A Research Note Lipid Composition of Cumin (Cuminum cyminum L.) Seeds

Total lipids extracted from Cumin (Cuminum cyminum L., Umbelliferae) amounted to 14.5% of the dry seeds. The total lipids consisted of 84.8% neutral lipids, 10.1% glycolipids, and 5.1% phospholipids. Neutral lipids consisted mostly of triacylglycerols (89.4%) and small amounts of diacylglycerols, free fatty acids, sterols, sterolesters, and hydrocarbons. At least five glycolipids and five phospholipids were identified. Acylmonogalactosyldiacylglycerol and acylatedsterylglucoside were the major glycolipids, while monogalactosyldiacylglycerol, monogalactosylmonoaclycerol, and digalactosyldiacylglycerol were present in small quantities. Phosphatidylethanolamine and phosphatidylcholine were the major phospholipids, while phosphatidylinositol, lysophosphatidylethanolamine, and phosphatidylglycerol were present in small amounts. The fatty acid composition of these different neutral lipids, glycolipids, and phospholipids was determined     

Supercritical fluid extraction and characterization of lipids from algae scenedesmus obliquus

Supercritical carbon dioxide (SC‐CO₂) extractions (with and without ethanol as an entrainer) were carried out to remove lipids and pigments from protein concentrate of green algae (Scenedesmus obliquus) cultivated under controlled conditions. The content and fatty acid composition of algal lipids using column, thin‐layer (TLC) and gas‐liquid chromatography (GLC) were determined. Absorption spectra of extracted fractions showed the predominance of chlorophyll A (λ_max at 410nm). Single step supercritical carbon dioxide (SC‐CO₂) extraction resulted mostly in removal of neutral lipids and a part of glycolipids, but phospholipids were not extracted. Addition of ethanol to SC‐CO₂ increased the amount of glycolipids and phospholipids in the extract. TLC pattern of algal lipids showed that the main part of neutral lipids consisted of diglycerides, triglycerides, hydrocarbons, free sterols, and sterol esters. The glycolipids were mostly monogalactosyl diglyceride, digalactosyl diglyceride, esterified sterol glycoside, and sterol glycoside. In phospholipids, phosphatidyl choline, phosphatidyl glycerol, and phosphatidyl ethanolamine were the main compounds. Fatty acid composition patterns indicated the main fatty acids to be 16:0, 16:1, 16:2, 16:3, 16:4, 18:1, 18:2 and 18:3(a). Relatively high recovery of polyunsaturated fatty acids and essential fatty acids in supercritical fluid extracted algal lipids and protein isolates were observed.     

Selective extraction and quantitative analysis of non-starch and starch lipids from wheat flour.

Wheat flour non-starch lipids (lipids not bound to starch) were quantitatively extracted with water-saturated n-butanol (WSB), benzene-ethanol-water (10:10:1, by vol.) or ethanol-diethyl ether-water (2:2:1, by vol.) in 10min at 20 °C. Starch lipids (lipids bound to starch) were subsequently extracted with WSB at 90–100 °C. Carotenoid pigments were quantitatively extracted with the non-starch lipids. There was no significant hydrolysis of esterified fatty acids and no detectable autoxidation of unsaturated acids in the hot solvent extracts. Non-starch and starch lipids from a high grade spring wheat flour and three grades of winter wheat flour were separated by thin-layer chromatography and quantified as fatty acid methyl esters (FAME) by gas-liquid chromatography (g.l.c.) using heptadecanoic acid (or its methyl ester) as internal standard. Total flour and starch lipids after acid hydrolysis were also converted to FAME for quantitation by g.l.c. Non-starch lipids consisted of 59–63% non-polar (neutral) lipids, 22–27% polar glycolipids and 13–16% phospholipids. Steryl esters, triglycerides, and all the diacyl galactosylglycerides and phosphoglycerides were present only in non-starch lipids. Starch lipids consisted of 6–9% non-polar (neutral) lipids (mostly free fatty acids), 3–5 % polar glycolipids and 86–91 % phospholipids (mostly lysophosphatidyl choline). Starch lipids were almost exclusively monoacyl lipids. Factors are given for converting weight of FAME into weight of original lipid for all individual lipid classes in wheat which contain O-acyl groups. Factors for total lipids are: total starch lipids = FAME × 1.70, total non-starch lipids = FAME × 1.20, and total flour (non-starch + starch) lipids = FAME × 1.32. Similar factors could be used to convert weight of lipids obtained by conventional acid hydrolysis methods into weight of unhydrolysed lipids. Phospholipid contents are given by: total starch phospholipids = P × 16.51, total non-starch phospholipids = P × 23.90, total flour phospholipids = P × 17.91.     

Stereospecific Positional Distribution of Fatty Acids of Camellia (Camellia japonica L.) Seed Oil

Abstract: The stereospecific positional distribution of fatty acids of camellia seed oil (also called camellia oil) was determined. The camellia oil was mainly composed of neutral lipids (88.2%), and the oleic acid (86.3%) was found to be a major fatty acid of neutral lipids. In the glycolipids and phospholipids, the oleic acid was also found to be a major fatty acid at 62.5% and 54.2%, respectively. The oleic acid was distributed abundantly in all sn‐1, 2, and 3 positions. It was found that the oleic acid was present more at sn‐2 (93.6%) and 3 positions (94.7%), than at sn‐1 position (66.0%). Practical Application: The information of stereospecific positional distribution of fatty acids in the camellia oil can be used for the development of the structured lipids for food, pharmaceutical, and medical purposes.     

Identification and quantitative determination of the lipids of Alocasia macrorrhiza tubers

The identity, composition and concentration of each of the major lipids found in Alocasia tubers were investigated using a combination of chromatographic procedures. On a weight to weight basis, the neutral lipids, glycolipids and phospholipids comprised 60.5, 19.0 and 20.5% respectively while the total extractable lipids accounted for 0.6% of the dry weight. In addition to the conventional lipid classes of tubers, the presence of tri- and tetragalactosyl diglycerides was confirmed. The predominant fatty acid in each lipid class was linoleic acid with palmitic, oleic and linolenic acids being the other ones. In general, a high degree of unsaturation (66%), similar for most tuber lipids, was established for the component fatty acids of Alocasia.     

Lipid Content and Fatty Acid Composition in Bamboo Shoots

Lipids from bamboo shoots (Phyllostachys pubescens), peeled and divided from top to base, were extracted and fractionated into three classes, and each class separated into constituent components by thin-layer chromatography (TLC). Fatty acid composition and amount of separated lipids were determined. Total lipids (TL) ranged from 800 (top) to 380 mg (base) per 100g fresh weight and the ratio of nonpolar lipids (NPL):glycolipids (GL):phospholipids (PL) was about 17:27:56. The main fatty acids of the three lipid classes were palmitic, linoleic and linolenic acids, but composition was remarkably different among these fractions. The fatty acid composition of triglycerides (TG) was similar to the original NPL. Palmitic acid was almost all located in 1-, 3-position, linoleic acid mainly located in 2-position of TG, while linolenic acid was distributed in each position. Digalactosyl diglyceride (DGDG) and monogalactosyl diglyceride (MGDG) were the main components of GL; the average of the former had about 37% linoleic and 29% linolenic acids, while the latter had about 25% linoleic and 62% linolenic acids. Bamboo shoots contained 9 PL fractions, the major being phosphatidyl choline (PC) and phosphatidyl ethanolamine (PE). PC contained about 48% linoleic, 31% palmitic and 11% linolenic acids, and PE also had the similar tendency as PC.     

The distribution of acyl lipids in the germ,aleurone, starch and non-starch endosperm of four wheat varieties

The quantitative distribution of 23 classes of acyl lipids was determined in the germ, aleurone, starch and endosperm non-starch fractions of Atou (Soft English), Flinor (Hard English), Waldron (US Hard Red Spring) and Edmore (US Amber Durum) wheats. All four wheats had similar proportions (dry basis) of pericarp (6.8–8.6%), germ (2.5–3.0%), starchy endosperm (78.7–84.5%) and starch (59.3–67.5%), and similar quantities of acyl lipids in the whole kernels (2.8–3.2%), germ (25.7–30.5%), starch (0.8–1.2%) and endosperm non-starch fractions (0.8–1.1%). Flinor, Waldron and Edmore had 7.3–10% aleurone containing 8.7–10.6% lipids, but Atou appeared to have an abnormally low aleurone weight (4.0%) and a correspondingly high lipid content (19.4%). Pericarp acyl lipids were studied only in Atou, where they comprised 1.3% of the dry weight and 3.8% of the total acyl lipids in the whole kernel. Lipids in the germ and aleurone consisted of triglycerides (60.3–79.3%), other nonpolar lipids (5.6–12.0%) and phospholipids (13.6–17.9%). Starch lipids were almost exclusively lysophospholipids (89.4–94.4%). Greater variation was found in the endosperm non-starch lipids which consisted of triglycerides (13.7–34.1%), other nonpolar lipids (33.2–48.5%), glycolipids (18.6–38.3%) and phospholipids (21.9–35.3%). Edmore had the highest levels of triglycerides and non-polar lipids, and the lowest levels of glycolipids (as expected in a tetraploid wheat). Atouresembled Edmore in its low levels of steryl esters and glycolipids, but it also had least phospholipids.     

Apricot kernel oil: Characterization,chemical composition and utilization in some baked products

Apricot kernel oil was extracted, characterized and evaluated for use in preparing biscuits and cake. The hexane-extracted oil fraction has a light yellow colour and is free from toxic material (hydrocyanic acid). The major fatty acids were oleic, linoleic and palmitic. Chloroform-methanol extracts consisted mainly of neutral lipids in which triglycerides were predominant components. The triglycerides consisted of six types of glycerides. Glycolipids and phospholipids were the minor fractions of the total lipids and their major constituents were acylsterylglycosides (62·3%) and phosphatidyl choline (72·2%), respectively.Evaluation of the crude apricol kernel oil added to different types of biscuits and cake revealed that it has excellent properties and is comparable with corn oil at the same level. It did not affect the flavour, colour and texture of these products.     

Phospholipids of marine origin—the squid (Loligo vulgaris)

Squid (Loligo vulgaris) was found to contain 25 g kg^?1 lipids of which approximately 75% were phospholipids. The phospholipids were shown to consist of phosphatidylcholine (56% of total phospholipids), phosphatidylethanolamine (29%), phosphatidylserine (2%), phosphatidylinositol (2%). sphingomyelin (5%), lyso-phosphatidylcholine(3%) and the unusual lipid ceramide aminoethylphosphonic acid (3%). The major saturated fatty acid in both phospholipids and non-phosphorylated lipid was C16:0 (26% and 21%, respectively, of total fatty acids), while the major unsaturated fatty acid in both lipid fractions was C22:6n-3 (34% and 23%, respectively) followed by C20:5n-3 (14% in both lipids).     

The lipids of young cassava (Manihot esculenta,Crantz) leaves

Lipids were extracted quantitatively from young cassava (Manihot esculenta Crantz) leaves with a chloroform-methanol mixture. Total lipids were purified by the Folch procedure and separated into non-polar lipid, glycolipid and phospholipid fractions by column chromatography. Lipids of each fraction were further subjected to thin layer chromatography and gas-liquid chromatography. Young cassava leaves were found to have low content of lipids (3.02%) of which 22.4, 25.1 and 48.2 were non-polar lipids, glycolipids and phospholipids, respectively. Pigments (11.5%), wax and hydrocarbons (1.2%), steryl esters (2.9%), methyl esters of fatty acids (2.0%), trigly-cerides (1.5%), fatty acids (2.1%), diglycerides (1.1%) and sterols (0.1%) constituted the leaf non-polar lipids. The leaf glycolipids were made up of esterified steryl glycosides (2.1%), monogalactosyl diglycerides (12.5%), steryl glycosides (1.1%), cerebrosides (4.2%) and digalactosyl diglycerides (5.2%). The leaf phospholipids were found to include cardiolipin (3.6%), phosphatidylglycerol (21.5%), phosphatidylethanolamine (16.4%), phosphatidylserine (0.7%), phosphatidylinositol (4.0%) and other unidentified phospholipids (2.5%). Phosphatidylcholine was present only in trace quantity. Analysis of the fatty acid composition of each of the leaf lipids revealed that, with the exception of steryl esters, all leaf lipids have high content of polyunsaturated fatty acids.     

Lipid classes,fatty acids and bioactive lipids of genetically modified potato Spunta with Cry V gene

The objective of this study was to evaluate the lipid bioactive compounds distribution of genetically modified potato (GMP) Spunta compared to that of non-genetically modified potato (NGMP) Spunta. In two lines of GMP Spunta (G2 and G3) as well as in control cultivar the levels and composition of the lipids extracted from the mature tubers were characterised in terms of its fatty acid, sterol, tocopherol distribution as well as lipid classes and unsaponifiables levels. Column chromatography (CC), gas chromatography (GC), thin layer chromatography (TLC) and liquid chromatography (LC) techniques were performed to analyse lipids. NGMP and GMP lines (G2 and G3) were found to contain 0.59%, 0.75% and 0.72% of total lipids (TL), respectively. Amongst TL present in NGMP, the level of phospholipids was the highest (53% of TL), followed by neutral lipids (24% of TL) and glycolipids (23% of TL), respectively. Significant decrease in phospholipids levels was measured in GMP G2 and G3 (from 53% of TL in NGMP to 40% of TL in GMP). Neutral lipids were measured in higher amounts in GMP G2 and G3 (400 and 390 g/kg TL, respectively). Glycolipids were measured in the highest amounts in NGMP (230 g/kg TL) followed be GMP G3 (200 g/kg) and GMP G2, respectively. The predominant phospholipid subclasses in NGMP and GMP Spunta were phosphatidylcholine (43–46%) followed by phosphatidylethanolamine (31–33%). The content of oleic and linoleic acids, which were the main fatty acids of potato tubers, came to 64.5% of all acids. TL from NGMP additionally contained higher amounts of palmitic and stearic, while polyunsaturated fatty acids were found in higher amounts in GMP (31.9% of total FAME). GMP G3 contained the highest amounts of total sterols (29 g/kg oil), followed be GMP G2 (26 g/kg oil) and NGMP, respectively. β-Sitosterol was the ST marker and comprised 43.1–43.7% of total sterols, wherein the next major components were campesterol and △5-avenasterol. α-Tocopherol was the main identified compound (77.5–80% of total tocopherols) in GMP and NGMP Spunta followed by β-tocopherol. Detailed knowledge on the composition of lipids in potato Spunta, in consideration of potential utilisation, is of major importance.     

Lipid levels in cabbage leaves (Brassica oleracea)

Cabbage (Brassica oleracea L, var Glory) is one of the cruciferous vegetables. The objective of this study was to investigate the neutral, glyco- and phospholipids of cabbage and their fatty acid composition. Lipids from its leaves were extracted and fractionated into neutral lipids, glycolipids and phospholipids. The fatty acids of each fraction were analysed by gas liquid chromatography.     

六种鱼鱼头磷脂的组成及脂质脂肪酸分析

为研究海水鱼和淡水鱼鱼头磷脂及脂质脂肪酸组成的差异,以海水鱼(马鲛鱼、巴浪鱼、金鲳鱼)和淡水鱼(罗非鱼、鲫鱼、鲢鱼)鱼头为研究对象,利用Floch法提取6种鱼鱼头总脂;硅胶柱层析法将总脂分离收集中性脂、糖脂和磷脂;薄层层析(thin layer chromatography,TLC)分析比较6种鱼鱼头磷脂种类的分布、组成;气相色谱(Gas chromatography,GC)分析6种鱼鱼头脂质的脂肪酸组成。结果表明,6种鱼鱼头中提取率最高的脂质类型为中性脂,占总脂的48.98%~77.84%,其次为磷脂,占总脂的5.93%~22.86%,糖脂提取率最低,占总脂的3.67%~15.91%。鱼头磷脂中共检出4种磷脂组分,分别为磷脂酰乙醇胺(Phosphatidylethanolamine,PE)、磷脂酰胆碱(Phosphatidylcholine,PC)、鞘磷脂(Sphingomyelin,SM)、溶血磷脂酰胆碱(Lysophosphatidylcholine,LPC),其中PC明显高于其他磷脂组分。脂质中均含有较高含量的多不饱和脂肪酸(Poly-unsaturated fatty acid,PUFA),其中以二十二碳六烯酸(docosahexaenoic acid,DHA)为主,且均含有二十碳五烯酸(eicosapntemacnioc acid,EPA),海水鱼和淡水鱼鱼头磷脂中DHA和EPA占总脂肪酸的比例最高,分别为18.39%~21.43%和5.61%~10.38%,且海水鱼鱼头中以DHA和EPA为主的PUFA含量高于淡水鱼鱼头。因此,海水鱼鱼头是提取n-3多不饱和脂肪酸的潜在资源,尤其是制备n-3多不饱和脂肪酸型磷脂的良好来源。     

Phospholipids of marine origin. VI. The octopus (Octopus vulgaris)

The composition of octopus (Octopus vulgaris) phospholipids was determined by analysis of hydrolytic breakdown products and by chromatography on silicic acid. The most remarkable feature of octopus phospholipids was the high content (13%) of ceramide aminoethylphosphonic acid. In addition the phospholipids contained phosphatidylcholine (42%), phosphatidylethanolamine (30%), phosphatidylserine (5%), phosphatidylinositol (4%) and sphingomyelin (3%). The fatty acid distribution of the phospholipids and the non-phosphorylated lipids was determined by gas chromatography. The major saturated fatty acids in the phospholipids and non-phosphorylated lipids were 16:0 (24 and 23%, respectively) and 18:0 (10 and 15%, respectively). The major highly unsaturated fatty acids in phospholipids and non-phosphorylated lipids were 20:5 (18 and 7%, respectively) and 22:6 (23 and 9% respectively).     

Fatty acid and lipid class composition of the eicosapentaenoic acid-producing microalga, Nitzschia laevis

The diatom Nitzschia laevis is a potential producer of eicosapentaenoic acid (EPA, C20:5n − 3). In order to further adopt this alga in the functional food and aquaculture industries, the lipid class composition and fatty acid distribution in the lipid pool of N. laevis were studied using thin-layer chromatography and gas chromatography. The total lipids of N. laevis were fractionated into neutral lipids (NLs), glycolipids (GLs) and phospholipids (PLs). NLs were the major constituents and accounted for 78.6% of the total lipids. Triacylglycerol (TAG) was the predominant component of NLs (87.9%). GLs and PLs accounted for 8.1% and 11.6% of the total lipids, respectively. Phosphatidylcholine (PC) was the major component of PLs (69.7%). The principal fatty acids identified in most lipid classes were tetradecanoic acid (C14:0), hexadecanoic acid (C16:0), palmitoleic acid (C16:1) and EPA. EPA was distributed widely among the various lipid classes with the major proportion (75.9% of the total EPA) existing in TAG, monoacylglycerol and PC.     

COMPOSITION OF THE LIPIDS OF CUCUMBER AND PEPPERS

SUMMARY— Cucumber and green peppers contain 103 mg and 400 mg total lipid per 100g raw vegetable tissue. The neutral lipids, phospholipids and glycolipids comprise 39, 49 and 15% of the cucumber lipids and 82, 2 and 16% of the pepper lipids respectively. The neutral lipids of both were composed mainly of glycerides. In the peppers the triglycerides accounted for 60% of the total lipids. Cucumber, had less glycerides but contained several unidentified sterols. Phosphatidylcholine was the major class in both vegetables accounting for 46 and 76% of the phospholipids of cucumber and pepper respectively. Palmitic, linoleic and linolenic acids were the principal fatty acid components. The lipids of peppers were very rich in linoleic acid (70%) whereas those of the cucumbers contained relatively more linolenic acid.     

Effect of Rhizopus fermentation on the lipid composition of cassava flour

Studies were made on the complex lipid and fatty acid compositions of commercial cassava flour before and after nutritional ‘upgrading’ with Rhizopus arrhizus. The flour lipids closely resemble those found in other plant tissues except for a lower content of polyunsaturated acids and a higher content of free fatty acid. This can be accounted for by degradation during processing. Rhizopus fermentation leads to the appearance of γ-linolenic acid and changes in the percentage of other acids. The total lipid content falls and the typical plant glycolipids disappear to be replaced by mould phospholipids. Sterol glycoside present in the original flour is not metabolised and becomes a major component of the final material.     

Distribution of soft wheat kernel lipids into flour milling fractions

Samples of whole and manually degermed Atou wheat were milled on a micro-mill to give straight-run flour, coarse offal, fine offal, finished bran and bran finisher flour. The non-starch lipids in these products were compared with non-starch lipids in the aleurone-free starchy endosperm, and with lipids in the germ and aleurone of the original wheat. About half of the triglyceride in flour was derived from the germ; no glycolipids or phospholipids were derived from germ, and no lipids of any kind were derived from the aleurone. Non-starch lipids in the aleurone-free endosperm of a mixed English soft wheat grist were then compared with the non-starch lipids in 11 flour streams from a commercial mill. All flours had much more triglyceride than the endosperm. In flours from the reduction system there were significant correlations between flour colour grade, sterylester, triglyceride, diglyceride, free fatty acid and diacylphospholipids, but none between ash or protein and colour or any class of lipid. Analysis of the principal components of variation in a simplified matrix describing all 11 flours placed triglyceride, diglyceride, free fatty acid, and diacylphospholipids close together in one group, and all glycolipids and N-acylphospholipids in a separate unrelated group. Sterylester and colour were loosely associated with the first group but could also be regarded as part of a third loose group with ash and protein. The results are interpreted in terms of lipid distribution within the wheat kernel, and their significance in milling and baking practice.     

Supercritical fluid extraction and characterization of lipids from algae Scenedesmus obliquus

Supercritical carbon dioxide (SC-CO2) extractions (with and without ethanol as an entrainer) were carried out to remove lipids and pigments from protein concentrate of green algae (Scenedesmus obliquus) cultivated under controlled conditions. The content and fatty acid composition of algal lipids using column, thin-layer (TLC) and gas-liquid chromatography (GLC) were determined. Absorption spectra of extracted fractions showed the predominance of chlorophyll A (lambda max at 410 nm). Single step supercritical carbon dioxide (SC-CO2) extraction resulted mostly in removal of neutral lipids and a part of glycolipids, but phospholipids were not extracted. Addition of ethanol to SC-CO2 increased the amount of glycolipids and phospholipids in the extract. TLC pattern of algal lipids showed that the main part of neutral lipids consisted of diglycerides, triglycerides, hydrocarbons, free sterols, and sterol esters. The glycolipids were mostly monogalactosyl diglyceride, digalactosyl diglyceride, esterified sterol glycoside, and sterol glycoside. In phospholipids, phosphatidyl choline, phosphatidyl glycerol, and phosphatidyl ethanolamine were the main compounds. Fatty acid composition patterns indicated the main fatty acids to be 16:0, 16:1, 16:2, 16:3, 16:4, 18:1, 18:2, and 18:3(a). Relatively high recovery of polyunsaturated fatty acids and essential fatty acids in supercritical fluid extracted algal lipids and proteins isolates were observed.     

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.