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

Authors

  • M. A. Murcia Department of Food Science. Veterinary Faculty. University of Murcia
  • F. Rincón Department of Food Science. Veterinary Faculty. University of Murcia

DOI:

https://doi.org/10.3989/gya.1991.v42.i6.1208

Keywords:

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

Abstract


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.

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Published

1991-12-30

How to Cite

1.
Murcia MA, Rincón F. Fatty acid composition of pea (Pisum sativum L., var. Citrina) during seed growth. grasasaceites [Internet]. 1991Dec.30 [cited 2022Oct.8];42(6):444-9. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1208

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Section

Research