Art

J-GLOBAL ID：201302229007934035   Reference number：13A1631297

Physicochemical Properties of Plukenetia volubilis L. Seeds and Oxidative Stability of Cold-pressed Oil (Green Nut Oil)

Plukenetia volubilis L.種子の物理化学的性質および冷間圧搾油(グリーンナッツ油)の酸化安定性

Author (2)： TAKEYAMA Emiko (Showa Women’s Univ., Tokyo, JPN) ,  FUKUSHIMA Masako (Showa Women’s Univ., Tokyo, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 19  Issue： 5  Page： 875-882  Publication year： Sep. 2013 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Euphorbiaceae ,  linseed oil ,  *vegetable fats and oils ,  omega-3 fatty acid ,  stability ,  ultraviolet irradiation ,  *Food Analysis ,  food ingredient ,  *property of fats and oils ,  peroxide value ,  carbonyl value ,  fatty acid composition ,  heat treatment ,  time dependence ,  light resistance ,  polyene ,  vitamin E ,  phenolic compound ,  oxygen heterocyclic compound ,  polynuclear aromatic compound ,  oxidation stability ,  *seed oil ,  ultraviolet resistance ,  perilla oil
Semi thesaurus term： *Plukenetia volubilis ,  perilla oil

JST classification (3)： Edible fats and oils,margarines  (FJ09010C) ,  Properties of fat and oil  (YG01020T) ,  Food analysis  (FJ01030U)

Substance index (3)： Linolenic acid ,  γ-Tocopherol ,  δ-Tocopherol

Reference (31)：

• ALBELT, C. M. Dietary alphalinolenic acid intake and sudden cardiac death and coronary heart disease. Circulation. 2005, 112, 3232-3238
• ANTONIO, B. E. Diccionario enciclopedico, de plantsutiles del peru. 1999, 400
• CHOO, W. S. Physicochemical and stability characteristics of flaxseed oil during pan-heating. J. Am. Oil Chem. Soc. 2007, 84, 735-740
• Council for Science and Technology Ministry of Education, Culture, Sports, Science. Subcommittee Resource Survey Committee on Food Ingredients. Analytical manual for standard tables of food composition in Japan (fifth revised and enlarged edition. 2005, 1-36
• Council for Science and Technology Ministry of Education, Culture, Sports. Science, Subcommittee Resource Survey Committee on Food Ingredients. The 2010 standard tables of food composition in Japan. 2010, 70-71

Terms in the title (5)： 種子 ,  物理化学的性質 ,  グリーン ,  ナッツ ,  酸化安定性