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Neutral lipids of the oil of tomato seeds

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Summary

The presence of about 11 classes of lipids in tomato seed oil has been established. The main components are unoxidized acylglycerols (80–90%). Oxidized components are represented by epoxyacyldiacylglycerols (0.4–0.8%). The compositions of the free fatty acids and those isolated from the triacyl- and monoacylglycerols are identical. A stereospecific analysis been made of the triacylglycerols, and it has been shown that the first position is esterified predominantly by saturated fatty acids, as compared with the third position, and the second position is 95% esterified by unsaturated fatty acids, as in the majority of plant triacylglycerols. The sterospecies composition of the triacylglycerols has been established — species with linolenic acid in the second and third positions predominate.

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Authors
  1. N. T. Ul'chenko
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  2. É. I. Gigienova
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  3. A. U. Umarov
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Additional information

Institute of the Chemistry of Plant Substances, Academy of Sciences of the Uzbek SSR, Tashkent. Translated from Khimiya Prirodnykh Soedinenii, No. 3, pp. 276–279, May–June, 1983.

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Ul'chenko, N.T., Gigienova, É.I. & Umarov, A.U. Neutral lipids of the oil of tomato seeds. Chem Nat Compd 19, 262–265 (1983). https://doi.org/10.1007/BF00579754

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  • DOI: https://doi.org/10.1007/BF00579754

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