Tocopherols and fatty acids profile of Spanish clementins
Artigo de Conferência
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Visão geral
resumo
Citrus fruits consumption, and particularly clementins, is important in health
promotion mainly due to the presence of numerous bioactive and functional
compounds such as vitamin C (mainly as ascorbic acid), carotenoids and fiber
[1]. Related to lipid fraction, tocopherols and fatty acids stand out as interesting
bioactive compounds involved in lipid peroxidation inhibition process. The peel
and pulp of three varieties of clementines (Basal, Clemenrubi and Clemensoon)
at commercial ripe stage, cultivated in Valencia (East of Spain), have been
analyzed for tocopherols and fatty acids. Vitamin E (tocopherols) profile and
content was analyzed by HPLC-FL and fatty acids by GC-FI D [2-3]. Results
obtained showed that clementine's peels can be considered as a good source of
tocopherols, due its high total tocopherols content (19.66 mg/100 g dw, in
Clemensoon variety), mainly as a-tocopherol (19.15 mg/100 g dw), as well as a
good source of linoleic acid (LA, C18:2n6} with 44% in Clemenrubi variety. On
the other hand, clementine's pulp presented a high percentage of PUFA
(around 48-52%}, in special a-linolenic acid (ALA, C18:3n3) with 29.58% (in
Clemensoon), and SFA (between 39-51%} mainly palmitic acid (PA, C16:0 with
29-33%). However, in fruit pulp samples the tocopherols content were
considerable lower (1.04-1.35 mg/100g dw, in Clemensoon and Basal
respectively) than in peels.
