Grasas y Aceites, Vol 42, No 6 (1991)

Fatty acid composition of pea (Pisum sativum L., var. Citrina) during seed growth

M. A. Murcia
Department of Food Science. Veterinary Faculty. University of Murcia, Spain

F. Rincón
Department of Food Science. Veterinary Faculty. University of Murcia, Spain


Crude oil content and fatty acid composition of four sizes of raw and canned pea were determined. In the seed growth period, considered (from 4.7 mm to 10.2 mm of diameter), crude oil content was not modified and its level showed a mean value of 2.52% on a dry weight basis. Generally, in raw pea the following fatty acid composition was obtained C18:2 > C18:1 > C16:0 > C18:3 > C18:0; however, during seed growth C18:2 increased and C18:3 decreased. These variations are discussed in relation to environmental temperature and cotyledon/testa ratio modifications during seed growth. A low oil content, which remains constant during seed growth, and a lower linolenic acid content in fine (FN) size showed that when Citrina variety is used for processing, peas should be harvested when a FN size are predominant in crop. During canning, crude oil content is not modified in any size, but some differences in fatty acid composition occur between raw and canned peas because, in general, the degree of saturation decreases during canning.


Fatty acid (composition in); Lipid (content) Pea (Pisum sativum L.)

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Copyright (c) 1991 Consejo Superior de Investigaciones Científicas (CSIC)

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