ISHS Acta Horticulturae 356: II International Symposium on Olive Growing
CONTRIBUTION TO THE STUDY OF GLYCERIDIC COMPOUNDS IN OLIVE FRUITS DURING THEIR MATURATION. |
| Authors: | M.C. Pérez-Camino, M.C. Dobarganes |
| Keywords: | Olive fruits, flesh, seeds, triglyceride composition, column chromatography, TLC-FID |
| Abstract:
This paper studies lipid composition differences between both seed and flesh during the maturation of olive fruits (August to December). Fatty acid methyl esters as well as triglyceride compositions were analized by gas liquid chromatography. Evolution of minor glyceridic polar compounds (Free Fatty Acids, 1,2 and 1,3 Diglycerides, Monoglycerides and Other Polar Lipids) were quantified by Thin Layer Chromatography-Flame Ionization Detector(TLC-FID). | |
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