Cynara oil, revalued edible seed oil. Nutritional composition and oxidative stability

  1. Castejón David 2
  2. Mateos-Aparicio Inmaculada 3
  3. Cambero Isabel 1
  4. Herrera Antonio 2
  5. Heras Angeles 3
  1. 1 Departamento de Nutrición, Bromatología y Tecnología de los Alimentos. Facultad de Veterinaria. Universidad Complutense. 28040. Madrid. Spain
  2. 2 C.A.I. de Resonancia Magnética Nuclear. Universidad Complutense. 28040. Madrid. Spain
  3. 3 Instituto de Estudios Biofuncionales. Dpto. Química-Física II. Universidad Complutense de Madrid. Pso. Juan XXIII, 1. 28040-Madrid. Spain
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Revista:
Nutrición Clínica y Dietética Hospitalaria

ISSN: 0211-6057

Ano de publicación: 2011

Volume: 31

Número: Supl. 1

Páxinas: 121

Tipo: Artigo

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Outras publicacións en: Nutrición Clínica y Dietética Hospitalaria

Resumo

Cultivated cardoon (Cynara cardunculus L.) has beenrecognised as an energy crop in Mediterranean zones. For energy purposes, the whole aerial biomass produced is harvestedevery year. On the other hand, the cynara seed present interesting oil content (22-29%) and the profile in terms of major fattyacids (10.7% palmitic, 3.7% stearic, 25.0% oleic and 59.7%linoleic), similar to sunflower oil, show the potential of cardoon asoil crop (Curt et al 2002). Cynara oil and common sunflower oilhave been submitted to frying temperature in a domestic fryer.The fatty acids degradation and the aldehydic compounds formation have been assessed by 1H nuclear magnetic resonance(NMR).1H NMR has showed to be a rapid and effective technique to determine the nutritional composition and the oxidative degradation of oils without any pre-treatment. According to the total oilcontent, the major fatty acids profile and its behaviour againstfrying temperature, cynara oil could be a potential frying edibleoil. AC