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Fatty acid composition of lipids from edible parts and seeds of vegetables.

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Relation http://ir.cftri.com/6661/
 
Title Fatty acid composition of lipids from edible parts and seeds of vegetables.
 
Creator Nasirullah, Dr.
Werner, G.
Seher, A.
 
Subject 11 Lipid Biochemistry
23 Vegetables
 
Description The fatty acid composition of total lipids was determined in edible portions and seeds of 15 commonly used vegetables from the families Brassicaceae, Apiaceae and Asteraceae. Tabulated data showed that vegetative parts of Brassicaceae (leaves, flowers, sprouts, tubers) contained no erucic acid, 40-60% linolenic acid and more cis-vaccenic (cis-11-octadecenoic) than oleic (cis-9-octadecenoic) acid, while the opposite ratio was observed in seed lipids. Hexadecatrienoic acid (16:3) was present in the vegetative part of most of the vegetables at 0.3-11.8% especially those rich in linolenic acid, but not in seed oils. Only 4 vegetables contained high % of linoleic acid (44-66%) in the edible portion (black salsify, carrot, turnip-rooted parsley, Florence fennel). Seed lipids of the Brassicaceae contained 31-47% erucic acid, and seed oils of the Apiaceae (carrots, parsley, fennel) contained 65-80% petroselenic acid.
 
Date 1984
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/6661/1/FETTE%20.%20SElFEN%20.%20ANSTRICHMITTEL%201984.pdf
Nasirullah, Dr. and Werner, G. and Seher, A. (1984) Fatty acid composition of lipids from edible parts and seeds of vegetables. Fette Seifen Anstrichmittel, 86 (7). 264-268, 26 ref..