Premium
Changes in fatty acids during maturation of Coriandrum sativum seeds
Author(s) -
Lakshminarayana G.,
Rao K. V. S. A.,
Devi K. Sita,
Kaimal T. N. B.
Publication year - 1981
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02665592
Subject(s) - coriandrum , sativum , chemistry , fatty acid , ozonolysis , food science , botany , biochemistry , horticulture , biology , organic chemistry
Changes in fatty acids were studied during maturation of Coriandrum sativum seeds. The seeds matured in 50 days after flowering. Lipid synthesis proceeded at a steady rate up to 40 days after flowering. Reductive ozonolysis of the monoenes followed by gas liquid Chromatographic analysis of the aldehydic fragments as dioxolanes of 1,3‐propanediol was employed to estimate petroselenate (octadeca‐ cis ‐6‐enoate) in the presence of oleate (octadeca‐ cis ‐9‐enoate). Petroselenic acid was the major fatty acid at all stages.