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Changes in the Amount of Complex Lipids in the Seeds and in the Pericarp during the Development of Ivy Fruit ( Hedera helix )
Author(s) -
GROSBOIS MICHÈLE
Publication year - 1976
Publication title -
physiologia plantarum
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.351
H-Index - 146
eISSN - 1399-3054
pISSN - 0031-9317
DOI - 10.1111/j.1399-3054.1976.tb03925.x
Subject(s) - hedera helix , galactolipids , ripening , fatty acid , biochemistry , chemistry , degree of unsaturation , composition (language) , biology , botany , chromatography , chloroplast , gene , linguistics , philosophy
By a combination of thin‐layer chromatography and gas liquid chromatography, a complete study of the development of the different lipid classes and of their fatty acids, during the development of the fruit of Hedera helix L., the English Ivy, has been achieved. In any part of the fruit observed, at any particular stage, the phospholipids and the neutral lipids are the most abundant lipid classes. They accumulate during the entire process of maturation, whereas significant changes occur in their relative proportions, phospholipids being largely dominant until fruit blackening. The accumulation of fatty acids during maturation is characterized by large amounts of C 18:1 in the neutral lipids, especially in the seed, where petroselinic acid (C 18:1 Δ 6 ) reaches 86% of the total fatty acids. To a smaller extent, the phospholipids also accumulate and thus have the character of reserve molecules. However, their composition remains more stable, which relates them to the “structural lipids” such as galactolipids that maintain their characteristic fatty acid composition, despite the radical changes occurring in the fatty acid metabolism during fruit ripening.