Polar Lipids Content and their Fatty Acid Composition with Reference to Yellowing of Stored Spinach Leaves

DOI JASI Web Site Web Site 3 Citations 15 References
  • YAMAUCHI Naoki
    College of Agriculture, University of Osaka Prefecture Himeji College of Hyogo Prefecture
  • IIDA Shuichi
    College of Agriculture, University of Osaka Prefecture Institute of Radiation Breeding, National Institute of Agrobiological Resource
  • MINAMIDE Takahisa
    College of Agriculture, University of Osaka Prefecture
  • IWATA Takashi
    College of Agriculture, University of Osaka Prefecture

Bibliographic Information

Other Title
  • 貯蔵されたホウレンソウの黄化に伴う極性脂質及び構成脂肪酸組成の変化
  • 貯蔵されたホウレンソウの黄化に伴う極性脂質及び構成脂肪酸組成の変化〔英文〕
  • チョゾウサレタ ホウレンソウ ノ オウカ ニ トモナウ キョクセイ シシツ オ

Search this article

Abstract

Changes in the content of polar lipids and in their fatty acid composition in spinach leaves during storage were studied in order to clarify the mechanism of leaf-yellowing.<br>The total glycolipids, particularly monogalactosyldiglyceride (MGDG) and diga-lactosyldiglyceride (DGDG), decreased markedly during storage at 25°C. The total phospholipids, however, decreased moderately during storage at 25°C, the decrease in phosphatidylglycerol (PG) being the most notable.<br>In the chloroplast lipids (MGDG, DGDG and PG), the relative amounts of hexadecatrienoic acid in MGDG, and palmitoleic acid and linolenic acid in PG decreased during storage at 25°C. Conversely, the relative amount of linoleic acid in MGDG, DGDG and PG increased. The percentage of unsaturated fatty acids in all the polar lipids, however, showed hardly any change.<br>From these results, it is inferred that the degradation of chlorophylls may be caused by the hydroperoxides of free fatty acids which have been formed by the degradation of polar lipids such as MGDG, DGDG and PG.

Journal

Citations (3)*help

See more

References(15)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top