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Identification and composition of turnip root lipids

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Lipids

Abstract

Two varieties of turnip, Laurentian and Wye, were examined for their lipid and fatty acid composition. Lipids extracted with 80% ethanol contained variable quantities of phosphatidic acid, which was considered to be an artifact. Crude lipids were fractionated by TLC, and fatty acids and sterols were analyzed by GLC. Among the common phospholipids, cardiolipid and phosphatidyl glycerol were abundant components. Linolenic acid comprised 60% of the total fatty acids. β-Sitosterol was the principal sterol, and about half of the carotenoids was lycopene. No great differences between the two varieties studied were observed however.

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Authors and Affiliations

  1. Food Research Institute, Canada Department of Agriculture, Ottawa

    Marius Lepage

Authors
  1. Marius Lepage
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Contribution No. 53 of the Food Research Institute, Canada Department of Agriculture, Ottawa.

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Lepage, M. Identification and composition of turnip root lipids. Lipids 2, 244–250 (1967). https://doi.org/10.1007/BF02532563

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  • DOI: https://doi.org/10.1007/BF02532563

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