Effect of ripening stage on aliphatic alcohol, 4-monomethylsterol and 4,4-dimethylsterol compositions of Pistacia lentiscus fruit (lentisc)

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• 作者：Hajer Trabelsi ; Justin Renaud ; Intidhar Bouali ; Paul Mayer and Sadok Boukhchina
• 关键词：4 ; 4-Dimethylsterols ; 4-Monomethylsterols ; Aliphatic alcohols ; Pistacia lentiscus oil ; Policosanol
• 刊名：European Journal of Lipid Science and Technology
• 出版年：2016
• 出版时间：May 2016
• 年：2016
• 卷：118
• 期：5
• 页码：770-776
• 全文大小：433K
• ISSN：1438-9312

文摘

Fruits were collected from m>Pistacia lentiscusm> trees at five distinct stages of development, and lipid extract composition of 4-monomethylsterols, 4,4-dimethylsterols, and aliphatic alcohol was identified and quantified using GC-MS. Four triterpene alcohols and two 4-methylsterols were identified by GC-MS during the ripening of the lentisc fruit. Cycloartenol is the major component of the 4,4-dimethylsterol fraction with up to 1093 mg/100 g of oil in the 25th DAF. The accumulation of monomethylsterols begins at 60th DAF and peaked in the 75th DAF. Furthermore, thirteen aliphatic compounds including seven belonging to the policosanol group have been identified and quantified in m>Pistacia lentiscusm> oil. During the early stages of lentisc fruit ripening, the aliphatic alcohol fraction contains predominantly policosanol molecules which are highly prized by the food and pharmaceutical industries for their therapeutic and nutritional value.