Premium
Fatty Acid Composition of Suspension Cell Cultures of Theobroma cacao are Altered by Culture Conditions
Author(s) -
WEN M. C.,
KINSELLA J. E.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb06881.x
Subject(s) - theobroma , food science , palmitic acid , oleic acid , sucrose , chemistry , composition (language) , linoleic acid , fatty acid , triglyceride , casein , hydrolysate , botany , biochemistry , biology , cholesterol , linguistics , philosophy , hydrolysis
The triglyceride content of cacao suspension cell cultures increased from 0.6% to 2.3% by addition of coconut water, and by reducing rate of agitation. The palmitic acid content of total lipids decreased from 28% to 17% by culturing cacao cells in media containing 0.50% casein hydrolysate. Oleic acid was increased from 10% to 45% following addition of coconut water. Linoleic acid was reduced by the addition of coconut water, or by omitting sucrose.