Dynamics of Fatty-Acid Composition of Neutral Acylglycerols in Maturing Euonymus Fruits

The dynamics of the fatty‐acid (FA) composition of neutral acylglycerols (NAGs) composed of 1,2,3‐triacyl‐sn‐glycerols (TAGs) and 3‐acetyl‐1,2‐diacyl‐sn‐glycerols (acDAGs) was determined in the fruit seeds and arils of three Euonymus L. species at three stages of their maturity. The NAG composition...

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Bibliographic Details
Published in:Chemistry & biodiversity 2014-04, Vol.11 (4), p.581-592
Main Authors: Sidorov, Roman A., Zhukov, Anatoly V., Pchelkin, Vasily P., Vereshchagin, Andrei G., Tsydendambaev, Vladimir D.
Format: Article
Language:English
Subjects:
alpha-Linolenic Acid - analysis
Euonymus
Euonymus - chemistry
Euonymus species
Fatty acids
Fatty Acids - analysis
Fatty Acids - chemistry
Fruit - chemistry
Fruit - growth & development
Fruit - metabolism
Glycerides - chemistry
Neutral acylglycerols (NAGs)
Oleic Acids - metabolism
Seeds - chemistry
Triglycerides - metabolism
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Summary:The dynamics of the fatty‐acid (FA) composition of neutral acylglycerols (NAGs) composed of 1,2,3‐triacyl‐sn‐glycerols (TAGs) and 3‐acetyl‐1,2‐diacyl‐sn‐glycerols (acDAGs) was determined in the fruit seeds and arils of three Euonymus L. species at three stages of their maturity. The NAG composition comprised 29 FAs, linoleic, oleic, palmitic, and α‐linolenic acids being predominant. Noticeable amounts of other FAs, such as lauric, myristic, hexadec‐9‐enoic, stearic, (Z)‐vaccenic, and arachidic acid, etc., could also be present. In the course of maturation, the qualitative composition of major FAs remained nearly unchanged, while the unsaturation index of FAs in seeds and in TAGs, as well as, but to a lesser extent, in arils and in acDAGs, respectively, always decreased. This decline was brought about by a sharp fall of the α‐linolenate level, a decrease of the linoleate content, and a corresponding rise in the oleate content. It is suggested that, in both seeds and arils, both classes of NAGs were formed at the expense of the same FA pool; the quantitative composition of this pool was characteristic of a given fruit part and strongly changed during maturation. The accumulation of TAGs in E. europaeus fruits was accompanied by a conversion of hexadec‐9‐enoic acid into (Z)‐vaccenic acid via the C2‐elongation reaction.
ISSN:1612-1872
1612-1880
DOI:10.1002/cbdv.201300305