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Changes in Glycerolpipids and their Fatty Acids Composition During Maturation of Coriander (Coriandrum sativum L.) Fruits

Changes in Glycerolpipids and their Fatty Acids Composition During Maturation of Coriander... Abstract Coriander fruits were harvested at three stages of maturity from Menzel Temime region. Oil yield and glycerolipid fractions were studied. The first results showed that oil yield increased significantly (P<0.05) during fruit maturation. At full ripeness neutral lipids (NL) quantities were higher than those of polar lipids (PL) and represented mainly by the triacylglycerol (TAG) fraction (96.67 ± 10.41 %) which was accumulated dramatically during fruit maturation. During maturation, saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) decreased significantly (P<0.05) while monounsaturated fatty acids (MUFA) increased considerably. At full maturation, petroselinic acid is the main compound with a considerable percentage 82.54 ± 9.16 % followed by oleic (12.89 ± 1.32 %) and palmitic (3.43 ± 0.21 %) acids. Petroselinic and palmitic acids follow evolutionary changes in opposite directions in TAG, diacylglycerol (DAG) and galactolipids (GL) except in phospholipids (PhL) were, they follow the same trend of evolution during maturation. Obtained results have revealed wide variation in total lipid (TL), glycerolipid fractions and fatty acid composition, offering possibilities to choose the best quality of edible and specialized industrial oils. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Analytical Chemistry Letters Taylor & Francis

Changes in Glycerolpipids and their Fatty Acids Composition During Maturation of Coriander (Coriandrum sativum L.) Fruits

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Changes in Glycerolpipids and their Fatty Acids Composition During Maturation of Coriander (Coriandrum sativum L.) Fruits

Abstract

Abstract Coriander fruits were harvested at three stages of maturity from Menzel Temime region. Oil yield and glycerolipid fractions were studied. The first results showed that oil yield increased significantly (P<0.05) during fruit maturation. At full ripeness neutral lipids (NL) quantities were higher than those of polar lipids (PL) and represented mainly by the triacylglycerol (TAG) fraction (96.67 ± 10.41 %) which was accumulated dramatically during fruit maturation. During...
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Publisher
Taylor & Francis
Copyright
Copyright Har Krishan Bhalla & Sons
ISSN
2230-7532
eISSN
2229-7928
DOI
10.1080/22297928.2011.10648213
Publisher site
See Article on Publisher Site

Abstract

Abstract Coriander fruits were harvested at three stages of maturity from Menzel Temime region. Oil yield and glycerolipid fractions were studied. The first results showed that oil yield increased significantly (P<0.05) during fruit maturation. At full ripeness neutral lipids (NL) quantities were higher than those of polar lipids (PL) and represented mainly by the triacylglycerol (TAG) fraction (96.67 ± 10.41 %) which was accumulated dramatically during fruit maturation. During maturation, saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) decreased significantly (P<0.05) while monounsaturated fatty acids (MUFA) increased considerably. At full maturation, petroselinic acid is the main compound with a considerable percentage 82.54 ± 9.16 % followed by oleic (12.89 ± 1.32 %) and palmitic (3.43 ± 0.21 %) acids. Petroselinic and palmitic acids follow evolutionary changes in opposite directions in TAG, diacylglycerol (DAG) and galactolipids (GL) except in phospholipids (PhL) were, they follow the same trend of evolution during maturation. Obtained results have revealed wide variation in total lipid (TL), glycerolipid fractions and fatty acid composition, offering possibilities to choose the best quality of edible and specialized industrial oils.

Journal

Analytical Chemistry Letters – Taylor & Francis

Published: Jan 1, 2011

Keywords: Coriander ( Coriandrum sativum L.); Fatty acid composition; Fruit Maturation; Glycerolipid fractions; Petroselinic acid

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