The Relations between Minor Components and Antioxidant Capacity of Five Fruits and Vegetables Seed Oils in China.

  title={The Relations between Minor Components and Antioxidant Capacity of Five Fruits and Vegetables Seed Oils in China.},
  author={Yunping Yao and Wentao Liu and Hang Zhou and Di Zhang and Ruiting Li and Changmo Li and Shuo Wang},
  journal={Journal of oleo science},
The seed of five fruits and vegetables, which are often eaten by Chinese people, were selected as research objects to study the physicochemical properties, nutritional ingredients and antioxidant capacity of their seed oils. The fatty acid results indicated that the oleic acid was the main unsaturated fatty acid in almond oil and celery seed oil (content of 64.10% and 62.96%, respectively), and the wax gourd seed oil, watermelon seed oil and pumpkin seed oil were linoleic acid as the main… 
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