Studies on changes in lipid profiles of new varieties of rape during seed maturation

Authors

  • Safinaz M. El-Shami National Research Centre, Fats and Oils Res. Lab.
  • Minar M.M. Hassanein National Research Centre, Fats and Oils Res. Lab.
  • M. Hassan El-Mallah National Research Centre, Fats and Oils Res. Lab.

DOI:

https://doi.org/10.3989/gya.2001.v52.i2.379

Keywords:

Lipid profile, Maturation, Rape, Seed

Abstract


Changes in lipids of three newly developed varieties of rapeseed during seed maturation were studied. Triacylglycerol molecular species, fatty acid composition, whole sterol, and four sterol lipids as well as tocopherol were determined at different maturation stages. It was found that marked variations in some lipids were observed in one variety than the other. Efficient methods of analysis employed in this investigation and the individual lipid components, even in very minor quantities, were accurately detected. Marked varietal changes in lipids compositions during seed maturation manifest themselves, to some extent, in three new rapeseed varieties. Changes in lipids of maturing seeds were interpreted in the frame of probable conversion-interconversion reactions that may occur during seed maturation.

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Published

2001-04-30

How to Cite

1.
El-Shami SM, Hassanein MM, El-Mallah MH. Studies on changes in lipid profiles of new varieties of rape during seed maturation. grasasaceites [Internet]. 2001Apr.30 [cited 2021Dec.9];52(2):94-103. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/379

Issue

Section

Research