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Composition of the lipids in cabbage
Author(s) -
Peng Andrew C.
Publication year - 1974
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/bf02533104
Subject(s) - chemistry , glycolipid , palmitic acid , linolenic acid , food science , biochemistry , chromatography , linoleic acid , fatty acid
Abstract Cabbage leaves contain 0.16% total lipids of which 51.02% are neutral lipids, 40.78% glycolipids, and 8.18% phospholipids. The predominant fatty acids in the total lipid analysis are linolenic, linoleic, oleic, palmitic, and stearic acids. Linolenic, palmitic, tridecanoic, and oleic are the principal components in the neutral lipid fraction while glycolipids are composed mainly of linolenic, palmitic, lauric, myristic, and tricosanoic acids. Phospholipids are high in palmitic, linolenic, and linoleic acids. Both glucose and galactose were observed in the glycolipid fraction.