Fatty acid composition of glycerides and stereospecific analysis of triglyceride in pea seeds.

Euro J Lipid Sci & Tech

et al. 2009

Regiospecific distributions of fatty acids of triacylglycerols (TAG) and phospholipids (PL) separated from broad beans (Vicia faba) of four cultivars (Minpo, Sanuki, Nintoku and Sanren) were investigated. The major lipid components were PL (47.5-50.5 wt-%) and TAG (47.7-50.1 wt-%), while steryl esters, hydrocarbons, free fatty acids, diacylglycerols and monoacylglycerols were present in minor proportions (1.6-2.4 wt-%). The PL components isolated from the four cultivars were phosphatidylcholine (56.4-58.4 wt-%), phosphatidylethanolamine (20.3-21.7 wt-%) and phosphatidylinositol (16.6-18.6 wt-%). Phosphatidylinositol was unique in that it had the highest saturated fatty acid content among these PL. The principal characteristics of the fatty acid distribution in the TAG and PL were evident in the beans: Unsaturated fatty acids were predominantly concentrated in the sn-2 position while saturated fatty acids primarily occupied the sn-1 or sn-3 position in these lipids. The lipid components and fatty acid distributions were almost the same in the four cultivars and were not influenced by genetic variability and planting location. These results could be useful information to both consumers and producers for the manufacture of traditional broad bean foods in Japan.

Section: Positional Distribution Of Fatty Acids Of Major Plsupporting

confidence: 79%

Regiospecific distribution of fatty acids in triacylglycerols and phospholipids from broad beans (Vicia faba)

Euro J Lipid Sci & Tech

et al. 2009

“…2). The principal FA components of legumes are generally palmitic (15.4-18.2%), stearic (3.2-4.6%), oleic (22.5-28.0%), linoleic (48.7-50.9%) and linolenic (3.8-7.1%) acids [16,21]. These FA distribution patterns were very similar to each other in both Each value is the average of three determinations and expressed as mg lipid per 100 g seeds.…”

Section: Fa Composition Of Total Lipids and Plmentioning

confidence: 99%

Tocopherol Content and Fatty Acid Distribution of Peas (Pisum sativum L.)

Saiki

et al. 2007

J Americ Oil Chem Soc

The positional distribution of fatty acids (FA) of triacylglycerols (TAG) and major phospholipids (PL) prepared from four cultivars of peas (Pisum sativum L.) were investigated as well as their tocopherol contents. The lipids extracted from these peas were separated by thin-layer chromatography (TLC) into seven fractions. The major lipid components were PL (52.2-61.3%) and TAG (31.2-40.3%), while the other components were also present in minor proportions (5.6-9.2%). c-Tocopherol was present in the highest concentration, and a-and d-tocopherols were very small amounts. The main PL components isolated from the four cultivars were phosphatidylcholine (42.3-49.2%), followed by phosphatidylinositol (23.3-25.2%) and then phosphatidylethanolamine (17.7-20.5%). Small but significant differences (P \ 0.05) in FA distribution existed when different pea cultivars were determined. However, the principal characteristics of the FA distribution in the TAG and the three PL were evident among the four cultivars; unsaturated FA were predominantly located in the sn-2 position, and saturated FA primary occupied the sn-1 or sn-3 position in the oils of the peas. These results suggest that the regional distribution of tocopherols and fatty acids in peas is not dependent on the climatic conditions and the soil characteristics of the cultivation areas during the growing season.

“…3, right). These profiles in the fatty acid distributions may be characteristics in typical vegetable seeds such as kidney beans [22] or peas [23].…”

Section: Fatty Acid Distributions In the Tag And Plmentioning

confidence: 99%

Characteristic profiles of lipid classes, fatty acids and triacylglycerol molecular species of peas (Pisum sativum L.)

Euro J Lipid Sci & Tech

Tanaka

et al. 2007

Seed oils from four legume cultivars of Pisum sativum, grown in Japan, were extracted and classified by thin-layer chromatography (TLC) into seven fractions: hydrocarbons (HC; 0.5-0.9 wt-%), steryl esters (SE; 0.8-2.4 wt-%), triacylglycerols (TAG; 31.2-40.3 wt-%), free fatty acids (FFA; 1.3-2.7 wt-%), 1,3-diacylglycerols (1,3-DAG; 1.0-1.8 wt-%), 1,2-diacylglycerols (1,2-DAG; 1.0-2.2 wt-%) and phospholipids (PL; 52.2-61.3 wt-%). All lipid samples had high amounts of total unsaturated fatty acids, representing 75.0-84.3 wt-% for TAG and PL. Molecular species and fatty acid distributions of TAG, isolated from the total lipids in the peas, were analyzed by a combination of argentation-TLC and GC. Eighteen different molecular species were detected. With a few exceptions, the main TAG components were SMD (7.5-10.3 wt-%), M 2 D (8.0-8.9 wt-%), SD 2 (12.0-18.3 wt-%), SMT (9.8-11.0 wt-%), MD 2 (12.0-20.3 wt-%), SDT (9.7-10.8 wt-%), M 2 T (2.5-7.3 wt-%) and D 3 (14.5-15.2 wt-%) (where S denotes a saturated fatty acid, M denotes a monoene, D denotes a diene, and T denotes a triene). It seems that the four cultivars were highly related to each other based on the fatty acid composition of the TAG as well as the distribution profiles in the different TAG molecular species. In general, these results suggest that there are no essential differences (p .0.05) in the oil components among the four cultivars.