Fatty acid accumulation in the different fractions of the developing corn kernel
Fatty acid accumulation in the different fractions of the developing corn kernel
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DOI：
10.1016/j.foodchem.2009.04.038
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发表时间：
2009-12-01
期刊：
影响因子：
8.8
通讯作者：
Mayer, Paul M.
中科院分区：
文献类型：
--
作者：
Saoussem, Harrabi;Sadok, Boukhchina;Mayer, Paul M.
在食品工业中，油的使用由脂肪酸的组成决定，这高度依赖于其天然来源。以Astro、GH2547和Local三个品种的玉米为材料，测定了玉米全粒的脂肪酸组成。亚油酸是主要的脂肪酸在油的天文和本地在所有收集日期，而它是主要的脂肪酸在油的GH2547只有40和60天之间授粉后（DAP）。测定了玉米籽粒成熟过程中胚乳、果皮和胚芽组分中脂肪酸的积累。3个组分含油量的积累规律不同。在20、40和30（DAP）分别检测到胚乳（2.2%）、胚芽（34.3%）和果皮（10.8%）组分中的最高水平的油含量。脂肪酸的积累模式是不同的分析的内核部分之间，表明三个玉米籽粒部分之间的许多差异。在整个采样期间，胚乳部分区分的最高和最低水平的油酸和亚油酸，分别。在籽粒发育的所有阶段，果皮部分具有最高水平的总多不饱和脂肪酸，其具有许多健康应用。这些结果可能有助于了解成熟过程中玉米籽粒不同部分中有益不饱和脂肪酸的潜在来源。(C)2009爱思唯尔有限公司版权所有。
In the food industry, the use of the oil is determined by the composition of fatty acids, and this is highly dependent on its natural origin. The fatty acid composition of whole corn kernel was determined in three varieties of corn (Astro, GH2547, and Local). Linoleic acid was the predominant fatty acid in the oil of Astro and Local at all collection dates, whereas it was the major fatty acid in the oil of GH2547 only between 40 and 60 days after pollination (DAP). The fatty acid accumulation in the endosperm, pericarp and germ fractions of the corn kernel during maturation was determined. The accumulation pattern of oil content was different in these three kernel fractions. The highest levels of oil content in the endosperm (2.2%), germ (34.3%) and pericarp (10.8%) fractions were detected at 20, 40 and 30 (DAP), respectively. The fatty acid accumulation patterns were different amongst the analysed kernel parts, indicating a numerous differences between the three corn kernel parts. Throughout the sampling periods, the endosperm fraction was distinguished by the highest and the lowest levels of oleic and linoleic acids, respectively. At all stages of kernel development, the pericarp fraction had the highest levels of total polyunsaturated fatty acids, which has numerous healthy applications. These results may be useful in the understanding of the potential source of the beneficial unsaturated fatty acids amongst the different fractions of the corn kernel during maturation. (C) 2009 Elsevier Ltd. All rights reserved.