CHARACTERIZATION OF AMARANTH SEED OILS
Article first published online: 17 AUG 2007
Journal of Food Lipids
Volume 14, Issue 3, pages 323–334, September 2007
How to Cite
GAMEL, T. H., MESALLAM, A. S., DAMIR, A. A., SHEKIB, L. A. and LINSSEN, J. P. (2007), CHARACTERIZATION OF AMARANTH SEED OILS. Journal of Food Lipids, 14: 323–334. doi: 10.1111/j.1745-4522.2007.00089.x
- Issue published online: 17 AUG 2007
- Article first published online: 17 AUG 2007
- Submitted for Publication September 5, 2006Revised, Received and Accepted December 11, 2006
The oil fractions of Amaranthus caudatus L. and Amaranthus cruentus L. seeds were studied after different treatments of the seeds. The oil contents were 7.1 and 8.5% for raw A. caudatus L. and A. cruentus L. seeds, and consisted of 80.3–82.3% of triacylglycerols (TAGs). Phospholipids represented 9.1–10.2% of the oil. The squalene content was 4.8–4.9% in both types of oil. Air classification increased the lipid content and decreased the content of squalene, while heating (popping and cooking) increased the squalene content. After germination, the lipid fraction was decreased in their TAGs and increased in their phospholipids. The main fatty acid composition (palmitic, linoleic and oleic) was not affected by thermal treatments or by germination of the seeds. The hydroperoxide stability test showed that the stability of amaranth oil was more than that of sunflower oil.
This research provides some information about the effect of different treatments – including heat treatments, germination and air classification – on the oil characteristics of two species of amaranth seeds. Fatty acids and triacylglycerol profiles, lipid fractions and squalene content were the main characteristics studied during this research. The stability of the oil against oxidation is also presented as compared with sunflower oil. The results of this research provide a clearer picture for the potential use of amaranth oil on an industrial scale and its characteristic stability under different process conditions.