Fatty acids of maize pollen - Quantification, nutritional and morphological evaluation
Само за регистроване кориснике
2017
Аутори
Kostić, AleksandarMačukanović-Jocić, Marina
Špirović-Trifunović, Bojana
Vukašinović, Ivana
Pavlović, Vladimir
Pešić, Mirjana
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The aim of this work was to identify and quantify fatty acids presented in pollen samples collected from six different Serbian maize hybrids by GC capillary method. Due to great importance of fatty acids as food component potential nutritional value of maize pollen as food supplement in human diet was determined. It has been shown that pollen is a great source of different fatty acids, especially unsaturated fatty acids. In total, twenty eight fatty acids were quantify - the most abundant saturated FAs were palmitic and henicosanoic acid; the most prevalent monounsaturated FAs were oleic, elaidic and cis-10-heptadecenoic acid. Linoleic and cis-11,14-eicosadienoic acid were the most abundant polyunsaturated fatty acid. Also, it was found that FAs composition was significantly influenced by the type of maize hybrids. According to nutritional recommendations, four of six pollen samples had good nutritional quality with unsaturated/saturated fatty acids ratio higher than 1.6, but there is ...unsatisfied distribution of omega-6 and omega-3 fatty acids as the most important type of unsaturated fatty acids.
Кључне речи:
Maize / Pollen / Fatty acids / Nutritional valueИзвор:
Journal of Cereal Science, 2017, 77, 180-185Издавач:
- Academic Press Ltd- Elsevier Science Ltd, London
Финансирање / пројекти:
- Унапређење и развој хигијенских и технолошких поступака у производњи намирница животињског порекла у циљу добијања квалитетних и безбедних производа конкурентних на светском тржишту (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46009)
- Коришћење биљних извора протеина, дијеталних влакана и антиоксиданаса у производњи хране (RS-MESTD-Technological Development (TD or TR)-31069)
DOI: 10.1016/j.jcs.2017.08.004
ISSN: 0733-5210
WoS: 000415782300025
Scopus: 2-s2.0-85028052008
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Kostić, Aleksandar AU - Mačukanović-Jocić, Marina AU - Špirović-Trifunović, Bojana AU - Vukašinović, Ivana AU - Pavlović, Vladimir AU - Pešić, Mirjana PY - 2017 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4421 AB - The aim of this work was to identify and quantify fatty acids presented in pollen samples collected from six different Serbian maize hybrids by GC capillary method. Due to great importance of fatty acids as food component potential nutritional value of maize pollen as food supplement in human diet was determined. It has been shown that pollen is a great source of different fatty acids, especially unsaturated fatty acids. In total, twenty eight fatty acids were quantify - the most abundant saturated FAs were palmitic and henicosanoic acid; the most prevalent monounsaturated FAs were oleic, elaidic and cis-10-heptadecenoic acid. Linoleic and cis-11,14-eicosadienoic acid were the most abundant polyunsaturated fatty acid. Also, it was found that FAs composition was significantly influenced by the type of maize hybrids. According to nutritional recommendations, four of six pollen samples had good nutritional quality with unsaturated/saturated fatty acids ratio higher than 1.6, but there is unsatisfied distribution of omega-6 and omega-3 fatty acids as the most important type of unsaturated fatty acids. PB - Academic Press Ltd- Elsevier Science Ltd, London T2 - Journal of Cereal Science T1 - Fatty acids of maize pollen - Quantification, nutritional and morphological evaluation EP - 185 SP - 180 VL - 77 DO - 10.1016/j.jcs.2017.08.004 ER -
@article{ author = "Kostić, Aleksandar and Mačukanović-Jocić, Marina and Špirović-Trifunović, Bojana and Vukašinović, Ivana and Pavlović, Vladimir and Pešić, Mirjana", year = "2017", abstract = "The aim of this work was to identify and quantify fatty acids presented in pollen samples collected from six different Serbian maize hybrids by GC capillary method. Due to great importance of fatty acids as food component potential nutritional value of maize pollen as food supplement in human diet was determined. It has been shown that pollen is a great source of different fatty acids, especially unsaturated fatty acids. In total, twenty eight fatty acids were quantify - the most abundant saturated FAs were palmitic and henicosanoic acid; the most prevalent monounsaturated FAs were oleic, elaidic and cis-10-heptadecenoic acid. Linoleic and cis-11,14-eicosadienoic acid were the most abundant polyunsaturated fatty acid. Also, it was found that FAs composition was significantly influenced by the type of maize hybrids. According to nutritional recommendations, four of six pollen samples had good nutritional quality with unsaturated/saturated fatty acids ratio higher than 1.6, but there is unsatisfied distribution of omega-6 and omega-3 fatty acids as the most important type of unsaturated fatty acids.", publisher = "Academic Press Ltd- Elsevier Science Ltd, London", journal = "Journal of Cereal Science", title = "Fatty acids of maize pollen - Quantification, nutritional and morphological evaluation", pages = "185-180", volume = "77", doi = "10.1016/j.jcs.2017.08.004" }
Kostić, A., Mačukanović-Jocić, M., Špirović-Trifunović, B., Vukašinović, I., Pavlović, V.,& Pešić, M.. (2017). Fatty acids of maize pollen - Quantification, nutritional and morphological evaluation. in Journal of Cereal Science Academic Press Ltd- Elsevier Science Ltd, London., 77, 180-185. https://doi.org/10.1016/j.jcs.2017.08.004
Kostić A, Mačukanović-Jocić M, Špirović-Trifunović B, Vukašinović I, Pavlović V, Pešić M. Fatty acids of maize pollen - Quantification, nutritional and morphological evaluation. in Journal of Cereal Science. 2017;77:180-185. doi:10.1016/j.jcs.2017.08.004 .
Kostić, Aleksandar, Mačukanović-Jocić, Marina, Špirović-Trifunović, Bojana, Vukašinović, Ivana, Pavlović, Vladimir, Pešić, Mirjana, "Fatty acids of maize pollen - Quantification, nutritional and morphological evaluation" in Journal of Cereal Science, 77 (2017):180-185, https://doi.org/10.1016/j.jcs.2017.08.004 . .