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Identification and composition of turnip root lipids
Author(s) -
Lepage Marius
Publication year - 1967
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02532563
Subject(s) - phosphatidic acid , chemistry , composition (language) , sterol , carotenoid , linolenic acid , lycopene , food science , lipidology , glycerol , fatty acid , polyunsaturated fatty acid , biochemistry , linoleic acid , phospholipid , cholesterol , linguistics , philosophy , membrane
Two varieties of turnip, Laurentian and Wye, were examined for their lipid and fatty acid composition. Lipids extracted with 80% ethanol contained variable quantities of phosphatidic acid, which was considered to be an artifact. Crude lipids were fractionated by TLC, and fatty acids and sterols were analyzed by GLC. Among the common phospholipids, cardiolipid and phosphatidyl glycerol were abundant components. Linolenic acid comprised 60% of the total fatty acids. β‐Sitosterol was the principal sterol, and about half of the carotenoids was lycopene. No great differences between the two varieties studied were observed however.