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Characterization of fatty acids from root and shoot lipids ofCapsicum species

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Lipids

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 (16∶0) and linoleic (18∶2), with lesser amounts of linolenic (18∶3), stearic (18∶1), and oleic (18∶0). 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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Authors and Affiliations

  1. Department of Vegetable Crops, University of California, Riverside, California

    James M. Lyons & L. F. Lippert

Authors
  1. James M. Lyons
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  2. L. F. Lippert
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Lyons, J.M., Lippert, L.F. Characterization of fatty acids from root and shoot lipids ofCapsicum species. Lipids 1, 136–140 (1966). https://doi.org/10.1007/BF02533006

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  • DOI: https://doi.org/10.1007/BF02533006

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