Lipids of berseem (Trifolium alexandrinum) seed

Berseem seed oil was fractionated into non-polar and polar components. Tentative identification was made of hydrocarbons, sterol esters, triglycerides, free fatty acids and partial glycerides in the non-polar fraction and of lysophosphatidyl choline, phosphatidyl inositol, lysophosphatidyl ethanolamine, phosphatidyl choline, phosphatidyl glycerol, phosphatidyl ethanolamine, digalactosyl diglycerides, sterol glycosides, phosphatidic acid, monogalactosyl diglycerides, cerebrosides and esterified sterol glycosides in the polar fraction. The fatty acid constituents of the major polar and of all the non-polar lipid components are also reported.     

Fumgal lipids. I. Effect of different nitrogen sources on the chemical composition

The effect of three nitrogen sources on the chemical composition of seven fungi, namely: Aspergillus niger, A. luchuensis, Penicillium crustosum, Alternaria tenuis, Rhizoctonia solani, Mucor sp. and Pythium irregulare has been studied. The various fungi showed a great variation with respect to lipid percentage and total lipid content. Lipid content varied from 3.2 to 41.5%. Non-polar lipids were comprised of monoglycerides, diglycerides, free sterols, free fatty acids and triglycerides. The quantitative make-up of the non-polar lipid varied with different nitrogen sources. Palmitic, stearic, oleic and linoleic acids were the major fatty acids while lauric, myristic, palmitoleic, linoleic and arachidic were the minor ones. The fatty acid composition was dramatically changed by changing the nitrogen source. Since different fungi responded differently to changes in nitrogen source, no generalisation could be made. Two-dimensional thin-layer chromatography of the polar lipid fraction of these fungi revealed the presence of a maximum of fifteen spots. Phosphatidyl choline, phosphatidyl ethanolamine and phosphatidyl inositol were the major spots while lysophosphatidyl choline, lysophosphatidyl ethanolamine and phosphatidyl glycerol were present in smaller quantities. In comparison to phospholipids, glycolipids (except sterol glycoside) were present in relatively lower concentration. Pythium irregulare was very characteristic in having no glycolipids at all.     

Composition of wheat-flour lipids

Lipids were extracted from a single sample of wheat flour using three solvent systems: ethanol–diethyl ether–water (2:2:1 by vol.); chloroform–methanol (2:1 by vol.); and water-saturated n-butanol. Analysis of the extracts and of residual lipid in the extracted flour showed that water-saturated n-butanol was the most efficient solvent. Wheat-flour lipids were extracted with water-saturated n-butanol and separated by chromatographic procedures into individual components. The lipid classes which were isolated and studied were steryl ester, free sterol, 6-O-acyl steryl glucoside, steryl glucoside, triglyceride, diglyceride, monoglyceride, free fatty acid, monogalactosyl diglyceride, 6-O-acyl monogalactosyl diglyceride, digalactosyl diglyceride, digalactosyl monoglyceride, monoglycosyl ceramide, diglycosyl ceramide, N-acyl phosphatidyl ethanolamine, N-acyl lysophosphatidyl ethanolamine, phosphatidyl ethanolamine, lysophosphatidyl ethanolamine, phosphatidyl choline, lysophosphatidyl choline, phosphatidyl serine and phosphatidyl inositol. Monogalactosyl monoglyceride was also tentatively identified. The quantitative distributions of the lipid classes were determined. Monoglycosyl ceramide contained small amounts of normal fatty acids (12:0–24:0) and large amounts of 2-hydroxy fatty acids (principally 16:0 and 20:0), with similar amounts of dihydroxy long-chain bases (18:0 and 18:1) and trihydroxy long-chain bases (18:0, 18:1, 19:0, 19:1, 20:0, 22:0). The principal sterols were identified as β-sitosterol, campesterol, and C₂₈ and C₂₉ saturated sterols. The fatty acids in the sterol lipids were principally 16:0 (50–60%) and 18:2 (28–30%) with small amounts of 16:1, 18:0, 18:1 and 18:3. The fatty acids in all the glycerides were principally 18:2 (51–84%) with lesser amounts of 16:0, 18:0, 18:1 and 18:3.     

Changes in phospholipids of buffalo meat during processing and storage

Effect of broiling and pressure cooking as well as alterations during refrigerated (4°C) and frozen (-10°C) storage on the phospholipids of adult male buffalo muscles viz. Triceps brachii (TB), Longissimus dorsi (LD) and Biceps femoris (BF), i.e. from three different locations were studied. Muscles differed significatly in their total lipid and phospholipid content. Cooking methods significantly altered the total phospholipid content and its fractions. Storage period did not show any significant effect on total phospholipids during refrigerated and frozen storage, whereas certain phospholipid classes viz. lysophosphatidyl choline and lysophosphatidyl ethanolamine + sphingomyelin increased significantly and major phospholipid classes viz. phosphatidyl choline and phosphatidyl ethanolamine decreased significantly. The changes in phospholipid classes were similar both in refrigerated and frozen samples but relatively more pronounced in the former. Palmitic, stearic, oleic and linoleic acids were the four predominant fatty acids in the phospholipids of buffalo meat. The effects associated with the location of muscles were evident. Differences in fatty acid composition of individual muscles in response to heat processing were observed. Heat processing significantly increased the total saturates in TB and LD muscles while it decreased in BF. The total monounsaturated and total polyunsaturated fatty acids of phospholipids decreased during refrigerated and frozen storage indicated by a significant decreass in oleic, linoleic and arachidonic acids.     

Relative Role of Individual Phospholipids on Thiobarbituric Acid Reactive Substances Formation in Chicken Meat, Skin and Swine Aorta

Fatty acid profiles and distribution of individual phospholipids (PL) in the total PL were determined in chicken meat and skin and swine aortas, and the contribution of each PL to malondialdehyde (MDA) formation was studied. Results indicate that phosphatidyl choline (PC) and phosphatidyl ethanolamine (PE) produced 70-77% of the total PL MDA while 16-25% of the MDA was formed by phosphatidyl inositol (PI) and phosphatidyl serine (PS). Much lower concentrations of MDA (3-6%) were formed by sphingomyelin (SP), cardiolipin (CL) and lysophosphatidyl choline (LyPC). In all analyzed tissues, both the MDA concentration and the percentage of polyenoic fatty acids, especially arachidonic acid, were highest in PI followed by PE, PS, PC, CL LyPC, and SP.     

Lipids in cereals. 1. Pennisetum typhoideum

Two improved strains of Pennisetum typhoideum (‘bajra’) were found to have a free lipid content of about 5.0% and bound lipid content of about 0.5%. In the non-polar fraction, sterol esters and hydrocarbons, triglycerides, free fatty acids, free sterols and partial glycerides were present with triglycerides as the principal constituents. Polar lipids were separated by two-dimensional thin-layer chromatography and lecithin was found to be the major component. Sterol-containing glycolipids (sterol glycosides and esterified sterol glycosides) were present in appreciable amounts. Phosphatidyl ethanolamine, phosphatidyl glycerol, phosphatidyl inositol, lysophosphatidyl ethanolamine, lysolecithin, phosphatidic acid, poly-glycerophosphatide, mono- and di-galactosyl glycerides and cerebrosides have also been tentatively identified.     

Role of seed phosphatides as antioxidants for ghee (butter fat)

Antioxidant potentiality of seed phospholipids for stored ghee was found to be in the order of sunflower (Helianthus annuus L.), groundnut (Arachis hypogea), soybean (Glycine max) and cotton seed (Gossypium sp.), possibly corresponding to their phosphatidyl ethanolamine content. Out of phosphatidyl choline, phosphatidyl ethanolamine and phosphatidic acid, phosphatidyl ethanolamine was found to be the most effective antioxidant. Antioxidant property of phosphatidyl ethanolamine did not vary with the seed source, indicating that the fatty acid portion of the molecule played no role in protecting ghee against oxidation. In stored ghee addition of phosphatidyl ethanolamine and phosphatidyl choline reduced lipolysis, probably by interacting with the lipase system. During storage, phosphatidyl ethanolamine afforded better protection against the oxidation of unsaturated fatty acids.     

The composition of the fatty acids and aldehydes of the ethanolamine and choline phospholipids of various meats

The ethanolamine phospholipids of beef, lamb, pork and chicken examined in this study contained over 40% of ethanolamine plasmalogen, whereas fish contained only 13%. The level of choline plasmalogen in choline phospholipids was less than 1% in fish and ranged from 10 to 30% in the other four meats. Palmitaldehyde was the major fatty aldehyde in the choline plasmalogens of beef, lamb, pork and chicken (65–80% of total aldehydes), but was present at lower levels in the ethanolamine plasmalogens. The per cent fatty acid compositions of phosphatidylethanolamine and the corresponding ethanolamine plasmalogen were very similar, being typically low in palmitic acid but very high (56–74%) in polyunsaturated fatty acids. The fatty acids of the choline plasmalogens contained more polyunsaturated fatty acids than the corresponding phosphatidyl cholines, but at lower levels than in the fatty acids of the ethanolamine phospholipids.     

Characterization of Shrimp Lipids

Edible shrimp (Penaeus aztecus) tissue contains approximately 1.2% extractable lipids, the majority of which are phospholipids. Data from the gravimetric quantitation of lipid classes isolated by column chromatography indicated that phosphatidyl choline was the predominant phospholipid and cholesterol the predominant neutral lipid in edible shrimp tissue. Fatty acid distribution data indicated that sphingomyelins contained the greatest percent by weight of unsaturated fatty acids while cholesterol esters contained the greatest proportion of saturated fatty acids. Enzymatic hydrolysis followed by gas liquid chromatography of phosphatidyl choline, phosphatidyl ethanolamine, and phosphatidyl serine indicated that fatty acids located at the β position were more highly unsaturated than those at the α position.     

Changes in the composition of the rumen and abomasum lipids of sheep from birth to maturity

The composition of the lipids of the rumen and abomasum tissues of foetal (at term), 1 month, 2 month and 1-2-year old sheep grazed on pasture has been determined. The lipid content of the rumen tissues increased from 2.0% at birth to 3.4% in 1-2-year old sheep While that of the abomasum tissues increased from 2.6 to 5.7%. The main change in the neutral lipid fraction was a decrease in the hydrocarbon content from 0.13 % in the rumen tissues and 0.08 % in the abomasum tissues at birth to 0.003% and 0.006% respectively in the 1-2-year old sheep. The main components of the phospholipid fraction of the rumen and abomasum tissues were 34.9- 46.8% phosphatidyl choline; 14.623.5 % phosphatidyl ethanolamine; 14.3-21.1 % sphingomyelin; with smaller amounts of lysophosphatidyl choline (4 13-12.6 %), acidic phospholipids (cardiolipin) (4.1-8 -5 %) and phosphatidyl inositol/phosphaticlyl serine (3.0-5.5 %). No marked changes in phos- pholipid composition with age were noted. The amounts of phosphatidyl choline and phosphatidyl ethanolamine tended to be higher in the abomasum than in the rumen whereas the sphingomyelin content of the rumen tissue phospholipids was generally greater than that of the abomasurn tissue phospholipids. From the fatty acid composition of the triglycerides of the rumen and abomasum tissues it appeared that the foetal triglycerides were largely, though not entirely, of endogenous origin. In contrast the phospholipids of the foetal rumen and abomasum tissues contained di- and poly-unsaturated as well as branched-chain fatty acids in proportions similar to those found in older animals having access to pasture. From these results it is suggested that the phospholipids of the foetus are derived to a considerable extent from the maternal phospholipids.     

Lipids and Rheological Properties of Starch. Part II: The Effect of Granule Surface Material on Viscosity of Wheat Starch

The extraction of wheat starch with ethanol reduced the protein content from 0.4 to 0.3%. Wheat starch extracted with 1% SDS containing 1% 2-ME or with 1% SDS gave no staining with amido black, indicating that most of starch surface protein has been separated. TLC of lipids extracted from starch without gelatinization showed that ethanol extracted considerable amounts of starch lipids such as lysophosphatidyl choline, lysophosphatidyl ethanolamine and free fatty acids. After extraction with SDS and especially with SDS + 1% 2-ME only some starch granules were deformed. In this starch some changes have been observed also on the granules surface by REM. The extraction resulted also in considerable changes in rheological properties of extracted starches. The starch samples were characterized thermodynamically also.     

Phospholipids of marine origin. IV. The abalone (Haliotis midae)

Phospholipids of the abalone were separated into component fractions by chromatography on silicic acid. The phospholipids were remarkable for the presence (6%) of an unusual sphingolipid liberating 2-amino-ethylphosphonic acid on hydrolysis, and for the high proportion of plasmalogens (23%). The presence of phosphatidyl ethanolamine plus ethanolamine plasmalogen (32%), phosphatidyl serine (5%), phosphatidyl inositol (5%), phosphatidyl choline (41%) and sphingomyelin (1%) were also demonstrated. The fatty acid distribhion in the phospholipids, the non-phosphorylated lipids and the unusual sphingolipid was determined by gas chromatography. In general these results show a similarity between the phospholipid and the non-phosphorylated lipid fatty acids, the former being richer in long chain polyunsaturated fatty acids. Fatty acids of the unusual sphingolipid were outstanding for the high palmitic (53%) and stearic acid (15%) content.     

The fatty acid composition of the main phospholipid fractions of the rumen and abomasum tissues of foetal and adult sheep

The fatty acid composition has been determined on phosphatidyl choline, phos-phatidyl ethanolamine and sphingomyelin fractions earlier isolated from the rumen and abomasum tissues of foetal and of adult Romney sheep. The major proportion of polyunsaturated fatty acids was found in the phosphatidyl ethanolamine (17 to 43%) fraction and this was reduced in the phosphatidyl choline (7 to 25%) and sphingomyelin (1 to 4%) fractions. These features are in keeping with the results for mammalian tissues generally. The phosphatidyl ethanolamine fractions were further characterised by the low content of palmitic acid (<8%) compared with 25 to 30 % in the phosphatidyl choline fractions and 29 to 52% in the sphingomyelin fractions and by the occurrence of cyclopropane fatty acids. Consistent with the findings of other workers on mammalian tissues, the sphingomyelin fractions contained a relatively high content (16 to 27%) of higher w-saturated fatty acids including 22:0,23:0,24:0 and 25:0 and of tetracos-14-enoic (24:1 ω9) acid (5 to 16%). The total amounts of acids above C₂₀ tended to vary inversely with the levels of palmitic acid whereas the levels of stearic acid were relatively constant at 13 to 17%. Changes in fatty acid composition with age were generally not marked but the tissues of the foetus were distinguished from those of the foetus were distinguished from those of the adult by their substantial amount of eicosa-5,8,11-trienoic (20:3 ω9) acid together with relatively low contents of linoleic (18:2 ω6) and linolenic (18:3 ω3) acids and to a leser extent by reduced level of acids of the ω3 series. This was particularly reflected by the ratios of ω6/ω3 C₂₀ + C₂₂ acids in the phosphatidyl ethanolamine fractions, the valucs for the foetal rumen and abomasum tissues being 1.03 and 1.07, respectively, compared with corresponding values of 0.78 and 0.72 found in adult sheep. The results are consistent with a requirement for C₂₀ and C₂₂ polyunsaturated acids of the ω3 and ω6 series and some penetration of maternal fatty acids through the placenta. The resemblance between the fatty acid make-up and composition of foetal and maternal phospholipids suggests the possibiligy of transference of intact or lyso-phospholipids from the mother to the foetus through the placenta. However, such a possibility is counter-indicated by consideration of previous work using labelled intermediates and by the mechanism of conversion of linoleic and linolenic acids requiring their CoA derivatives in the formation of the corresponding polyunsaturated C₂₀ + C₂₂ acids. Nevertheless, the sharp cut-off of exogenous maternal fatty acids from the foetal triglycerides and their inclusion in the foetal phospholipids are not readily explainable.     

Changes in the composition of the fatty acids and aldehydes of meat lipids after heating

The effects of heating at 132°C on the fatty acids and fatty aldehydes of neutral lipids and phospholipids of lean beef, veal, lamb, pork and chicken were studied. Heating caused hydrolysis of the plasmalogens in the phospholipids, and varying amounts of the liberated fatty aldehydes were recovered in the neutral lipid fractions. Beef phosphatidyl choline lost more polyunsaturated fatty acids than that of the other meats. Beef and veal phosphatidyl ethanolamine lost more polyunsaturated fatty acid than that of lamb, pork or chicken, but the effect was obscured by the influx of fatty acids from elsewhere into this fraction after heating.     

Identification and Quantitative Analysis of Phospholipids in Cocoa Beans

SUMMARY: The lipids extracted from several common cocoa bean varieties were separated into neutral lipid, glycolipid, and phospholipid fractions. The composition of the total lipid extract was 98% neutral lipid and 1 to 2% oolar lioid of which aporoximatelv 70% was glycolipid and 30% was phospholipids. Two-dimensional thin-layer chromatography was used to separate all of the known major phospholipids. The relative distribution of the phospholipids was determined by quantitative phosphorus analyses of individual spots scraped from two-dimensional thin-layer plates. The major components were lysophosphatidyl choline, phosphatidyl choline, phosphatidyl ethanolamine, and phosphatidyl inositol. Phosphatidyl choline was found to contribute 36 to 40% of the phospholipids of cocoa beans. The phospholipid composition of Accra, Arriba, and Bahia beans was shown to be quite similar although minor variations were observed.     

Lipid content and fatty acid composition of green algae Scenedesmus obliquus grown in a constant cell density apparatus

The lipids of alga Scenedesmus obliquus grown under controlled conditions were separated and fractionated by column and thin-layer chromatography, and fatty acid composition of each lipid component was studied by gas-liquid chromatography (GLC). Total lipids were 11.17%, and neutral lipid, glycolipid and phospholipid fractions were 7.24%, 2.45% and 1.48% on a dry weight basis, respectively. The major neutral lipids were diglycerides, triglycerides, free sterols, hydrocarbons and sterol esters. The glycolipids were: monogalactosyl diglyceride, digalactosyl diglyceride, esterified sterol glycoside, and sterol glycoside. The phospholipids included: phosphatidyl choline, phosphatidyl glycerol and phosphatidyl ethanolamine. Fourteen fatty acids were identified in the four lipid fractions by GLC. The main fatty acids were C18:2, C16:0, C18:3(alpha), C18:1, C16:3, C16:1, and C16:4. Total unsaturated fatty acid and essential fatty acid compositions of the total algal lipids were 80% and 38%, respectively.     

Phospholipids of marine origin. I. The hake (Merlucius capensis, Castelnau)

The composition of hake flesh and hake liver phospholipids was determined by an hydrolytic procedure and by chromatography on silicic acid. The hydrolytic procedure involved determination of lecithin-choline, sphingornyelin-choline, lyso lecithin-choline, ethanolamine, serine, myo-inositol and the average equivalent weight of the liberated fatty acids. The composition of the flesh and liver phospholipids was very similar, the latter contained more sphingomyelins and cardiolipins at the expense of phosphatidyl choline. Phospholipid fatty acids had a markedly higher equivalent weight and unsaturation than the corresponding non-phosphorylated lipid fatty acids. The cephalin fractions contained more long chain polyunsaturated fatty acids, more stearic acid and less palmitic acid than the phosphatidyl choline fractions. Sphingomyelins were particularly rich in lignoceric and nervonic acid.     

Effect of packaging and storage on the keeping quality of pickled quail eggs

Storage stability of quail eggs pickled in 50% vinegar solution and subsequently stored in glass jars with pickling solution or in flexible pouches without the solution at mean ambient (24°C, 58% RH) and refrigeration (5°C, 80% RH) temperatures was investigated. Pickle solution, egg white and yolk reached equilibrium pH (4.26–4.31) within 2 and 5 days of ambient and refrigeration storage, respectively. Eggs lost up to 12.2 and 8.8% of their weight within 48 h of ageing under ambient and refrigeration storage, respectively. Polypropylene (PP)-packed pickles suffered maximum weight loss followed by high-density polyethylene (HDPE)-packed eggs; losses were negligible in polyester/foil/polyethylene (PFP) laminate-packed samples. A decrease in phosphatidyl choline and phosphatidyl ethanolamine with simultaneous increase in lysophosphatidyl choline and lysophosphatidyl ethanolamine plus sphingomyelin occurred in pickled eggs during storage. Thiobarbituric acid (TBA) value increased and sensory quality declined with storage time. Aerobic plate counts remained fairly low throughout storage. HDPE (84 μm) was found to be an economic and efficient alternative packaging to glass jar for storage of pickled eggs without the pickle solution for up to 4 and 12 months of ambient and refrigerated storage, respectively.     

Isolation and characterization of whey phospholipids

A freeze-dried whey powder was produced by microfiltration of Cheddar cheese whey. A 0.2-micron ceramic membrane in a stainless steel housing unit was used to concentrate components > 400 kDa present in the whey. The experimental whey powder, derived from Cheddar cheese whey, and a commercial whey powder were subjected to proximate analysis, lipid classes, phospholipid classes, and fatty acid compositional analyses. Commercial whey powder and commercial soybean lecithin were subjected to an alcohol fractionation procedure in an effort to alter the ratio of phosphatidyl choline to phosphatidyl ethanolamine and the functionality of dairy phospholipids. The fractionation procedure produced an alcohol-insoluble fraction containing 84% phosphatidyl ethanolamine, whereas the alcohol-soluble fraction resulted in a decrease in the phosphatidyl choline to phosphatidyl ethanolamine ratio. The commercial whey contained a higher ratio of phospholipids to neutral lipids compared with the experimental whey. The classes of phospholipids present within the two wheys were similar, whereas the experimental whey contained a phosphatidyl choline content twice that of the commercial whey, and the phospholipids composition of both wheys differed from the milk fat globule membrane. Comparison of the phospholipids and fatty acid composition of the wheys with the soy lecithin revealed that although the wheys were similar to each other, they differed from the soy lecithin in both the classes of phospholipids present and in the fatty acid composition. These compositional differences may influence the functionality of whey phospholipids.     

Changes in milk fat phospholipids during lactation

Changes in lipid composition were studied in milk obtained on postpartum d 3 (colostrum), 7, 42, and 180 from 12 Holstein cows. Triglycerides, 96 to 97% of total lipids, were relatively constant during lactation. Phospholipids and cholesterol declined with advancing lactation. Concentrations of the fatty acids synthesized within the mammary gland, C10:0 to C16:0, increased about 50% from 7 to 42 d of lactation. During this period, compensatory decreases were observed in C18:1. The phospholipids were separated into five major classes: sphingomyelin, phosphatidyl choline, serine, inositol, and ethanolamine for fatty acid analysis. The changes that occurred in milk total fatty acids were reflected in phosphatidyl phospholipid fatty acid composition: an increase in medium-chain fatty acids and a decrease in polyunsaturated fatty acids of 18, 20, and 22 carbon atom chain length as lactation progressed. These changes are consistent with the theory that milk phospholipids are synthesized de novo entirely in the mammary gland.