Is the Profile of Fatty Acids, Tocopherols, and Amino Acids Suitable to Differentiate Pinus armandii Suspicious to Be Responsible for the Pine Nut Syndrome from Other Pinus Species?

文献类型： 外文期刊

第一作者： Matthaeus, Bertrand

作者： Matthaeus, Bertrand;Li, Peiwu;Ma, Fei;Zhou, Haiyan;Jiang, Jun;Li, Peiwu;Ma, Fei;Zhou, Haiyan;Jiang, Jun;Li, Peiwu;Ma, Fei;Ozcan, Mehmet Musa

作者机构：

关键词： chemotaxonomy;pine nuts syndrome;Pinus;Pinus armandii;principle component analysis

期刊名称：CHEMISTRY & BIODIVERSITY （ 影响因子：2.408； 五年影响因子：2.351 ）

ISSN： 1612-1872

年卷期： 2018 年 15 卷 1 期

页码：

收录情况： SCI

摘要： Pinus armandii is suspicious to be responsible for the Pine Nut Syndrome, a long lasting bitter and metallic taste after the consumption of pine nuts. To find chemical characteristic features for the differentiation of P. armandii from other Pinus species, 41 seed samples of the genus Pinus from 22 plant species were investigated regarding the content and the composition of fatty acids, tocopherols, and amino acids. The predominant fatty acids in the seed oils were linoleic acid (35.2 - 58.2 g/100 g), oleic acid (14.6 - 48.5 g/100 g), and pinolenic acid (0.2 - 22.4 g/100 g), while the vitamin-E-active compounds were dominated by -tocopherol. The amino acid composition was mainly characterized by arginine and glutamic acid with amounts between 0.9 and 8.9 g/100 g as well as 2.1 g/100 g and 8.3 g/100 mg. On the basis of this investigation, a Principle Component Analysis has been used to identify the most important components for the differentiation of P. armandii from other Pinus species. Using the data for glutamic acid, 20:2(5,11), 18:3(5,9,12), 18:1(9), and oil content, a classification of the 41 samples into four different groups by cluster analysis was possible, but the characteristic features of P. armandii were too close to some other members of the genus Pinus, making a clear differentiation of this species difficult. Nevertheless, the investigation showed the similarities of different members of the genus Pinus with regard to fatty acids, vitamin-E-active compounds, and amino acids.

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