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Phosphatides isolated from seeds of commercial and experimental safflower varieties

  • Technical
  • Published:
Journal of the American Oil Chemists Society

Abstract

Studies on phosphatides from several safflower varieties show the following five major results. The total phosphatide contents of the various safflower seeds are quite similar (0.48% for a commercial and 0.58% for a brown-striped variety). The same three major and one minor phosphatides were present in all varieties: phosphatidyl choline (PC), phosphatidyl ethanolamine (PE), phosphatidyl inositol (PI) and phosphatidyl serine (PS). The amounts of these lipids present in the crude phosphatide mixture were quite similar in all varieties tested (}36% for PC, }15% for PE, }23% for PI, and less than 2% for PS). The fatty acid composition of the phosphatides of UC-1 high oleic safflower is very different from that of the other varieties, but it reflects the composition of the corresponding oil triglycerides as far as the major acid is concerned. All other safflower seed phosphatides investigated have linoleic acid as the major fatty acid constituent. A simple and very sensitive color test has been found which can differentiate phosphatides of the high linoleic from the high oleic type.

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References

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Authors and Affiliations

  1. Western Regional Research Laboratory, Albany, California

    H. J. Burkhardt

Authors
  1. H. J. Burkhardt
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W. Utiliz. Res. Dev. Div., ARS, USDA.

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Burkhardt, H.J. Phosphatides isolated from seeds of commercial and experimental safflower varieties. J Am Oil Chem Soc 48, 697–699 (1971). https://doi.org/10.1007/BF02638523

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  • DOI: https://doi.org/10.1007/BF02638523

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