Oxygenation of unsaturated fatty acids in seeds during storage

✍ Scribed by G.F. Spencer; F.R. Earle; I.A. Wolff; W.H. Tallent

• Publisher: Elsevier Science
• Year: 1973
• Tongue: English
• Weight: 610 KB
• Volume: 10
• Category: Article
• ISSN: 0009-3084
• DOI: 10.1016/0009-3084(73)90016-9

✦ Synopsis

Seeds ofCichorium intybus L., Crepis thomsonii Babc. and Crepis vesicaria L. were stored from 4 to 8 years at 5°C and then for 18 months under a variety of conditions. Oxygenated acids in Cichorium intybus oil increased from approximately 1% initially to 3% in the first storage period and to 17% while stored at room temperature during the second period. The corresponding levels at these three stages for Crepis thornsonii were 2, 6 and 18%. By gas chromatography (GC) and GC-mass spectrometry, the major oxygenated acids formed during storage were identified as hydroxy acids with conjugated unsaturation and 9,10-epoxy acids. In Crepis vesicaria seed, oil of which contained 53% vernolic (12,13-epoxy-9-octadecenoic) acid originally, approximately 2% of 9,10-epoxides were formed during the storage at room temperature. Levels of hydroxy acids with conjugated unsaturation in this species were 0.3% initially, 2% after 5 years at 5°C, and 9% after 18 months at room temperature. Primary substrates from which oxygenated acids were formed in the three species were crepenynic and linoleic acids, and the almost exclusive formation of 9,10-epoxide from fnoleic acid indicated enzymatic involvement.