A Comprehensive Characterization of Lipids in Wheat Straw

• Published in: Journal of agricultural and food chemistry 2013-02, Vol.61 (8), p.1904-1913
• Main Authors: del Río, José C., Prinsen, Pepijn, Gutiérrez, Ana
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Cereal and baking product industries; Fatty Acids - chemistry; fatty alcohols; Food industries; free fatty acids; Fundamental and applied biological sciences. Psychology; gas chromatography; Gas Chromatography-Mass Spectrometry; hydrocarbons; ketones; lipid composition; Lipids - chemistry; long chain fatty acids; mass spectrometry; molecular weight; Plant Extracts - chemistry; Plant Stems - chemistry; sterol esters; sterols; triacylglycerols; Triticum - chemistry; wheat straw
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf304252m

The chemical composition of the lipids in wheat straw was studied in detail by gas chromatography and mass spectrometry. Important discrepancies with the data reported in previous papers were found. The predominant lipids identified were series of long-chain free fatty acids (25% of total extract), followed by series of free fatty alcohols (ca. 20%). High molecular weight esters of long chain fatty acids esterified to long chain fatty alcohols were also found (11%), together with lower amounts of other aliphatic series, such as n-alkanes, n-aldehydes, and glycerides (mono-, di-, and triglycerides). Relatively high amounts of β-diketones (10%), particularly 14,16-hentriacontanedione, which is the second most abundant single compound among the lipids in wheat straw, were also identified. Finally, steroid compounds (steroid hydrocarbons, steroid ketones, free sterols, sterol esters, and sterol glycosides) were also found, with sterols accounting for nearly 14% of all identified compounds.