Premium
Quantitative composition of the lipids of cucumber fruit ( Cucumis sativus )
Author(s) -
Fishwick Michael J.,
Wright Anthony J.,
Galliard Terence
Publication year - 1977
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.2740280413
Subject(s) - cucumis , sterol , phosphatidylethanolamine , phospholipid , flesh , composition (language) , glycolipid , linolenic acid , fatty acid , chemistry , cucurbitaceae , biochemistry , food science , phosphatidylcholine , botany , biology , linoleic acid , cholesterol , membrane , linguistics , philosophy
Cucumber flesh contains lipids which are qualitatively similar to those of other non‐photosynthetic plant tissues. Phospholipids account for nearly half the weight of lipids. The neutral lipids are characterised by a high proportion of 1,2‐ and 1,3‐diacylglycerols relative to triacylglycerol. The sterol composition is similar to that reported for cucumber seedlings; β‐sitosterol together with C 29 unsaturated sterols being the major components. Linolenic acid is the major fatty acid component of the neutral, glycolipid and phospholipid fractions and this is reflected in the high levels (> 40%) present in all major lipid classes except phosphatidylethanolamine (25%).