Grasas y Aceites, Vol 60, No 4 (2009)

Effects of accelerated aging upon the lipid composition of seeds from two soft wheat varieties from Morocco

M. Ouzouline
Faculté des sciences Oujda Maroc, Morocco

N. Tahani
Faculté des sciences Oujda Maroc, Morocco

C. Demandre
Université Pierre et Marie Curie, France

E. El Amrani
Faculté des sciences Oujda Maroc, Morocco

G. Benhassaine-Kesri
Université Pierre et Marie Curie, France

H. Serghini Caid
Faculté des sciences Oujda Maroc, Morocco


The lipid composition of the seeds from two soft wheat varieties (Triticum aestivum, cv. Marchouche and Mahdia) were analyzed before and after accelerated aging. Eight days of accelerated aging resulted in a total inhibition of seed germinability as well as a decrease in their total and especially unsaturated fatty acid contents. Oleic and linoleic acid contents decreased particularly in the phosphatidylcholine of the seeds from both varieties. The proportion of polar lipids also decreased after aging as compared to neutral lipids: a 5.8% and 7.2% decrease in polar lipids was e observed in Mahdia and Marchouche cultivars, respectively. In the neutral lipids of the seeds from the Marchouche variety, the percentage of free fatty acids increased whereas the triacylglycerols decreased. After aging, the fatty acid compositions of all lipid classes were modified in the same manner as total fatty acid compositions. Among polar lipids, phospholipid proportions were particularly small, especially the phosphatidylcholine percentages with an 18.1% and 19.1% decrease in Mahdia and Marchouche varieties, respectively. In contrast, MGDG percentages increased, especially in the seeds from the Marchouche variety. A 15.5% increase was noticed when compared with seeds which were not aged. At the same time, the DGDG percentage showed a 16.6% decrease after accelerated aging of the seeds from the Marchouche variety. From these results we concluded that the lipid content decrease observed in seeds after accelerated aging could be linked to a loss in the germination and vigor of wheat seeds.


Accelerated aging; Deterioration; Fatty acids; Wheat

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