ArticleFoods (Basel, Switzerland)2021
Spices in the Apiaceae Family Represent the Healthiest Fatty Acid Profile: A Systematic Comparison of 34 Widely Used Spices and Herbs.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 25 citations in OpenAlex.
- Impact of a UV-C Scalable Reactor on the Chemical and Sensory Quality of Peppercorns.Foods (Basel, Switzerland) · 2025Article
- Apiaceae Family an Important Source of Petroselinic Fatty Acid: Abundance, Biosynthesis, Chemistry, and Biological Proprieties.Biomolecules · 2023Review
- Improved antioxidant activities of spice require enrichment of distinct yet closely-related metabolic pathways.Heliyon · 2023Article
- Natural Compounds in Plant-Based Food.Foods (Basel, Switzerland) · 2023Article
- Phytosterol Profiling of Apiaceae Family Seeds Spices Using GC-MS.Foods (Basel, Switzerland) · 2021Article
- Analysis of Lipophilic Antioxidants in the Leaves ofAntioxidants (Basel, Switzerland) · 2021Article
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
Abstract
Spices and herbs are well-known for being rich in healthy bioactive metabolites. In recent years, interest in the fatty acid composition of different foods has greatly increased. Thus, the present study was designed to characterize the fatty acid composition of 34 widely used spices and herbs. Utilizing gas chromatography (GC) flame ionization detection (FID) and GC mass spectrometry (MS), we identified and quantified 18 fatty acids. This showed a significant variation among the studied spices and herbs. In general, oleic and linoleic acid dominate in seed spices, whereas palmitic, stearic, oleic, linoleic, and α-linolenic acids are the major constituents of herbs. Among the studied spices and herbs, the ratio of
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