The Relations between Minor Components and Antioxidant Capacity of Five Fruits and Vegetables Seed Oils in China

摘要: The seed of five fruits and vegetables, which are often eaten by Chinese people, were selected as research objects to study the physicochemical properties, nutritional ingredients antioxidant capacity their oils. fatty acid results indicated that oleic was main unsaturated in almond oil celery (content 64.10% 62.96%, respectively), wax gourd oil, watermelon pumpkin linoleic 72.45%, 76.77% 47.35%, respectively). Unsaturated acids mainly located at sn-2 position triacylglycerol (TAG), whereas saturated sn-1, 3 positions for had certain advantages terms phytosterols squalene (3716 2732 mg/kg, high content polyphenol exhibits higher medicinal value. Polyphenols, brassicasterols have significant correlation with (p < 0.05, r = 0.890-0.998). differences nutrient composition between these vegetables oils indicate unique value food.