Variation of lipid and fatty acid compositions in Thai Perilla seeds grown at different locations

Perilla or Nga-Kee-Mon (Perilla frutescens) seed has long been known as a rich source of α-linolenic acid (18:3, n-3). It is widely cultivated throughout Thailand. However, there are no data on the variation of lipid and fatty acid compositions among crops from different regions. The aim of this stu...

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Main Authors: Sirithon Siriamornpun, Duo Li, Lifeng Yang, Siriwan Suttajit, Maitree Suttajit
Format: Journal
Published: 2018
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/61978
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-619782018-09-11T09:03:11Z Variation of lipid and fatty acid compositions in Thai Perilla seeds grown at different locations Sirithon Siriamornpun Duo Li Lifeng Yang Siriwan Suttajit Maitree Suttajit Multidisciplinary Perilla or Nga-Kee-Mon (Perilla frutescens) seed has long been known as a rich source of α-linolenic acid (18:3, n-3). It is widely cultivated throughout Thailand. However, there are no data on the variation of lipid and fatty acid compositions among crops from different regions. The aim of this study was to examine the compositions of lipids and fatty acids in Thai perilla seed grown at different locations. Two different perilla seeds were harvested from Maehongsorn and Chiang Mai districts, and one commercial perilla was purchased from local market. Seeds were ground, lipid was extracted with chloroform: methanol (2:1, v/v) and its composition determined by Iatroscan (TLC/FID). Fatty acid composition was analyzed with GLC using standard methods. Lipid content was between 34-36% (w/w). Triacylglycerol was a predominant lipid in perilla seed (97% of total lipids), and a minor component was phytosterol (3% of total lipids). The ratio of saturates: monounsaturates: polyunsaturates was approximately 1: 1: 8. Most predominant fatty acid was α-linolenic acid (18:3, n-3) (55-60% of total fatty acid). Seeds from Maehongsorn district had the highest concentration of α-linolenic acid, and commercial perilla had the lowest (P<0.05). Other two predominant fatty acids were linoleic acid (18:2, n-6) (18-22% of total fatty acid) and oleic acid (18:1) (11-13% of total fatty acid). The results showed that the compositions of lipids and fatty acids in Thai perilla seeds varied significantly among samples from different locations. 2018-09-11T09:03:11Z 2018-09-11T09:03:11Z 2006-03-01 Journal 01253395 2-s2.0-33646380103 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=33646380103&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/61978
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Multidisciplinary
spellingShingle Multidisciplinary
Sirithon Siriamornpun
Duo Li
Lifeng Yang
Siriwan Suttajit
Maitree Suttajit
Variation of lipid and fatty acid compositions in Thai Perilla seeds grown at different locations
description Perilla or Nga-Kee-Mon (Perilla frutescens) seed has long been known as a rich source of α-linolenic acid (18:3, n-3). It is widely cultivated throughout Thailand. However, there are no data on the variation of lipid and fatty acid compositions among crops from different regions. The aim of this study was to examine the compositions of lipids and fatty acids in Thai perilla seed grown at different locations. Two different perilla seeds were harvested from Maehongsorn and Chiang Mai districts, and one commercial perilla was purchased from local market. Seeds were ground, lipid was extracted with chloroform: methanol (2:1, v/v) and its composition determined by Iatroscan (TLC/FID). Fatty acid composition was analyzed with GLC using standard methods. Lipid content was between 34-36% (w/w). Triacylglycerol was a predominant lipid in perilla seed (97% of total lipids), and a minor component was phytosterol (3% of total lipids). The ratio of saturates: monounsaturates: polyunsaturates was approximately 1: 1: 8. Most predominant fatty acid was α-linolenic acid (18:3, n-3) (55-60% of total fatty acid). Seeds from Maehongsorn district had the highest concentration of α-linolenic acid, and commercial perilla had the lowest (P<0.05). Other two predominant fatty acids were linoleic acid (18:2, n-6) (18-22% of total fatty acid) and oleic acid (18:1) (11-13% of total fatty acid). The results showed that the compositions of lipids and fatty acids in Thai perilla seeds varied significantly among samples from different locations.
format Journal
author Sirithon Siriamornpun
Duo Li
Lifeng Yang
Siriwan Suttajit
Maitree Suttajit
author_facet Sirithon Siriamornpun
Duo Li
Lifeng Yang
Siriwan Suttajit
Maitree Suttajit
author_sort Sirithon Siriamornpun
title Variation of lipid and fatty acid compositions in Thai Perilla seeds grown at different locations
title_short Variation of lipid and fatty acid compositions in Thai Perilla seeds grown at different locations
title_full Variation of lipid and fatty acid compositions in Thai Perilla seeds grown at different locations
title_fullStr Variation of lipid and fatty acid compositions in Thai Perilla seeds grown at different locations
title_full_unstemmed Variation of lipid and fatty acid compositions in Thai Perilla seeds grown at different locations
title_sort variation of lipid and fatty acid compositions in thai perilla seeds grown at different locations
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=33646380103&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/61978
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