Biomaterial Database

[Fatty acid composition of polar lipid fractions of ripening wheat]. 1975

N G Novikova, and A P Nechayev, and T V Eremenko, and V G Baikov

By thin-layer chromatography on silica gel L (Czechoslovakia) monoglycerides, diglycerides, free fatty acids and triglycerides were isolated from free lipids of ripeining wheat. The composition of free fatty acids of these fractions was studied by gas-liquid chromatography. The following fatty acids were identified and quantified: C10:0; C12:0; 14:0; C14:1; X15:0; C16:0; C17:0; C18:1; C18:2; C18:3; C20:09 Linoleic, palmitnic, oleic, stearic and linolenic acids accured in large quantities. The wheat ripeinig was followed by a decrease in the sum total of saturated and an increase of the sum total of unsaturated fatty acids. During ripening the content of biologically important linoleic acid increased: in monoglycerides from 42.6 to 19.5%, diglycerides from 51.0 to 62.4%, in free fatty acids from 48.8 to 51.0% and in triglycerides from 54.5 to 61.1%, whereas the content of palmitinic and linolenic acids diminished.

UI	MeSH Term	Description	Entries
D008055	Lipids	A generic term for fats and lipoids, the alcohol-ether-soluble constituents of protoplasm, which are insoluble in water. They comprise the fats, fatty oils, essential oils, waxes, phospholipids, glycolipids, sulfolipids, aminolipids, chromolipids (lipochromes), and fatty acids. (Grant & Hackh's Chemical Dictionary, 5th ed)	Lipid
D002855	Chromatography, Thin Layer	Chromatography on thin layers of adsorbents rather than in columns. The adsorbent can be alumina, silica gel, silicates, charcoals, or cellulose. (McGraw-Hill Dictionary of Scientific and Technical Terms, 4th ed)	Chromatography, Thin-Layer,Thin Layer Chromatography,Chromatographies, Thin Layer,Chromatographies, Thin-Layer,Thin Layer Chromatographies,Thin-Layer Chromatographies,Thin-Layer Chromatography
D004075	Diglycerides	Glycerides composed of two fatty acids esterified to the trihydric alcohol GLYCEROL. There are two possible forms that exist: 1,2-diacylglycerols and 1,3-diacylglycerols.	Diacylglycerol,Diacylglycerols
D005227	Fatty Acids	Organic, monobasic acids derived from hydrocarbons by the equivalent of oxidation of a methyl group to an alcohol, aldehyde, and then acid. Fatty acids are saturated and unsaturated (FATTY ACIDS, UNSATURATED). (Grant & Hackh's Chemical Dictionary, 5th ed)	Aliphatic Acid,Esterified Fatty Acid,Fatty Acid,Fatty Acids, Esterified,Fatty Acids, Saturated,Saturated Fatty Acid,Aliphatic Acids,Acid, Aliphatic,Acid, Esterified Fatty,Acid, Saturated Fatty,Esterified Fatty Acids,Fatty Acid, Esterified,Fatty Acid, Saturated,Saturated Fatty Acids
D005230	Fatty Acids, Nonesterified	FATTY ACIDS found in the plasma that are complexed with SERUM ALBUMIN for transport. These fatty acids are not in glycerol ester form.	Fatty Acids, Free,Free Fatty Acid,Free Fatty Acids,NEFA,Acid, Free Fatty,Acids, Free Fatty,Acids, Nonesterified Fatty,Fatty Acid, Free,Nonesterified Fatty Acids
D005504	Food Analysis	Measurement and evaluation of the components of substances to be taken as FOOD.	Analysis, Food,Analyses, Food,Food Analyses
D005989	Glycerides	GLYCEROL esterified with FATTY ACIDS.	Acylglycerol,Acylglycerols
D014280	Triglycerides	An ester formed from GLYCEROL and three fatty acid groups.	Triacylglycerol,Triacylglycerols,Triglyceride
D014908	Triticum	A plant genus of the family POACEAE that is the source of EDIBLE GRAIN. A hybrid with rye (SECALE CEREALE) is called TRITICALE. The seed is ground into FLOUR and used to make BREAD, and is the source of WHEAT GERM AGGLUTININS.	Wheat,Durum Wheat,Triticum aestivum,Triticum durum,Triticum spelta,Triticum turgidum,Triticum turgidum subsp. durum,Triticum vulgare,Durum Wheats,Wheat, Durum