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?

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dc.contributor.authorMatthaeus, Bertrand
dc.contributor.authorLi, Peiwu
dc.contributor.authorMa, Fei
dc.contributor.authorZhou, Haiyan
dc.contributor.authorJiang, Jun
dc.contributor.authorÖzcan, Mehmet Musa
dc.date.accessioned2020-03-26T19:54:30Z
dc.date.available2020-03-26T19:54:30Z
dc.date.issued2018
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractPinus 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.en_US
dc.description.sponsorshipDeutscher Akademischer Austausch Dienst (DAAD)Deutscher Akademischer Austausch Dienst (DAAD)en_US
dc.description.sponsorshipThis work was supported by Deutscher Akademischer Austausch Dienst (DAAD).en_US
dc.identifier.doi10.1002/cbdv.201700323en_US
dc.identifier.issn1612-1872en_US
dc.identifier.issn1612-1880en_US
dc.identifier.issue1en_US
dc.identifier.pmid28977729en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://dx.doi.org/10.1002/cbdv.201700323
dc.identifier.urihttps://hdl.handle.net/20.500.12395/36744
dc.identifier.volume15en_US
dc.identifier.wosWOS:000423433900004en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWILEY-V C H VERLAG GMBHen_US
dc.relation.ispartofCHEMISTRY & BIODIVERSITYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectchemotaxonomyen_US
dc.subjectpine nuts syndromeen_US
dc.subjectPinusen_US
dc.subjectPinus armandiien_US
dc.subjectprinciple component analysisen_US
dc.titleIs 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?en_US
dc.typeArticleen_US

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