Click for new scientific resources and news about Corona[COVID-19]

Paper Information

Journal:   IRANIAN JOURNAL OF RANGE AND DESERT RESEARCH   WINTER 2018 , Volume 24 , Number 4 (69) ; Page(s) 920 To 927.

Potential of halophytes as source of edible oil

* Rangeland Research Division, Research Institute of Forests and Rangelands, Agricultural Research Education and Extension Organization (AREEO), Tehran, Iran
Given the extent of saline lands in Iran, cultivation and utilization of halophytes and salt tolerant species under the condition that both water and soil are saline could be a viable option in production and extraction of vegetable oils from halophytes and salt tolerant species. The aim of this study was to investigate the potential of three halophytes namely: Suada fruticosa, Seidlitzia rosmarinus and Aeluropus littoralis as a source of edible oil as well as quantitative and qualitative oil analysis. For this purpose, seeds of three halophytes werecollected from saline soils of Aran & Bidgol, Iran. The extraction of fatty acids was performed bysolvent in Soxhlet method, and GC was used to analyze the fatty acids. The oil yield obtained from Suada fruticosa, Seidlitzia rosmarinus and Aeluropus littoralis was calculated to be 6. 61, 5. 73 and 2%, respectively. According to the results of seed oil analysis by gas chromatography, The seeds of halophytes species contains 16 fatty acids as: saturated fatty acids Butyric acid, Caproic acid, Caprylic acid, Capric, Lauric acid, Myristic, Palmitic acid, Stearic acid, Arachidic acid and unsaturated fatty acid Myristic acid Palmitoleic acid, Oleic acid, Elaidic acid, Linolelaidic acid, Linoleic acid, and y-Linolenic acid. Our results clearly indicate that the seeds of halophytes especially S. fruticosa could be used as a source of edible oil for human consumption.
Keyword(s): Halophyte plants,oils,saturated fatty acid,unsaturated fatty acid
  • ندارد
مباني نظري و تجربي ونداليسم: مروري بر يافته هاي يك تحقيق Persian Abstract Yearly Visit 31
Latest on Blog
Enter SID Blog