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Changes in the lipid and fatty acid composition during maturation of seeds of white mustard ( sinapis alba )
Author(s) -
Dasgupta Swapan K.,
Friend John
Publication year - 1973
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740240415
Subject(s) - erucic acid , sinapis , sterol , chemistry , composition (language) , fatty acid , food science , oleic acid , triglyceride , palmitic acid , white mustard , linolenic acid , linoleic acid , botany , biochemistry , biology , brassica , cholesterol , linguistics , philosophy
The oil content of the seeds of white mustard ( Sinapis alba ) was determined 3 weeks after flowering and at weekly intervals until seeds were matured. Examination of the lipid classes by quantitative t.l.c. showed that triglycerides were the major components at all stages and were accompanied by sterol esters, diglycerides and polar lipids; monoglycerides were only detected in the first 2 samples. The fatty acid composition of the total oil and the mono‐, di‐ and triglycerides and sterol esters was determined by g.l.c. The 7 major fatty acids, namely palmitic, stearic, oleic, linoleic, linolenic, eicosenoic and erucic acids were present at all stages of maturity. The fatty acid composition of the triglyceride fraction was similar to that of the total oil whereas the mono‐ and diglycerides and sterol esters contained a relatively higher proportion of saturated fatty acids. Erucic acid, the major acid of the oil from mature seeds did not become the major acid until 35 days after flowering. The results are discussed in relation to pathways of lipid synthesis in higher plants.