Dynamics of Fatty‐Acid Composition of Neutral Acylglycerols in Maturing Euonymus Fruits. Issue 4 (April 2014)

• Record Type: Journal Article
• Authors: Sidorov, Roman A.; Zhukov, Anatoly V.; Pchelkin, Vasily P.; Vereshchagin, Andrei G.; Tsydendambaev, Vladimir D.
• Is Part Of: Chemistry & biodiversity. Volume 11:Issue 4(2014:Apr.)
• Page Start: 581
• Page End: 592
• Publication Date: 2014-04
• Subjects: Biochemistry -- Periodicals; Molecular biology -- Periodicals; Biodiversity -- Periodicals; 572
• DOI: 10.1002/cbdv.201300305
• Languages: English
• ISSNs: 1612-1872

Abstract

<abstract abstract-type="main" xml:lang="en"> <title>Abstract</title> <p>The dynamics of the fatty‐acid (FA) composition of neutral acylglycerols (NAGs) composed of 1, 2, 3‐triacyl‐<italic>sn</italic>‐glycerols (TAGs) and 3‐acetyl‐1, 2‐diacyl‐<italic>sn</italic>‐glycerols (<italic>ac</italic>DAGs) was determined in the fruit seeds and arils of three <italic>Euonymus</italic> L. species at three stages of their maturity. The NAG composition comprised 29 FAs, linoleic, oleic, palmitic, and <italic>α</italic>‐linolenic acids being predominant. Noticeable amounts of other FAs, such as lauric, myristic, hexadec‐9‐enoic, stearic, (<italic>Z</italic>)‐vaccenic, and arachidic acid, <italic>etc.</italic>, 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 <italic>ac</italic>DAGs, respectively, always decreased. This decline was brought about by a sharp fall of the <italic>α</italic>‐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 <italic>E. europaeus</italic> fruits was accompanied by a conversion of hexadec‐9‐enoic acid into (<italic>Z</italic>)‐vaccenic acid <italic>via</italic> the C<sub>2</sub>‐elongation reaction.</p> </abstract>