Varietal difference in lipid content and fatty acid composition of highbush blueberries

Lipids from five cultivars of highbush blueberries (Vaccinium corymbosum L.) were extracted and fractionated into neutral lipids (60–66%), glycolipids (20–22%) and phospholipids (14–18%). The major fatty acids in all fractions were palmitic (16∶0), oleic (18∶1), linoleic (18∶2), and linolenic (18∶3) acids. All lipid classes had a large concentration of C₁₈ polyunsaturated acids (84–92%), indicating that blueberries are a rich source of linoleic and linolenic acids. Changes in the fatty acid composition of neutral lipids and phospholipids were not significantly different among the five cultivars, but significant differences were noted in the ratios of linoleic and linolenic acids in the glycolipids fraction.     

Lipid Profile and Fatty Acid Composition of Moth Bean (Vigna aconitefolia) Seeds

The seeds of moth bean (Vigna aconitefolia) were found to contain 4.5 % of lipid. Fractionation of this lipid by silicic acid column chromatography yielded 44.5 % neutral lipids (NL), 23.4 % glycolipids (GL) and 32.1 % phospholipids (PL). Fatty acid composition of the total lipid and lipid fractions showed that palmitic acid (37.3-54.7 %), stearic acid (7.8-8.0%) oleic acid (6.8-13.9 %) linoleic acid (23.1-35.6 %) and linolenic acid (3.0-10.0%) are the major fatty acids. The phospholipid fraction was found to be different from the rest in containing higher palmitic acid (54.7%) and lower unsaturated fatty acids.     

Fatty Acid Composition of Winged Bean Seed Oil (Psophocarpus tetragonolobus)

Winged bean seeds (Psophocarpus tetragonolobus) were shown to contain 14.4% of oil on a dry weight basis. Fractionation of this oil by silicic acid column chromatography showed 72.7% neutral lipids, 2.8% of glycolipids and 24.5% of phospholipids. Fatty acid composition of total lipid, neutral and glycolipid showed palmitic acid (12.2-14.0%), stearic acid (3.5-4.3%), oleic acid (36-39%) and linoleic acid (39-42%) as major fatty acids. The phospholipid fraction was slightly different from the rest in containing higher palmitic and lower oleic and linoleic acids.     

The lipid components of white potato tubers (Solanum tuberosum)

Four Canadian varieties of potatoes were examined for their lipid composition. Lipids, extracted with chloroformmethanol, were shown by TLC and column chromatography to consist of 16.5% neutral lipids, 45.5% phospholipids and 38.1% glycolipids. Among the phospholipids and glycolipids, phosphatidyl choline, phosphatidyl ethanolamine, phosphatidyl inositol, the galactolipids and the sterol glucosides were the major lipids. The predominant fatty acids were palmitic (19.5%), linoleic (44.8%) and linolenic (30.4%, in Kennebec). Analyses of the fatty acids of stored potatoes showed a marked decrease in linoleic acid and an increase in linolenic acid, in the Irish Cobbler and Sebago potatoes. β-sitosterol comprised 85.0% of total sterols. Nearly half of the carotenoids was lutein (xanthophyll), the others being α-carotene, β-carotene, an unidentified pigment and lutein epoxide. Contribution No. 101 of the Food Research Institute, Canada Department of Agriculture.     

Fatty acids in lipids of maturing wheat

Two varieties of hard red winter wheat were sampled at various stages of maturity. The lipids in those samples were fractionated into free polar, free nonpolar and bound lipids. Fatty acids of those fractions were determined. Major acids present were palmitic, oleic, linoleic and linolenic. Both wheat samples showed similar qualitative, but not quantitative patterns in distribution of fatty acids during maturation. In the free polar lipid fraction, the palmitic acid content decreased with maturation while the linoleic acid content increased. The free nonpolar fractions showed a slight increase in linoleic acid; the concentration of other acids decreased slightly as the wheat matured. The bound lipid fraction showed a marked increase in linoleic acid, accompanied by decreases in the other major fatty acids, especially linolenic. Cooperative investigations of Kansas Agricultural Experiment Station and Crops Research Div., ARS, USDA.     

Composition of the neutral and phospholipid fractions from ginkgo nuts (Ginkgo biloba) and fatty acid composition of individual lipid classes

The purified lipid fraction (1.26% on the wet weight basis) from the nuts ofGinkgo biloba was found to be 90.6% neutral lipids, 7.5% polar lipids, and a very small amount of glycolipids. Main fatty acids in the triglyceride fraction were oleic and linoleic acids, and those in the phospholipid fraction were palmitic acid in addition to these unsaturated acids. The enzymic hydrolysis of the triglyceride and individual phospholipid fractions showed that only the triglyceride and phosphatidylcholine fractions contained relatively large amounts of unsaturated acids in their β-positions. The gas liquid chromatography-mass spectrometric analysis of the fatty acids of the steroid ester fraction indicated the presence of lignoceric, cerotic, montanic, and melissic acids as well as a lactone and compounds suspected to be phenolic acids containing long chain diols.     

Lipid Composition of Garlic

Neutral, glyco- and phospholipids of garlic were resolved into their component fractions by thin layer chromatography. Neutral lipids contained considerable quantities of monoglycerides (18.5%), diglycerides (14.2%), sterols (16.3%) and triglycerides (41.5%) respectively. The phospholipid fraction was rich in phosphatidyl choline (23.5%), phosphatidyl ethanolamine (17.9%), lysophosphatidyl choline (11.8%) and lysophosphatidyl ethanolamine (8.2%). Digalactosyl diglyceride (10.1%), sterol glycoside (15.6%), cerebrosides (8.1%), acylsterol glycoside (38.6%) and monogalactosyl diglyceride (22.5%) were the major components of the glycolipids of garlic. Lauric, myristic, palmitic and linoleic acids constituted the major fatty acids of monoglycerides, diglycerides and free fatty acid fractions whereas palmitic, linoleic and linolenic acids were the major fatty acids of triglycerides. Palmitic and linoleic acids were the major fatty acids of garlic phospholipids. Except the acylsterol glycoside fraction glycolipids were rich in lauric, palmitic, linoleic and linolenic acids; palmitic acid was the only major fatty acid of acylsterol glycosides.     

Canavalia ensiformis neutral lipids,a rich source of lupeol

The composition of the neutral lipids ofCanavalia ensiformis, which represent 2.21% of whole seeds, has been investigated. The fatty acid composition is characterized by the presence of palmitic (15%), oleic (54%), linoleic (7%) and linolenic (8%) acids. The unsaponifiable matter (7.9% of the neutral lipids), was examined for sterol, 4α-methylsterol and triterpene alcohols. The occurrence of lupeol in high amount in the last fraction (96%) constitutes an interesting source for this compound.     

Sterols and Fatty Acids from the Neutral Lipids of Desilked Silkworm Pupae (Bombyx mori L.)

The desilked silkworm pupae (Bombyx mori L.) collected from Kollegala, Malavalli and Ramanagaram belt of Karnataka State (South India) were extracted with petroleum ether (60–80°C). The neutral lipids fraction was isolated and saponified. Saponifiable fraction was analysed for fatly acids and unsaponifiable fraction for sterols. The neutral lipids contain oleic, palmitic, palmitoleic, stearic, linoleic, I auric, myristic, C_13:0-, linolenic and arachidic acids. Cholesterol, β-sitosterol and a trace of campesterol are found to be present in unsaponifiable fractions.     

The lipids of the common house cricket,Acheta domesticus L. I. Lipid classes and fatty acid distribution

The lipids of the common house cricket,Acheta domesticus L., have been examined with the following results. The fatty acids associated with the lipid extracts do not change significantly from the third through the eleventh week of the crickets' postembryonic life. The major fatty acids are linoleic (30–40%), oleic (23–27%), palmitic (24–30%), and stearic acids (7–11%). There are smaller amounts of palmitoleic (3–4%), myristic (∼1%), and linolenic acids (<1%). The fatty acid composition of the cricket lipids reflects but is not identical to the fatty acids of the dietary lipids: linoleic (53%), oleic (24%), palmitic (15%), stearic (3%), myristic (2%), and linolenic acid (2%). The amount of triglycerides present in the crickets increases steadily from the second through the seventh or eighth week of postembryonic life, then drops sharply. Other lipid classes, such as hydrocarbons, simple esters, diglycerides, monoglycerides, sterols, and free fatty acids remain about constant. The composition of the fatty acids associated with the tri-, di-, and monoglycerides and the free fatty acid fraction are all about the same. The fatty acids associated with the simple esters are high in stearic acid. Postdoctoral Research Associate, Department of Chemistry, University of Michigan, 1965–1967.     

Phospholipid Composition of <Emphasis Type="Italic">Jatropha curcus</Emphasis> Seed Lipids

Jatropha curcus L. oil has emerged as one of the most important raw materials for biodiesel production. However, no detailed study has been reported on characterizing the lipid constituents of jatropha oil. The present study revealed that the total oil content of jatropha seeds was 32% with a composition of 97.6% neutral lipids, 0.95% glycolipids and 1.45% phospholipids. The fatty acid composition of total lipids, neutral lipids, phospholipids and glycolipids was also determined and found to contain oleic acid (18:1) and linoleic acids (18:2) as major fatty acids. The phospholipids fraction was further characterized and quantified and found to contain phosphatidyl choline (PC) 60.5%, phosphatidyl inositol (PI) 24% and phosphatidyl ethanolamine (PE) 15.5%. The fatty acid composition and the positional distribution of the fatty acids of individual phospholipids were also reported.     

Composition of total lipids in rapeseed

Total lipids in medium and low erucic acid cul-tivars of rapeseed(Brassica napus var. Sinus and Janpol, resp.) were fractionated into polar and non-polar constituents. Triglycerides, diglycerides, mono-glycerides, free fatty acids, sterol esters, sterols, phos-pholipids and glycolipids were quantitated and their fatty acid compositions determined. Triglycerides and phospholipids constituted 92 and 3.4%, resp., of the total lipid from each cultivar. Triglycerides were lower in saturated fatty acids but higher in monoun-saturated acids and linolenic acid than other lipid fractions. Phospholipids and glycolipids were higher in linoleic acid content than other lipid classes. Generally, the reduction in long chain, monoenoic, fatty acids was associated with a corresponding increase in oleic acid in most low erucic acid frac-tions.     

The lipids of human pancreas with special reference to the presence of fatty acid methyl esters

Total lipids were extracted from human pancreas with chloroform-methanol, chloroform-methanol following acidification, and benzene. A similar proportional amount of total lipid was obtained by each procedure. Regardless of the method of extraction (i.e., whether or not methanol was present), a small proportion (about 1%) of the total lipid was found to consist of fatty acid methyl esters. Triglycerides constituted the major fraction (about 80%) of the pancreatic lipids; in addition to methyl esters, the remaining lipids comprised free fatty acids, phospholipids, cholesterol esters, and traces of free cholesterol. In general, each class of lipid had a similar over-all fatty acid composition with palmitic and oleic acids as predominant components. The methyl esters had a relatively high content of linolenic acid, and the free fatty acids contained a notably high proportion of palmitic acid, in each case accompanied by a corresponding decrease in the proportion of oleic acid present.     

Lipids of six cultivated barley (Hordeum vulgare L.) varieties

The lipids of representative varieties of 2-row spring, 6-row spring, and 6-row winter-type barleys were studied. Total barley lipids were classified by silicic acid gel column chromatography and separated by thin layer chromatography, and the fatty acid composition was determined by gas liquid chromatography. Total lipid content of the 6 barley varieties ranged from 3.12%–3.56% (dry wt basis). The average values for neutral lipids, glycolipids, and phospholipids were 71, 9, and 20%, respectively. The fatty acid composition of barley was rather typical of plant tissue. The neutral lipids and glycolipids from all the varieties contained a higher percent of linoleic and linolenic (C 18∶2 and C 18∶3) acids than the phospholipid fraction. South Dakota Experiment Station Paper 1248.     

Tissue culture of cocoa bean (Theobroma cacao L.): changes in lipids during maturation of beans and growth of cells and calli in culture

Callus cultures ofTheobroma cacao L., initiated from explants of immature cocoa bean cotyledons, contained 5.3%–6.4% lipids (dry wt basis). The major fatty acids were palmitic, oleic and linoleic acids. Cell suspensions contained 5.7–7.7% total lipids which had a higher polyunsaturated fatty acid content than total lipids of the calli. Phospholipids and glycolipids were the predominant lipid classes of calli and cell suspensions. Immature cocoa beans at early stages of development contained much higher polyunsaturated fatty acids, higher polar lipids and lower triglycerides than did mature ripe beans. Ripe cocoa beans contained 54% total lipids of which 96.8% where triglycerides. The fatty acid composition of total lipids of calli and cell suspensions were similar to those of the immature cocoa beans.     

Composition of Glycolipids and Phospholipids of Desilked Silkworm Pupae Oil (Bombyx mori L.)

The desilked silkworm pupae (Bombyx mori L.) collected from Kollegala, Malavalli and Ramanagaram belt of Karnataka State (South India) were extracted with chloroform : methanol = 2:1 (v/v). The oil was fractionated on activated silica gel column into neutral, glyco- and phospholipids. The fractions of glyco- and phospholipid;; were saponified seperately. The saponifiable fractions were analysed for fatty acids and un-saponifiable fractions for sterols. The glycolipid fraction contains mainly oleic, palmitic, stearic, palmitoleic, linolenic, linoleic, arachidic, myristic and lauric acids. Phospholipids had similar fatty acids, however their proportions were varying. Traces of cholesterol were observed in the unsaponifiables of glycolipids, which was absent in phospholipids.     

Egg yolk lipids and maternal diet in the nutrition of turkey embryo

Turkey hens were fed diets containing no added fat nor diets supplemented with soybean oil or neatsfoot oil. The composition of neutral and polar lipid fatty acids present in the unincubated turkey egg yolk was compared with that of those present in the yolk sac of the developing turkey embryo at different stages of development. Comparisons were made of the fatty acid fractions in the entire embryo homogenates, except liver and heart, which were analyzed separately. Changes in the relative amounts of the fatty acids are reported as affected by age of the embryo and by dietary lipids. The fatty acids from both the neutral and polar lipids which were utilized to the greatest extent for embryonic development were palmitoleic, oleic, linoleic, and linolenic, regardless of the dietary supplements. Arachidonic, tetracosenoic, and docosahexaenoic acids also were metabolized by the embryo. Saturated fatty acids, used by the embryo as development progressed, were palmitic, stearic, and arachidic acids. Analyses of the liver fatty acids showed that the C16∶0 C16∶1, C18∶0, C18∶1, and C20∶4 acids in the neutral and polar lipids decreased with embryonic development and varied with the type of diet. The heart contained low levels of myristic, palmitic, stearic, arachidic, and arachidonic acids in the neutral lipids and palmitoleic and oleic acids in the polar lipids.     

Fatty acid composition of rice lipids by gas-liquid chromatography

Gas-liquid Chromatographic analysis of the methyl ester of lipids of four rice varieties showed that bran lipids had significantly higher mean contents of linoleic and linolenic acids, but lower contents of myristic, palmitic, palmitoleic, and stearic acids than milled rice lipids. Nine fatty acids were detected. The principal components were oleic, linoleic, and palmitic, which also was confirmed by thin-layer chromatography of the esters. Issued as I.R.R.I. Journal Series No. 12     

Fatty acid composition of lymphocytes and macrophages from rats fed fiber-rich diets: A comparison between oat bran- and wheat bran-enriched diets

The effect of oat bran-(OBD) and wheat bran-enriched diets (WBD) on fatty acid composition of neutral lipids and phospholipids of rat lymphocytes and macrophages was investigated. In neutral lipids of lymphocytes, OBD reduced the proportion of palmitoleic acid (48%), whereas WBD reduced by 43% palmitoleic acid and raised oleic (18%), linoleic (52%), and arachidonic (2.5-fold) acids. In neutral lipids of macrophages, OBD increased palmitic (16%) and linoleic (29%) acids and slightly decreased oleic acid (15%). The effect of WBD, however, was more pronounced: It reduced myristic (60%), stearic (24%) and arachidonic (63%) acids, and it raised palmitic (30%) and linoleic (2.3-fold) acids. Neither OBD nor WBD modified the composition of fatty acids in phospholipids of lymphocytes. In contrast, both diets had a marked effect on composition of fatty acids in macrophage phospholipids. OBD raised the proportion of myristic (42%) and linoleic (2,4-fold) acids and decreased that of lauric (31%), palmitoleic (43%), and arachidonic (29%) acids. WBD increased palmitic (18%) and stearic (23%) acids and lowered palmitoleic (35%) and arachidonic (78%) acids. Of both cells, macrophages were more responsive to the effect of the fiber-rich diets on fatty aicd composition of phospholipids. The high turnover of fatty acids in macrophage membranes may explain the differences between both cells. The modifications observed due to the effects of both diets were similar in few cases: an increase in palmitic and linoleic acids of total neutral lipids occurred and a decrease in palmitoleic and arachidonic acids of phospholipid. Therefore, the mechanism involved in the effect of both diets might be different.     

Lipid composition of oats (Avena sativa L.)

Compositions of lipids extracted from a sample of Hinoat oat by seven solvent systems and that extracted with chloroform/methanol (2:1 v/v) from six selected cultivars representing high and low lipid contents are reported. Lipid components (steryl esters, triglycerides, partial glycerides, free fatty acids, glycolipids and phospholipids) were separated by silicic acid column chromatography and thin layer chromatography and quantitated by GLC analysis of fatty acids and phosphorus determinations. Twelve oat cultivars were examined for the fatty acid composition of lipid extracted with n-hexane. Lipids extracted from Hinoat by different solvent systems ranged from 5.6 to 8.8%. Quantitative distribution of lipid components extracted with chloroform/methanol from six cultivars containing 4.6 to 11.6% lipid showed a significant correlation (γ=0.99) between the total lipid and the neutral lipid content. Phospholipid content was similar in all cultivars, but glycolipids showed a two-fold increase in high lipid oats. Triglycerides contained less palmitic and more oleic acid than the glycolipids or phospholipids. Nine glycolipids and 11 phospholipids have been identified, and the polar lipid composition of Hinoat oat is presented.