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Characteristic profiles of lipid classes, fatty acids and triacylglycerol molecular species of peas ( Pisum sativum L.)
Author(s) -
Yoshida Hiromi,
Tomiyama Yuka,
Tanaka Megumi,
Mizushina Yoshiyuki
Publication year - 2007
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200600219
Subject(s) - pisum , sativum , fatty acid , legume , chemistry , thin layer chromatography , cultivar , chromatography , botany , biology , biochemistry
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.