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Changes in non‐polar lipid composition of developing oil palm fruit ( Elaeis guineensis ) Mesocarp
Author(s) -
Bafor Maureen E,
Osagie Anthony U
Publication year - 1988
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.2740450406
Subject(s) - elaeis guineensis , anthesis , glyceride , composition (language) , chemistry , palm oil , food science , botany , fatty acid , horticulture , biology , biochemistry , cultivar , linguistics , philosophy
The pattern of accumulation and changes in non‐polar lipid composition in the developing oil palm fruit ( Elaeis guineensis Jacq) mesocarp were studied 6 to 29 weeks after anthesis (W AA). Mesocarp lipid was predominantly membrane lipid shortly after anthesis. It formed 1.08% of mesocarp fresh weight but increased with fruit maturity and by 22 W AA accounted for about 60% of the mesocarp fresh weight. Non‐polar lipids accounted for about 97% of the total lipids formed. The triacylglycerol (TG) component of the non‐polar lipids increased with mesocarp age, accounting for over 90% of the mature mesocarp non‐polar lipids. Thin layer chromatographic (TLC) analysis of the non‐polar lipids showed that partial acylglycerols, sterols, free fatty acid (FFA) and green pigments (chlorophylls) characterised the immature fruit mesocarp but they diminished to undetectable levels during the period of active lipid formation (19‐22 W AA) with concomitant increase in the TG content.