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Euphorbia lagascae Spreng. Enzyme activity in the seed
Author(s) -
Scott W. E.,
Krewson C. F.
Publication year - 1966
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/bf02682417
Subject(s) - euphorbia , chemistry , enzyme , euphorbiaceae , incubation , iodine value , botany , food science , horticulture , biochemistry , biology
The enzyme system of Euphorbia lagascae Spreng. seed was found to be somewhat similar to that of Vernonia anthelmintica (L.) Willd. seed. The enzymes which were active only after the seed was crushed were deactivated by steam heat without alteration of the epoxy content of the oil. Enzyme activity was accelerated to produce changes in the composition of the oil as evidenced by changes in free fatty acid content, iodine values, and oxirane oxygen (epoxy) content, but the changes were not as great in Euphorbia as in Vernonia . Thin‐layer chromatographic studies showed that dihydroxyoleic acid was formed during incubation of crushed seed indicating the presence of a hydrating principle in Euphorbia .