Compositional changes and biosynthesis of lipids in the developing kernels of almond (<i>Prunus amygdalus</i> batsch)

Munshi, S. K.; Sukhija, P. S.

doi:10.1002/jsfa.2740350616

Cited by 23 publications

(15 citation statements)

References 18 publications

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“…Since PA is the first to be biosynthesized and is a precursor for the biosynthesis of PC, PI and PE [27], as expected, its amount is higher in the early stages of the seed development and then decreases gradually (from 25% on the 15th day down to 2% on the 90th day). Accordingly, the amounts of PC and PE increase from 31 to 39% and from 5 to 18%, respectively, while the amount of PI remains the same.…”

Section: Phospholipidsmentioning

confidence: 70%

Variations in Fatty Acids, Phospholipids and Sterols During the Seed Development of a High Oleic Sunflower Variety

Zlatanov¹,

Angelova-Romova²,

Antova³

et al. 2009

J Americ Oil Chem Soc

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The changes in the content and composition of total fatty acids, phospholipids and sterol esters, and their fatty acids, and of free sterols and tocopherols in developing seeds of a selection of high oleic acid sunflower varieties grown in Bulgaria were examined over a period of 15th to 90th day after flowering by means of various chromatographic methods. Under the climatic and geographical conditions typical for the South-East Balkans phospholipid, sterol-, sterol ester-and tocopherol-species are formed practically completely in the first 15 days after flowering. Until the 90th day, only quantitative changes were detected to give a product with 65% oil content, 1% phospholipids, 0.3% total sterols and 0.09% tocopherols. Oleic acid is the main component in all acyl derivatives, reaching 85% of the total fatty acids while palmitic and stearic acid content is about 4% each. The product is a good quality HOSO with beneficial content of FA and good prospects as a salad and cooking oil.

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Section: Phospholipidsmentioning

confidence: 70%

Variations in Fatty Acids, Phospholipids and Sterols During the Seed Development of a High Oleic Sunflower Variety

Zlatanov¹,

Angelova-Romova²,

Antova³

et al. 2009

J Americ Oil Chem Soc

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“…As oil accumulates in the developing kernels, there is a steady increase of oleic acid until harvest, with a concomitant decrease in linolenic acid as well as the major saturated fatty acids (palmitic and stearic); the linoleic acid content increases only during the first months of kernel development, and then levels off before decreasing (Cherif et al, 2004;Munshi and Sukhija, 1984;Soler et al, 1988).…”

Section: -22mentioning

confidence: 98%

A review of composition studies of cultivated almonds: Macronutrients and micronutrients

Yada¹,

Lapsley

Huang

2011

Journal of Food Composition and Analysis

217

192

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“…Sterol esters are synthesized after that, and they connect with saturated and MUFA. Finally PUFA were synthesized and they were combined in TAG (Munshi et al, 1982).…”

Section: Distribuição Das Classes De áCidos Gordos Nos Triacilglicerómentioning

confidence: 99%

Chemical composition of seeds of four Bulgarian grape varieties

Ovcharova

Zlatanov

Dimitrova

2016

Ciência Téc. Vitiv.

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SUMMARYThe composition of grape seeds from two white dessert ('Bolgar' and 'Super ran Bolgar') and two red wine Bulgarian varieties ('Mavroud' and 'Shiroka melnishka loza') was investigated. The content of proteins was established by Kjeldhal method and was found to be 6.3 -8.9%. The content of carbohydrates -calculated as the difference of mean values: 100 -(amount in percentage of oil, moisture, protein and ash) -was 65.5 -70.9%. The content of oil -by extraction with n-hexane -was 11.6 -16.5%. The content of phospholipids was determined spectrophotometrically after isolation by chromatographic methods and was found to be 0.6 -0.9%, including phosphatidylcholine, phosphatidylinositol and phosphatidic acids. The sterol content determined by gas chromatography was 0.3 -0.4% while β-sitosterol (70.0 -72.1%) and campesterol (18.5 -19.9%) were the major components. In the phospholipids and sterol esters, saturated and monounsaturated fatty acids presented higher amount than the triacylglycerols. Fatty acids of sterol esters and phospholipids were determined by gas chromatography after isolation. The quantity of palmitic acid in the phospholipid fraction was 43.4 -59.4%, the content of oleic acid was 9.0 -14.0% and the content of linoleic acid was 10.0 -24.5% while in the sterol esters, the predominant ones were mainly linoleic (40.7 -53.8%), oleic (24.9 -35.5%) and palmitic acids (13.0 -16.7%). Linoleic (68.5 -72.3%) and oleic acids (16.3 -18.7%) were found to be the main components of the triacylglycerols. The tocopherol content varied from 67.7 mg kg -1 to 290.5 mg kg -1 where α-tocopherol (74.8 -84.4%) was the predominant component. RESUMOFoi estudada a composição das grainhas de duas castas brancas ('Bolgar' e 'Super ran Bolgar') e de duas castas tintas búlgaras ('Mavroud' e 'Shiroka melnishka loza'). O teor de proteínas foi determinado pelo método de Kjeldhal, estando compreendido entre 6.3 e 8.9%. O teor de glúcidos -calculado como a diferença de valores médios: 100 -(teor em percentagem do óleo, humidade, proteína e cinzas) -foi de 65.5 -70.9%. O teor de óleo -extraído com n-hexano -foi de 11.6 -16.5%. A concentração de fosfolípidos foi determinada espectrofotometricamente após isolamento por métodos cromatográficos, sendo de 0.6 -0.9%, incluindo fosfatidilcolina, fosfatidilinositol e ácidos fosfatídicos. A fração dos esteróis, determinada por cromatografia gasosa, representou 0.3 -0.4%, sendo maioritariamente constituída por β-sitosterol (70.0 -72.1%) e por campesterol (18.5 -19.9%). Nos fosfolípidos e ésteres de esteróis, os ácidos gordos saturados e monoinsaturados apresentaram preponderância relativamente aos triacilgliceróis. A análise dos ácidos gordos foi efetuada, após isolamento, por cromatografia gasosa. Na fração fosfolipídica, a quantidade de ácido palmítico variou entre 43.4 e 59.4%, a de ácido oleico foi de 9.0 -14.0% e a de ácido linoleico foi de 10.0 -24.5%. Já nos ésteres de esteróis, observou-se predominância do ácido linoleico (40.7 -53.8%), do ácido oleico (24.9 -35.5%) e do ácido palmíti...

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Compositional changes and biosynthesis of lipids in the developing kernels of almond (Prunus amygdalus batsch)

Cited by 23 publications

References 18 publications

Variations in Fatty Acids, Phospholipids and Sterols During the Seed Development of a High Oleic Sunflower Variety

Variations in Fatty Acids, Phospholipids and Sterols During the Seed Development of a High Oleic Sunflower Variety

A review of composition studies of cultivated almonds: Macronutrients and micronutrients

Chemical composition of seeds of four Bulgarian grape varieties

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