN 7SP 7SR 7ST 7T5 7T7 7TA 7TB 7TM 7U5 7U9 8BQ 8FD C1K F28 FR3 H8D H8G H94 JG9 JQ2 KR7 L7M L~C L~D M7N P64 SOI 7S9 L.6 7X8 |
| DOI | 10.1002/jsfa.4659 |
| DatabaseName | Istex CrossRef Pascal-Francis Medline MEDLINE MEDLINE (Ovid) MEDLINE MEDLINE PubMed Aluminium Industry Abstracts Bacteriology Abstracts (Microbiology B) Ceramic Abstracts Chemoreception Abstracts Computer and Information Systems Abstracts Corrosion Abstracts Ecology Abstracts Electronics & Communications Abstracts Engineered Materials Abstracts Environment Abstracts Immunology Abstracts Industrial and Applied Microbiology Abstracts (Microbiology A) Materials Business File Mechanical & Transportation Engineering Abstracts Nucleic Acids Abstracts Solid State and Superconductivity Abstracts Virology and AIDS Abstracts METADEX Technology Research Database Environmental Sciences and Pollution Management ANTE: Abstracts in New Technology & Engineering Engineering Research Database Aerospace Database Copper Technical Reference Library AIDS and Cancer Research Abstracts Materials Research Database ProQuest Computer Science Collection Civil Engineering Abstracts Advanced Technologies Database with Aerospace Computer and Information Systems Abstracts Academic Computer and Information Systems Abstracts Professional Algology Mycology and Protozoology Abstracts (Microbiology C) Biotechnology and BioEngineering Abstracts Environment Abstracts AGRICOLA AGRICOLA - Academic MEDLINE - Academic |
| DatabaseTitle | CrossRef MEDLINE Medline Complete MEDLINE with Full Text PubMed MEDLINE (Ovid) Materials Research Database Technology Research Database Computer and Information Systems Abstracts – Academic Mechanical & Transportation Engineering Abstracts Nucleic Acids Abstracts ProQuest Computer Science Collection Computer and Information Systems Abstracts Materials Business File Environmental Sciences and Pollution Management Aerospace Database Copper Technical Reference Library Engineered Materials Abstracts Bacteriology Abstracts (Microbiology B) Algology Mycology and Protozoology Abstracts (Microbiology C) AIDS and Cancer Research Abstracts Chemoreception Abstracts Industrial and Applied Microbiology Abstracts (Microbiology A) Advanced Technologies Database with Aerospace ANTE: Abstracts in New Technology & Engineering Civil Engineering Abstracts Aluminium Industry Abstracts Virology and AIDS Abstracts Electronics & Communications Abstracts Ceramic Abstracts Ecology Abstracts METADEX Biotechnology and BioEngineering Abstracts Computer and Information Systems Abstracts Professional Immunology Abstracts Solid State and Superconductivity Abstracts Engineering Research Database Corrosion Abstracts Environment Abstracts AGRICOLA AGRICOLA - Academic MEDLINE - Academic |
| DatabaseTitleList | CrossRef MEDLINE AGRICOLA Materials Research Database MEDLINE - Academic |
| Database_xml | – sequence: 1 dbid: NPM name: PubMed url: https://proxy.k.utb.cz/login?url=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed sourceTypes: Index Database – sequence: 2 dbid: EIF name: MEDLINE url: https://proxy.k.utb.cz/login?url=https://www.webofscience.com/wos/medline/basic-search sourceTypes: Index Database |
| DeliveryMethod | fulltext_linktorsrc |
| Discipline | Economics Agriculture Diet & Clinical Nutrition Chemistry |
| EISSN | 1097-0010 |
| EndPage | 1177 |
| ExternalDocumentID | 2620966141 22095748 25651568 10_1002_jsfa_4659 JSFA4659 ark_67375_WNG_JKRZGQP0_V |
| Genre | article Research Support, Non-U.S. Gov't Journal Article Feature |
| GroupedDBID | --- .3N .GA .GJ .Y3 05W 0R~ 10A 1L6 1OB 1OC 1ZS 29L 3-9 31~ 33P 3SF 3WU 4.4 50Y 50Z 51W 51X 52M 52N 52O 52P 52S 52T 52U 52W 52X 53G 5GY 5VS 66C 702 7PT 8-0 8-1 8-3 8-4 8-5 8UM 930 A03 AAESR AAEVG AAHHS AAIKC AAMNW AANLZ AAONW AASGY AAXRX AAZKR ABCQN ABCUV ABEML ABIJN ABJNI ABPVW ABTAH ACAHQ ACBWZ ACCFJ ACCZN ACFBH ACGFO ACGFS ACIWK ACKIV ACPOU ACPRK ACSCC ACXBN ACXQS ADBBV ADEOM ADIZJ ADKYN ADMGS ADMHG ADOZA ADXAS ADZMN AEEZP AEIGN AEIMD AENEX AEQDE AEUQT AEUYR AFBPY AFFPM AFGKR AFPWT AFRAH AFZJQ AHBTC AI. AIAGR AITYG AIURR AIWBW AJBDE AJXKR ALAGY ALMA_UNASSIGNED_HOLDINGS ALUQN AMBMR AMYDB ASPBG ATUGU AUFTA AVWKF AZBYB AZFZN AZVAB BAFTC BDRZF BFHJK BHBCM BMNLL BMXJE BNHUX BROTX BRXPI BSCLL BY8 CS3 D-E D-F DCZOG DPXWK DR2 DRFUL DROCM DRSTM DU5 EBS EJD F00 F01 F04 F5P FEDTE G-S G.N GNP GODZA H.T H.X HF~ HGLYW HHY HHZ HVGLF HZ~ IX1 J0M JPC KQQ LATKE LAW LC2 LC3 LEEKS LH4 LITHE LOXES LP6 LP7 LUTES LW6 LYRES M64 MEWTI MK4 MRFUL MRSTM MSFUL MSSTM MXFUL MXSTM N04 N05 NF~ NNB O66 O9- OIG P2P P2W P2X P4D PALCI PQQKQ Q.N Q11 QB0 QRW R.K RIG RIWAO RJQFR ROL RWI RX1 RYL SAMSI SUPJJ UB1 V2E V8K VH1 W8V W99 WBFHL WBKPD WH7 WIB WIH WIK WJL WOHZO WQJ WRC WWF WXSBR WYISQ XG1 XOL XPP XV2 Y6R ZCG ZXP ZY4 ZZTAW ~IA ~KM ~WT AAHQN AAMNL AANHP AAYCA ACRPL ACYXJ ADNMO AFWVQ ALVPJ AAYXX AEYWJ AGHNM AGQPQ AGYGG CITATION AAMMB AEFGJ AGXDD AIDQK AIDYY IQODW CGR CUY CVF ECM EIF NPM 7QF 7QL 7QQ 7QR 7SC 7SE 7SN 7SP 7SR 7ST 7T5 7T7 7TA 7TB 7TM 7U5 7U9 8BQ 8FD C1K F28 FR3 H8D H8G H94 JG9 JQ2 KR7 L7M L~C L~D M7N P64 SOI 7S9 L.6 7X8 |
| ID | FETCH-LOGICAL-c5189-f6aa24a9340f7a25ac2b8303e79a79649b8b1be491a70ebd019a2c1e20e8c5da3 |
| IEDL.DBID | DR2 |
| ISSN | 0022-5142 1097-0010 |
| IngestDate | Thu Jul 10 19:10:23 EDT 2025 Fri Jul 11 18:32:57 EDT 2025 Sun Jul 13 04:36:51 EDT 2025 Mon Jul 21 06:04:39 EDT 2025 Mon Jul 21 09:16:43 EDT 2025 Tue Jul 01 04:57:10 EDT 2025 Thu Apr 24 23:08:10 EDT 2025 Wed Jan 22 16:26:55 EST 2025 Wed Oct 30 09:51:55 EDT 2024 |
| IsPeerReviewed | true |
| IsScholarly | true |
| Issue | 6 |
| Keywords | Seeds Oil Zizyphus lotus Mill Physical parameter fatty acid composition Chemical composition thermal profile Profile chemical and physical parameters |
| Language | English |
| License | CC BY 4.0 Copyright © 2011 Society of Chemical Industry. |
| LinkModel | DirectLink |
| MergedId | FETCHMERGED-LOGICAL-c5189-f6aa24a9340f7a25ac2b8303e79a79649b8b1be491a70ebd019a2c1e20e8c5da3 |
| Notes | ark:/67375/WNG-JKRZGQP0-V ArticleID:JSFA4659 istex:E5B9C3CB16B7154185D7E511FE1A3FD8FEAD4720 SourceType-Scholarly Journals-1 ObjectType-Feature-1 content type line 14 ObjectType-Article-1 ObjectType-Feature-2 content type line 23 |
| PMID | 22095748 |
| PQID | 954767337 |
| PQPubID | 37930 |
| PageCount | 7 |
| ParticipantIDs | proquest_miscellaneous_929507849 proquest_miscellaneous_1400129231 proquest_journals_954767337 pubmed_primary_22095748 pascalfrancis_primary_25651568 crossref_citationtrail_10_1002_jsfa_4659 crossref_primary_10_1002_jsfa_4659 wiley_primary_10_1002_jsfa_4659_JSFA4659 istex_primary_ark_67375_WNG_JKRZGQP0_V |
| ProviderPackageCode | CITATION AAYXX |
| PublicationCentury | 2000 |
| PublicationDate | April 2012 |
| PublicationDateYYYYMMDD | 2012-04-01 |
| PublicationDate_xml | – month: 04 year: 2012 text: April 2012 |
| PublicationDecade | 2010 |
| PublicationPlace | Chichester, UK |
| PublicationPlace_xml | – name: Chichester, UK – name: Malden, MA – name: England – name: London |
| PublicationTitle | Journal of the science of food and agriculture |
| PublicationTitleAlternate | J. Sci. Food Agric |
| PublicationYear | 2012 |
| Publisher | John Wiley & Sons, Ltd Wiley John Wiley and Sons, Limited |
| Publisher_xml | – name: John Wiley & Sons, Ltd – name: Wiley – name: John Wiley and Sons, Limited |
| References | Hafidi A, Pioch D and Ajana H, Membrane- based simultaneous degumming and deacidification of vegetable oils. Innov Food Sci Emerg Technol 6: 203-212 (2005). Ntanios F, Plant sterol-ester-enriched spreads as an example of a new functional food. Eur J Lipid Sci Technol 103: 102-106 (2001). Souleles C and Shammas G, Flavonoids from the leaves of Zizyphus jujuba. Fitoterapia 59: 154-156 (1998). AOAC, Official Methods of Analysis (16th edn). Association of Official Analytical Chemists, Washington, DC (1995). Noureddini H, Teoh BC and Davis Clements L, Densities of vegetable oils and fatty acids. J Am Oil Chem Soc 69: 1184-1188 (1992). Kirtiker KR and Basu BD, Indian Medicinal Plants. Latif Mahan Basu, Allahabad, India (1984). Guderjan M, Töpfl S, Angersbach A and Knorr D, Impact of pulsed electric field treatment on the recovery and quality of plant oils. J Food Eng 67: 281-287 (2005). Nyam KL, Tan CP, Lai OM, Long K and Che Man YB, Physicochemical properties and bioactive compounds of selected seed oils. Food Sci Technol 42: 1396-1403 (2009). Neff WE, Mounts TL, Rinsch WM and Konishi H, Photooxidation of soybean oils as affected by triacyglycerol composition and structure. J Am Oil Chem Soc 71: 163-168 (1993). Kallio H, Yang B, Peippo P, Thavonen R and Pan R, Triacyglycerols, glycerophospholipids, tocopherols and tocotrienols in berries and seeds of two subspecies (ssp. Sinensis and mongolica) of sea buckthorn (Hippophaë rhamnoides). J Agric Food Chem 50: 3004-3009 (2002). FAO, Food Energy: Methods of Analysis and Conversion Factors. Report of a Technical Workshop. FAO Food and Nutrition Paper 77, Rome, Italy (2003). Villa B, Calbresi L, Chiesa G, Rise P, Galli C and Sirtori C, Omega-3 fatty acid ethyl esters increase heart rate variability in patients with coronary disease. Pharmacol Res 45: 475-478 (2002). Kim HS, Effects of the Zizyphus jujuba seed extract on the lipid components in hyperlipidemic rats. J Food Sci Nutr 7: 72-77 (2002). Sokol RJ, Vitamin E, in Present Knowledge in Nutrition, ed. by Zeigler EE and Filer J. ILSI Press, Washington, DC, pp. 130-136 (1996). Aronson WJ, Glaspy JA, Reddy ST, Reese D, Heber D and Bagga J, Modulation of omega-3/omega-6 polyunsaturated ratios with dietary fish oils in men with prostate cancer. Urology 58: 283-288 (2001). Bruckert E, Les phytosterols, place dans la prise en charge du patient hyperlipidémique. OCL 8: 312-316 (2001). Stuchílk M and Žak S, Vegetable lipids as compounds of functional foods. Biomed Pap 146: 3-10 (2002). FAO/WHO/UNU, Energy and Protein Requirements. Technical Reports Series 724. WHO, Geneva, pp. 133-138 (1981). AOCS, Determination of Tocopherols and Tocotrienols in Vegetable Oils and Fats by HPLC. AOCS Press, Champaign, IL, pp. 8-89 (1993). Salvador MD, Aranda F, Gómez-Alonso S and Fregapane G, Cornicabra virgin olive oil: a study of five crop seasons. Composition, quality and oxidative stability. Food Chem 74: 267-274 (2001). Huang WK, Food Testing and Analysis. Light Industry Press, China (1989). Neff WE, Mounts TL, Rinsch WM, Konishi H and Agaimy EI, Triacylglycerols with altered fatty acid compositions as affected by triacylglycerol composition and structure. J Am Oil Chem Soc 71: 1101-1109 (1994). Ennouri M, Bourret E, Mondolot L and Attia H, Fatty acid composition and rheological behaviour of prickly pear seed oils. Food Chem 93: 431-437 (2005). Fatnassi S, Nehdi IE and Zarrouk H, Chemical composition and profile characteristics of Osage orange Maclura pomifera (Rafin.) Schneider seed and seed oil. Ind Crops Prod 29: 1-8 (2009). Codex Alimentarius Commission (1st edn), Recommended Internal Standards Edible Fats and Oils, Vol. XI. FAO/WHO, Rome (1982). Quisumbing E, Medicinal Plants of the Philippines. Katho,, Quezon City, Philippines (1978). Lindley J, Flora Medica. Ajay Book Service, New Delhi, India (1981). FAO/WHO, Protein Quality Evaluation. Report of Joint FAO/WHO Expert Consultation. Food and Agriculture Organization of the United Nations, Rome (1991). Karlesind A and Wolff JP, Manuel des Corps Gras. AFECG, Lavoisier (1992). Ahmed MK, Daun JK and Przybylski R, FT-IR based methodology for quantification of total tocopherols, tocotreinols and plastochromanol-8 in vegetable oils. J Food Compos Anal 18: 359-364 (2005). Szydlowska-Czerniak A, Dianoczki C, Recseg K, Karlovits Gy and Szlyk E, Determination of antioxidant capacities of vegetable oils by ferric-ion spectrophotometric methods. Talanta 76: 899-905 (2008). Adzu B, Amos S, Dzarma S, Wambebe C and Gamaniel K, Effect of Zizyphus spina-christi Willd aqueous extract on the central nervous system in mice. J Ethnopharmacol 79: 13-16 (2002). Hargrove RL, Etherton TD, Pearson TA, Harisson EH and Kris-Etherton PM, Low-fat and high-monounsaturated fat diets decrease human low-density lipoprotein oxidative susceptibility in vitro. Nutrition 131: 1758-1763 (2001). Borgi W, Recio MC, Rios JL and Chouchane N, Anti-inflammatory and analgesic activities of flavonoid and saponin fractions from Zizyphus lotus L. root barks. South Afr J Bot 78: 16-19 (2007). MacWillian LD, Comparative Guide to Nutritional Supplements. Northern Dimensions Publishing, Vernon, British Columbia, pp. 31-32 (2005). Borgi W, Ghedira K and Chouchane N, Anti-inflammatory and analgesic activities of Zizyphus lotus L. root barks. Fitoterapia 78: 16-19 (2007). Osborne CG, McTyre RB, Dudek J, Roche KE, Scheuplein R, Silverstein B, et al, Evidence for the relationship of calcium to blood pressure. Nutr Rev 54: 365-381 (1996). AOAC, Official Methods of Analysis of AOAC International (18th edn). Association of Official Analytical Chemists. Gaithersburg, MD (2005). AOCS, Official Methods and Recommended Practices of the American Oil Chemists' Society. AOCS Press, Champaign, IL (1997). Nehdi I, Characteristics, chemical composition and utilization of Albizia julibrissin seed oil. Ind Crops Prod 33: 30-34 (2011). Galla NR and Dubasi GR, Chemical and functional characterization of Gum karaya (Sterculia urens L.). Food Hydrocolloids 24: 479-485 (2010). 2009; 42 2002; 50 2002; 79 2002; 7 1998 1997 2011; 33 1996 1995 2005 2008; 76 1993 2003 1992 1991 2002 2007; 78 1996; 54 2001; 103 2005; 67 1978 2009; 29 1998; 59 2001; 131 2010; 24 1993; 71 2002; 45 2002; 146 2001; 8 1987 1984 2005; 6 1983 1982 1992; 69 1981 2005; 93 2001; 58 1994; 71 2005; 18 2001; 74 1989 e_1_2_6_31_2 Hirsinger F (e_1_2_6_11_2) 1989 AOCS (e_1_2_6_21_2) 1993 Lindley J (e_1_2_6_3_2) 1981 AOAC (e_1_2_6_13_2) 1995 Huang WK (e_1_2_6_15_2) 1989 Le‐Floc'h E (e_1_2_6_8_2) 1983 AOAC (e_1_2_6_16_2) 2005 Codex Alimentarius Commission (e_1_2_6_29_2) 1982 e_1_2_6_18_2 Nyam KL (e_1_2_6_22_2) 2009; 42 FAO/WHO/UNU (e_1_2_6_25_2) 1981 Karlesind A (e_1_2_6_30_2) 1992 Feinberg M (e_1_2_6_47_2) 1987 Kirtiker KR (e_1_2_6_4_2) 1984 e_1_2_6_12_2 e_1_2_6_35_2 Sokol RJ (e_1_2_6_38_2) 1996 e_1_2_6_33_2 e_1_2_6_32_2 e_1_2_6_39_2 e_1_2_6_37_2 e_1_2_6_36_2 MacWillian LD (e_1_2_6_26_2) 2005 AOCS (e_1_2_6_19_2) 1997 e_1_2_6_42_2 Quisumbing E (e_1_2_6_2_2) 1978 Souleles C (e_1_2_6_5_2) 1998; 59 e_1_2_6_20_2 Hargrove RL (e_1_2_6_34_2) 2001; 131 e_1_2_6_40_2 AOCS (e_1_2_6_17_2) 1998 e_1_2_6_7_2 e_1_2_6_9_2 e_1_2_6_6_2 FAO/WHO (e_1_2_6_28_2) 1991 e_1_2_6_24_2 e_1_2_6_23_2 e_1_2_6_43_2 e_1_2_6_27_2 e_1_2_6_44_2 Borgi W (e_1_2_6_10_2) 2007; 78 e_1_2_6_45_2 FAO (e_1_2_6_14_2) 2003 Przybylski R (e_1_2_6_41_2) 2002 e_1_2_6_46_2 |
| References_xml | – reference: AOCS, Determination of Tocopherols and Tocotrienols in Vegetable Oils and Fats by HPLC. AOCS Press, Champaign, IL, pp. 8-89 (1993). – reference: Noureddini H, Teoh BC and Davis Clements L, Densities of vegetable oils and fatty acids. J Am Oil Chem Soc 69: 1184-1188 (1992). – reference: Osborne CG, McTyre RB, Dudek J, Roche KE, Scheuplein R, Silverstein B, et al, Evidence for the relationship of calcium to blood pressure. Nutr Rev 54: 365-381 (1996). – reference: Neff WE, Mounts TL, Rinsch WM and Konishi H, Photooxidation of soybean oils as affected by triacyglycerol composition and structure. J Am Oil Chem Soc 71: 163-168 (1993). – reference: FAO, Food Energy: Methods of Analysis and Conversion Factors. Report of a Technical Workshop. FAO Food and Nutrition Paper 77, Rome, Italy (2003). – reference: Huang WK, Food Testing and Analysis. Light Industry Press, China (1989). – reference: Sokol RJ, Vitamin E, in Present Knowledge in Nutrition, ed. by Zeigler EE and Filer J. ILSI Press, Washington, DC, pp. 130-136 (1996). – reference: Hafidi A, Pioch D and Ajana H, Membrane- based simultaneous degumming and deacidification of vegetable oils. Innov Food Sci Emerg Technol 6: 203-212 (2005). – reference: Kim HS, Effects of the Zizyphus jujuba seed extract on the lipid components in hyperlipidemic rats. J Food Sci Nutr 7: 72-77 (2002). – reference: Bruckert E, Les phytosterols, place dans la prise en charge du patient hyperlipidémique. OCL 8: 312-316 (2001). – reference: MacWillian LD, Comparative Guide to Nutritional Supplements. Northern Dimensions Publishing, Vernon, British Columbia, pp. 31-32 (2005). – reference: Borgi W, Recio MC, Rios JL and Chouchane N, Anti-inflammatory and analgesic activities of flavonoid and saponin fractions from Zizyphus lotus L. root barks. South Afr J Bot 78: 16-19 (2007). – reference: AOAC, Official Methods of Analysis of AOAC International (18th edn). Association of Official Analytical Chemists. Gaithersburg, MD (2005). – reference: Ahmed MK, Daun JK and Przybylski R, FT-IR based methodology for quantification of total tocopherols, tocotreinols and plastochromanol-8 in vegetable oils. J Food Compos Anal 18: 359-364 (2005). – reference: Karlesind A and Wolff JP, Manuel des Corps Gras. AFECG, Lavoisier (1992). – reference: AOCS, Official Methods and Recommended Practices of the American Oil Chemists' Society. AOCS Press, Champaign, IL (1997). – reference: FAO/WHO/UNU, Energy and Protein Requirements. Technical Reports Series 724. WHO, Geneva, pp. 133-138 (1981). – reference: Aronson WJ, Glaspy JA, Reddy ST, Reese D, Heber D and Bagga J, Modulation of omega-3/omega-6 polyunsaturated ratios with dietary fish oils in men with prostate cancer. Urology 58: 283-288 (2001). – reference: Souleles C and Shammas G, Flavonoids from the leaves of Zizyphus jujuba. Fitoterapia 59: 154-156 (1998). – reference: Galla NR and Dubasi GR, Chemical and functional characterization of Gum karaya (Sterculia urens L.). Food Hydrocolloids 24: 479-485 (2010). – reference: Lindley J, Flora Medica. Ajay Book Service, New Delhi, India (1981). – reference: Kirtiker KR and Basu BD, Indian Medicinal Plants. Latif Mahan Basu, Allahabad, India (1984). – reference: Nyam KL, Tan CP, Lai OM, Long K and Che Man YB, Physicochemical properties and bioactive compounds of selected seed oils. Food Sci Technol 42: 1396-1403 (2009). – reference: Stuchílk M and Žak S, Vegetable lipids as compounds of functional foods. Biomed Pap 146: 3-10 (2002). – reference: Fatnassi S, Nehdi IE and Zarrouk H, Chemical composition and profile characteristics of Osage orange Maclura pomifera (Rafin.) Schneider seed and seed oil. Ind Crops Prod 29: 1-8 (2009). – reference: Neff WE, Mounts TL, Rinsch WM, Konishi H and Agaimy EI, Triacylglycerols with altered fatty acid compositions as affected by triacylglycerol composition and structure. J Am Oil Chem Soc 71: 1101-1109 (1994). – reference: Ntanios F, Plant sterol-ester-enriched spreads as an example of a new functional food. Eur J Lipid Sci Technol 103: 102-106 (2001). – reference: Nehdi I, Characteristics, chemical composition and utilization of Albizia julibrissin seed oil. Ind Crops Prod 33: 30-34 (2011). – reference: Ennouri M, Bourret E, Mondolot L and Attia H, Fatty acid composition and rheological behaviour of prickly pear seed oils. Food Chem 93: 431-437 (2005). – reference: Codex Alimentarius Commission (1st edn), Recommended Internal Standards Edible Fats and Oils, Vol. XI. FAO/WHO, Rome (1982). – reference: AOAC, Official Methods of Analysis (16th edn). Association of Official Analytical Chemists, Washington, DC (1995). – reference: FAO/WHO, Protein Quality Evaluation. Report of Joint FAO/WHO Expert Consultation. Food and Agriculture Organization of the United Nations, Rome (1991). – reference: Adzu B, Amos S, Dzarma S, Wambebe C and Gamaniel K, Effect of Zizyphus spina-christi Willd aqueous extract on the central nervous system in mice. J Ethnopharmacol 79: 13-16 (2002). – reference: Hargrove RL, Etherton TD, Pearson TA, Harisson EH and Kris-Etherton PM, Low-fat and high-monounsaturated fat diets decrease human low-density lipoprotein oxidative susceptibility in vitro. Nutrition 131: 1758-1763 (2001). – reference: Villa B, Calbresi L, Chiesa G, Rise P, Galli C and Sirtori C, Omega-3 fatty acid ethyl esters increase heart rate variability in patients with coronary disease. Pharmacol Res 45: 475-478 (2002). – reference: Kallio H, Yang B, Peippo P, Thavonen R and Pan R, Triacyglycerols, glycerophospholipids, tocopherols and tocotrienols in berries and seeds of two subspecies (ssp. Sinensis and mongolica) of sea buckthorn (Hippophaë rhamnoides). J Agric Food Chem 50: 3004-3009 (2002). – reference: Szydlowska-Czerniak A, Dianoczki C, Recseg K, Karlovits Gy and Szlyk E, Determination of antioxidant capacities of vegetable oils by ferric-ion spectrophotometric methods. Talanta 76: 899-905 (2008). – reference: Quisumbing E, Medicinal Plants of the Philippines. Katho,, Quezon City, Philippines (1978). – reference: Guderjan M, Töpfl S, Angersbach A and Knorr D, Impact of pulsed electric field treatment on the recovery and quality of plant oils. J Food Eng 67: 281-287 (2005). – reference: Borgi W, Ghedira K and Chouchane N, Anti-inflammatory and analgesic activities of Zizyphus lotus L. root barks. Fitoterapia 78: 16-19 (2007). – reference: Salvador MD, Aranda F, Gómez-Alonso S and Fregapane G, Cornicabra virgin olive oil: a study of five crop seasons. Composition, quality and oxidative stability. Food Chem 74: 267-274 (2001). – volume: 78 start-page: 16 year: 2007 end-page: 19 article-title: Anti‐inflammatory and analgesic activities of flavonoid and saponin fractions from L. root barks publication-title: South Afr J Bot – year: 1981 – volume: 6 start-page: 203 year: 2005 end-page: 212 article-title: Membrane‐ based simultaneous degumming and deacidification of vegetable oils publication-title: Innov Food Sci Emerg Technol – year: 2005 – volume: 78 start-page: 16 year: 2007 end-page: 19 article-title: Anti‐inflammatory and analgesic activities of L. root barks publication-title: Fitoterapia – year: 1987 – year: 1989 – volume: 7 start-page: 72 year: 2002 end-page: 77 article-title: Effects of the seed extract on the lipid components in hyperlipidemic rats publication-title: J Food Sci Nutr – year: 2003 – volume: 79 start-page: 13 year: 2002 end-page: 16 article-title: Effect of Willd aqueous extract on the central nervous system in mice publication-title: J Ethnopharmacol – volume: 33 start-page: 30 year: 2011 end-page: 34 article-title: Characteristics, chemical composition and utilization of seed oil publication-title: Ind Crops Prod – volume: 24 start-page: 479 year: 2010 end-page: 485 article-title: Chemical and functional characterization of Gum karaya ( L.) publication-title: Food Hydrocolloids – volume: 71 start-page: 163 year: 1993 end-page: 168 article-title: Photooxidation of soybean oils as affected by triacyglycerol composition and structure publication-title: J Am Oil Chem Soc – volume: 76 start-page: 899 year: 2008 end-page: 905 article-title: Determination of antioxidant capacities of vegetable oils by ferric‐ion spectrophotometric methods publication-title: Talanta – volume: 71 start-page: 1101 year: 1994 end-page: 1109 article-title: Triacylglycerols with altered fatty acid compositions as affected by triacylglycerol composition and structure publication-title: J Am Oil Chem Soc – start-page: 133 year: 1981 end-page: 138 – year: 1992 – volume: 50 start-page: 3004 year: 2002 end-page: 3009 article-title: Triacyglycerols, glycerophospholipids, tocopherols and tocotrienols in berries and seeds of two subspecies (ssp. and ) of sea buckthorn ( ) publication-title: J Agric Food Chem – start-page: 130 year: 1996 end-page: 136 – year: 1998 – start-page: 150 year: 1983 end-page: 151 – start-page: 31 year: 2005 end-page: 32 – year: 1984 – year: 1982 – volume: 146 start-page: 3 year: 2002 end-page: 10 article-title: Vegetable lipids as compounds of functional foods publication-title: Biomed Pap – start-page: 518 year: 1989 end-page: 532 – volume: 58 start-page: 283 year: 2001 end-page: 288 article-title: Modulation of omega‐3/omega‐6 polyunsaturated ratios with dietary fish oils in men with prostate cancer publication-title: Urology – volume: 74 start-page: 267 year: 2001 end-page: 274 article-title: virgin olive oil: a study of five crop seasons. Composition, quality and oxidative stability publication-title: Food Chem – volume: 29 start-page: 1 year: 2009 end-page: 8 article-title: Chemical composition and profile characteristics of Osage orange (Rafin.) Schneider seed and seed oil publication-title: Ind Crops Prod – start-page: 100 year: 2002 end-page: 126 – volume: 59 start-page: 154 year: 1998 end-page: 156 article-title: Flavonoids from the leaves of publication-title: Fitoterapia – year: 1997 – volume: 67 start-page: 281 year: 2005 end-page: 287 article-title: Impact of pulsed electric field treatment on the recovery and quality of plant oils publication-title: J Food Eng – volume: 69 start-page: 1184 year: 1992 end-page: 1188 article-title: Densities of vegetable oils and fatty acids publication-title: J Am Oil Chem Soc – volume: 131 start-page: 1758 year: 2001 end-page: 1763 article-title: Low‐fat and high‐monounsaturated fat diets decrease human low‐density lipoprotein oxidative susceptibility publication-title: Nutrition – year: 1995 – volume: 45 start-page: 475 year: 2002 end-page: 478 article-title: Omega‐3 fatty acid ethyl esters increase heart rate variability in patients with coronary disease publication-title: Pharmacol Res – volume: 54 start-page: 365 year: 1996 end-page: 381 article-title: Evidence for the relationship of calcium to blood pressure publication-title: Nutr Rev – volume: 8 start-page: 312 year: 2001 end-page: 316 article-title: Les phytosterols, place dans la prise en charge du patient hyperlipidémique publication-title: OCL – volume: 42 start-page: 1396 year: 2009 end-page: 1403 article-title: Physicochemical properties and bioactive compounds of selected seed oils publication-title: Food Sci Technol – volume: 103 start-page: 102 year: 2001 end-page: 106 article-title: Plant sterol‐ester‐enriched spreads as an example of a new functional food publication-title: Eur J Lipid Sci Technol – year: 1978 – year: 1991 – volume: 93 start-page: 431 year: 2005 end-page: 437 article-title: Fatty acid composition and rheological behaviour of prickly pear seed oils publication-title: Food Chem – start-page: 8 year: 1993 end-page: 89 – volume: 18 start-page: 359 year: 2005 end-page: 364 article-title: FT‐IR based methodology for quantification of total tocopherols, tocotreinols and plastochromanol‐8 in vegetable oils publication-title: J Food Compos Anal – ident: e_1_2_6_32_2 doi: 10.1007/BF02637677 – ident: e_1_2_6_7_2 doi: 10.1016/S0378-8741(01)00348-8 – start-page: 8 volume-title: Determination of Tocopherols and Tocotrienols in Vegetable Oils and Fats by HPLC. year: 1993 ident: e_1_2_6_21_2 – ident: e_1_2_6_44_2 doi: 10.1016/S0308-8146(01)00148-0 – ident: e_1_2_6_45_2 doi: 10.1016/j.jfoodeng.2004.04.029 – ident: e_1_2_6_35_2 doi: 10.1006/phrs.2002.0989 – start-page: 130 volume-title: Present Knowledge in Nutrition year: 1996 ident: e_1_2_6_38_2 – start-page: 31 volume-title: Comparative Guide to Nutritional Supplements year: 2005 ident: e_1_2_6_26_2 – ident: e_1_2_6_39_2 doi: 10.1021/jf011556o – ident: e_1_2_6_24_2 doi: 10.1016/j.foodhyd.2009.12.003 – ident: e_1_2_6_20_2 doi: 10.1016/j.indcrop.2010.08.004 – ident: e_1_2_6_27_2 doi: 10.1111/j.1753-4887.1996.tb03850.x – volume-title: Medicinal Plants of the Philippines year: 1978 ident: e_1_2_6_2_2 – volume-title: Indian Medicinal Plants year: 1984 ident: e_1_2_6_4_2 – ident: e_1_2_6_37_2 doi: 10.1007/BF02675903 – volume-title: Tables de Compositions des Corps Gras year: 1987 ident: e_1_2_6_47_2 – start-page: 150 volume-title: Programme Flore et Végétation Tunisienne. year: 1983 ident: e_1_2_6_8_2 – ident: e_1_2_6_31_2 doi: 10.1016/j.foodchem.2004.10.020 – ident: e_1_2_6_43_2 doi: 10.1002/1438-9312(200102)103:2<102::AID-EJLT102>3.0.CO;2-A – ident: e_1_2_6_40_2 doi: 10.1016/j.jfca.2003.12.008 – volume: 59 start-page: 154 year: 1998 ident: e_1_2_6_5_2 article-title: Flavonoids from the leaves of Zizyphus jujuba publication-title: Fitoterapia – volume-title: Official Methods of Analysis year: 1995 ident: e_1_2_6_13_2 – volume-title: Food Energy: Methods of Analysis and Conversion Factors. Report of a Technical Workshop year: 2003 ident: e_1_2_6_14_2 – ident: e_1_2_6_33_2 doi: 10.1051/ocl.2001.0312 – ident: e_1_2_6_6_2 doi: 10.3746/jfn.2002.7.1.072 – start-page: 133 volume-title: Energy and Protein Requirements. Technical Reports Series 724. year: 1981 ident: e_1_2_6_25_2 – volume-title: Protein Quality Evaluation. Report of Joint FAO/WHO Expert Consultation year: 1991 ident: e_1_2_6_28_2 – volume-title: Manuel des Corps Gras year: 1992 ident: e_1_2_6_30_2 – start-page: 100 volume-title: Vegetable Oils in Food Technology: Composition, Properties and Uses year: 2002 ident: e_1_2_6_41_2 – volume-title: Food Testing and Analysis year: 1989 ident: e_1_2_6_15_2 – ident: e_1_2_6_18_2 doi: 10.1016/j.talanta.2008.04.055 – volume-title: Flora Medica year: 1981 ident: e_1_2_6_3_2 – volume-title: Official Methods of Analysis of AOAC International year: 2005 ident: e_1_2_6_16_2 – ident: e_1_2_6_23_2 doi: 10.1016/j.indcrop.2008.04.013 – volume-title: Official Methods and Recommended Practices of the American Oil Chemists' Society year: 1998 ident: e_1_2_6_17_2 – volume-title: Official Methods and Recommended Practices of the American Oil Chemists' Society year: 1997 ident: e_1_2_6_19_2 – ident: e_1_2_6_9_2 doi: 10.1016/j.fitote.2006.09.010 – start-page: 518 volume-title: Oils Crops of the World year: 1989 ident: e_1_2_6_11_2 – volume: 42 start-page: 1396 year: 2009 ident: e_1_2_6_22_2 article-title: Physicochemical properties and bioactive compounds of selected seed oils publication-title: Food Sci Technol – volume: 131 start-page: 1758 year: 2001 ident: e_1_2_6_34_2 article-title: Low‐fat and high‐monounsaturated fat diets decrease human low‐density lipoprotein oxidative susceptibility in vitro publication-title: Nutrition – ident: e_1_2_6_42_2 doi: 10.5507/bp.2002.001 – volume-title: Recommended Internal Standards Edible Fats and Oils year: 1982 ident: e_1_2_6_29_2 – ident: e_1_2_6_12_2 doi: 10.1016/S0090-4295(01)01116-5 – ident: e_1_2_6_36_2 doi: 10.1007/BF02542620 – ident: e_1_2_6_46_2 doi: 10.1016/j.ifset.2004.12.001 – volume: 78 start-page: 16 year: 2007 ident: e_1_2_6_10_2 article-title: Anti‐inflammatory and analgesic activities of flavonoid and saponin fractions from Zizyphus lotus L. root barks publication-title: South Afr J Bot |
| SSID | ssj0009966 |
| Score | 2.1838214 |
| Snippet | BACKGROUND: Zizyphus lotus seeds are an unutilized source of vegetable oil and protein and nothing has been reported on their physicochemical characteristics... Zizyphus lotus seeds are an unutilized source of vegetable oil and protein and nothing has been reported on their physicochemical characteristics which would... |
| SourceID | proquest pubmed pascalfrancis crossref wiley istex |
| SourceType | Aggregation Database Index Database Enrichment Source Publisher |
| StartPage | 1171 |
| SubjectTerms | analysis aspartic acid bioactive properties Biological and medical sciences calcium chemical and physical parameters chemistry cosmetics Fat industries fatty acid composition Fatty Acids Fatty Acids - analysis Food industries Food science foods Fundamental and applied biological sciences. Psychology glutamic acid glycerol Humans industry leucine magnesium Micronutrients Micronutrients - analysis minerals Nutritive Value oil oleic acid physicochemical properties Plant Oils Plant Oils - chemistry Plant Proteins Plant Proteins - analysis potassium Proteins seed oils Seeds Seeds - chemistry thermal profile Vegetable oils vegetable protein Ziziphus Ziziphus - chemistry Zizyphus lotus Mill. seeds |
| Title | Nutritional composition of Zizyphus lotus L. seeds |
| URI | https://api.istex.fr/ark:/67375/WNG-JKRZGQP0-V/fulltext.pdf https://onlinelibrary.wiley.com/doi/abs/10.1002%2Fjsfa.4659 https://www.ncbi.nlm.nih.gov/pubmed/22095748 https://www.proquest.com/docview/954767337 https://www.proquest.com/docview/1400129231 https://www.proquest.com/docview/929507849 |
| Volume | 92 |
| hasFullText | 1 |
| inHoldings | 1 |
| isFullTextHit | |
| isPrint | |
| link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV3db9MwED9N4wF44KN8hcFkEJr2ks51nSYRTxXQTQUqGAymCcmyHRvGqnZqUgn213OXr6pokxAvUZSc4_h8F__s3P0M8KKf8cxb7sLUex1KkenQCJylWJ5FhmY_FePN-8ng4EiOj6PjDXjZ5MJU_BDtght5Rvm9JgfXJt9bkYb-zL3uykFEyXsUq0WA6HBFHUU4vmEKR1AgGlYhLvbakmtj0TVS6y-KjdQ5qsdX-1pcBjzXcWw5EI1uw7emCVX8yVl3WZiuvfiL3fE_23gHbtUAlQ0ri7oLG27WgZvD74uapMN1IHh96gq2w2pO0SmbNJT-HbjeZDrn90C011GGYtfrADE29-zk9OL3-Y9lzqbzAo_vuizHcTS_D0ejN59fHYT1Hg2hjXpJGvqB1kLqtC-5j7WItBUmwWHRxammLNfUJKZnnEx7OubOZIgotbA9J7hLbJTp_gPYnM1n7hEwLyyRlCJCyihnhZvIS2NN5nBO52PLA9htekvZmsCc9tGYqop6WShSlyJ1BfC8FT2vWDsuE9opu7yV0IszCnOLI_V1sq_Gbw9P9j9-4OpLANtrNtEWQLiIcHCQBLDVGImqPwG5SiMZ49P6cQDP2rvou_RDRs_cfJnjtKtcB0SIHQC7QgbhK0L2ROLrPqzMb1W9QHwcS6x-tzSiq5uqxp9GQzp5_O-iW3ADwaGoopSewGaxWLqnCMAKs1162h-JsStn |
| linkProvider | Wiley-Blackwell |
| linkToHtml | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV3db9MwED-N7WHsgY_ysTAYBqFpL-lc12kSiZcK6ErXVTC2MU1Clu3YMFa1U5NKsL-ec76qok1CvERRco7j8138O-f8M8CbdkITq6nxY2ulz1kifcUwStE0CZSLfgrGm8NRp3_CB2fB2Qq8rdbCFPwQ9YSb84z8e-0c3E1I7y1YQ3-mVjZ5J4jvwJrb0TsPqI4W5FEOyVdc4QgLWMUrRNleXXRpNFpziv3lsiNligqyxc4WN0HPZSSbD0W9-_CtakSRgXLZnGeqqa__4nf831Y-gHslRiXdwqgewoqZNGCj-31W8nSYBnjvL0xGdkhJKzomo4rVvwHr1WLn9BGw-jrKuPT1MkeMTC05v7j-ffVjnpLxNMPjsElSHErTx3DS-3D8ru-X2zT4OmhFsW87UjIu4zanNpQskJqpCEdGE8bSLXSNVaRayvC4JUNqVIKgUjLdMoyaSAeJbD-B1cl0YjaBWKYdTymCpMQtW6EqsFxplRgM62yoqQe7VXcJXXKYu600xqJgX2bCqUs4dXnwuha9Kog7bhLayfu8lpCzS5fpFgbi62hfDA6Ozvc_f6Li1IPtJaOoCyBiRETYiTzYqqxElF-BVMQBD_Fp7dCDV_VddF_3T0ZOzHSeYuSVTwUiyvaA3CKDCBZRe8TxdZ8W9reoniFEDjlWv5tb0e1NFYMvva47efbvoi9hvX98OBTDj6ODLbiLWJEVSUvPYTWbzc0LxGOZ2s7d7g8hgC-C |
| linkToPdf | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV3db9MwED-NTYLxwEdhEAbDIDTtJZ3rOk0inipKN7pRjbHBNCFZtmPDWNVWTSrB_nrO-aqKNgnxEkXJOY7Pd7mfnfPPAG_aCU2spsaPrZU-Z4n0FcNRiqZJoNzop2C8-Tjs7J_ywVlwtgJvq7UwBT9EPeHmPCP_XjsHnyZ2d0Ea-jO1ssk7QXwL1niHRs6ke8cL7igH5CuqcEQFrKIVomy3LroUjNacXn-55EiZon5ssbHFdchzGcjmkah_H75VbSgSUC6b80w19dVf9I7_2cgHcK9EqKRbmNRDWDHjBtztfp-VLB2mAV7vwmRkm5SkoiMyrDj9G3CnWuqcPgJWX0cZl7xeZoiRiSXnF1e_pz_mKRlNMjweNkmKgTR9DKf99yfv9v1ykwZfB60o9m1HSsZl3ObUhpIFUjMVYVw0YSzdMtdYRaqlDI9bMqRGJQgpJdMtw6iJdJDI9gasjidj8xSIZdqxlCJEStyiFaoCy5VWicFBnQ019WCn6i2hSwZzt5HGSBTcy0w4dQmnLg9e16LTgrbjOqHtvMtrCTm7dHluYSC-DvfE4OD4fO_TERVfPNhasom6AOJFxIOdyIPNykhE-Q1IRRzwEJ_WDj14Vd9F53V_ZOTYTOYpjrvyiUDE2B6QG2QQvyJmjzi-7pPC_BbVMwTIIcfqd3IjurmpYvC533Unz_5d9CXcPur1xeGH4cEmrCNQZEXG0nNYzWZz8wLBWKa2cqf7A5BJLjo |
| openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Nutritional+composition+of+Zizyphus+lotus+L.+seeds&rft.jtitle=Journal+of+the+science+of+food+and+agriculture&rft.au=Chouaibi%2C+Moncef&rft.au=Mahfoudhi%2C+Nesrine&rft.au=Rezig%2C+Leila&rft.au=Dons%C3%AC%2C+Francesco&rft.date=2012-04-01&rft.issn=0022-5142&rft.volume=92&rft.issue=6+p.1171-1177&rft.spage=1171&rft.epage=1177&rft_id=info:doi/10.1002%2Fjsfa.4659&rft.externalDBID=NO_FULL_TEXT |
| thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=0022-5142&client=summon |
| thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=0022-5142&client=summon |
| thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=0022-5142&client=summon |