Characterization of fatty acids from root and shoot lipids ofCapsicum species.
Lipids
; 1(2): 136-40, 1966 Mar.
Article
em En
| MEDLINE
| ID: mdl-17805668
ABSTRACT
Lipids were extracted from the roots and shoots of four species of theCapsicum (pepper) genus and separated into three fractions triglycerides; free fatty acids, mono- and diglycerides; and phospholipids. The component fatty acids were determined by subjecting the methyl esters to gasliquid chromatography. The predominate fatty acids obtained were palmitic (16ratio0) and linoleic (18ratio2), with lesser amounts of linolenic (18ratio3), stearic (18ratio1), and oleic (18ratio0). Differences existed in the neutral lipid fractions which might be of value from taxonomic interests; however, the phospholipids from each of the species and plant parts did not differ so greatly. A comparison of the amount of unsaturated fatty acids in the phospholipid fractions indicates that differences exist which might be of value in determining the relative sensitivity of the several species to chilling temperatures.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Idioma:
En
Ano de publicação:
1966
Tipo de documento:
Article