Lipid metabolism in germinating flaxseed

Zimmerman, Don C.; Klosterman, Harold J.

doi:10.1007/bf02558258

Cited by 33 publications

(14 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The process of germination caused an increase in the levels of capric, myristic, palmitic, stearic and linolenic acids, while lauric, heptadecanoic, behenic, palmitoleic, oleic and linoleic acids were decreased. Such changes in the fatty acid levels might be due to the lipolytic activity of the mung bean lipase, which agrees with Zimmerman and Klosterman (1965) findings for germinated flax seed. The increase in the above mentioned fatty acids was also observed in the boiled mung bean seed samples.…”

Section: Fatty Acid Compositionsupporting

confidence: 86%

The Changes in the Lipid Composition of Mung Bean Seeds as Affected by Processing Methods

Abdel-Rahman¹,

El-Fishawy²,

El-Geddawy³

et al. 2007

International Journal of Food Engineering

View full text Add to dashboard Cite

This study was conducted to assess in detail the possible effects of some technological processes such as soaking, germination, cooking, soaking + cooking, and germination + cooking on the lipid composition of mung bean seeds of Giza 1 variety. TLC analysis of mung bean lipids showed that the phospholipids and triglycerides recorded the highest percentage among lipid fractions (32.26 and 30.10%), while the 1,3 diglycerides constituted the least percentage (2.80%) in mung bean seeds. The soaking, germination and cooking processes caused a decrease in the phospholipids, triglycerides and hydrocarbons accompanied with an increase in monoglycerides, 1,2-(2,3)-diglycerides, sterols and free fatty acids. Eleven fractions were separated from phospholipids class of the studied samples; seven of these fractions were identified. The major component of phospholipids was phosphatidyl choline, amounting to 21. 30, 17.84, 16.21, 13.87, 13.20 and 11.47% of the total phospholipids in raw, soaked, germinated, raw-cooked, soakedcooked and germinated-cooked mung bean seeds, respectively. Gas liquid chromatography of the total lipids of mung bean seeds showed that the unsaturated fatty acids represented 69.58, 64.35, 63.3, 63.16, 61.84 and 61.12%, while the levels of saturated fatty acids were low being 30. 37, 34.05, 35.66, 34.64, 37.93 and 38.75% of the total fatty acids in raw, soaked, germinated, rawcooked, soaked-cooked and germinated-cooked, respectively. The total essential fatty acids (linoleic and linolenic) represented the highest proportion of fatty acids (50.10% of the total fatty acids). KEYWORDS: lipid fractions, mung bean, mung bean lipidsBrought to you by | Simon Fraser University Authenticated Download Date | 6/13/15 6:43 AM ErratumTables 1, 2, and 3 were reformatted slightly to improve readability. The changes did not affect any text or data herein.

show abstract

Section: Fatty Acid Compositionsupporting

confidence: 86%

The Changes in the Lipid Composition of Mung Bean Seeds as Affected by Processing Methods

Abdel-Rahman¹,

El-Fishawy²,

El-Geddawy³

et al. 2007

International Journal of Food Engineering

View full text Add to dashboard Cite

show abstract

“…The amount of triglycerides, free fatty acids (FFA), phospholipids and the fatty acid compositions were determined in flax seed and an increase in FFA and linolenic acid in the phospholipids with germination were observed (Zimmerman & Klosterman, 1965). A report on fatty acid (FA) composition of flaxseed revealed Omega 3 / Omega 6 ratio of 4:1 was higher than the ratio (1:2) required for humans (www.curezone.com).…”

Section: Introductionmentioning

confidence: 99%

Fatty Acid Composition of Flax Sprouts

Narina¹,

Hamama²,

Bhardwaj³

2013

JAS

View full text Add to dashboard Cite

The oil and fatty acid profile of flax (Linum usitatissimum) sprouts and seed were compared to determine nutrition potential of sprouts. Equal quantities of seed from three flax cultivars (Rahab-94, Pembina and Linott) were sprouted twice in three replications and were analysed for oil and fatty acid contents during summer 2011. Three flax cultivars were observed with high oil content on dry weight basis in sprouts (15.9%) and seeds (33.99%). Significant variations (P<0.0001) between seed and sprout values for contents of unsaturated, polyunsaturated (UFA, PUFA) and saturated (SFA) fatty acids (P=0.0002) and non-significant (P>0.05) variation among three cultivars was observed. The percentage of PUFAs in cultivars Pembina and Linott was 68.7 and in Rahab-94 was 67.7. The percentage of linoleic acid (C18:2) was significantly high in sprouts (19.51%) compared to seed (17.7%). The percentage of linolenic acid (18:3) was high in seed (52.8%) compared to sprouts (48.8%). The ratio of PUFA/SFA in sprouts was high in Pembina (6.97%) and Linott (6.82%) compared to Rahab-94 (6.38%). The fatty acid profile was similar in all the three cultivars with significant (P<0.0001) reduction (<1%) in PUFA/SFA ratio of sprouts compared to seed (7.4%). Flax sprouts are equally potential to seed for viable natural resources of essential fatty acids (18:2 and 18:3).

show abstract

“…This trend continued throughout the germination period resulting in an upward concave curve for the light-grown and a convex curve for the dark-green seedlings. When oil-rich seeds germinate, there is a rapid disappearance of TG (Zimmerman and Klosterman 1965). This is due to an increase in lipase activity, and Wankhede et a1 (1977) recorded a rapid rise in lipase activity in groundnuts up to 72 h of germination.…”

Section: Changes In Individual Npl Contents Of Cotyledonsmentioning

confidence: 95%

Changes in lipid content and composition during germination of groundnuts

1993

View full text Add to dashboard Cite

Abstract:The cotyledons of two varieties of germinating groundnut seeds (Runner and Bunch) were analysed periodically for their lipid content and fatty acid composition over a period of 132 h. The lipid content decreased drastically during germination. More drastic changes in lipid constituents were observed for lightgrown seedlings than for dark-grown ones. In general, the non-polar lipids (NPL) were metabolised faster than the polar ones (P > 005) especially in those seeds grown in the dark. The rate of decrease in NPL content almost paralleled that of increase in glycolipid (GL) content. Triacyl glycerol content decreased noticeably during germination while other NPL tended to increase. Among the GL, sterylglucoside increased rapidly during early germination under darkness, only to decrease steadily thereafter. A converse effect was observed for acyl sterylglucoside which, in the dark, decreased rapidly at early germination only to increase equally rapidly later on. Among the phospholipids (PL), only phosphatidic acid showed a marked increase during germination, under both growth conditions, while others tended to decrease in varying degrees. The changing patterns of GL and PL during germination seem to follow the pattern of the formation of photosynthetic tissues and the metabolic conversion of PL. The major fatty acids of the three lipid groups, which more or less decreased or increased in varying degrees with germination in light-grown seeds were oleic, linoleic, palmitic, stearic, arachidic and lignoceric acids in decreasing order of prominence at early germination.

show abstract

Lipid metabolism in germinating flaxseed

Cited by 33 publications

References 12 publications

The Changes in the Lipid Composition of Mung Bean Seeds as Affected by Processing Methods

The Changes in the Lipid Composition of Mung Bean Seeds as Affected by Processing Methods

Fatty Acid Composition of Flax Sprouts

Changes in lipid content and composition during germination of groundnuts

Contact Info

Product

Resources

About