Effect of Fruit Ripening on Content and Chemical Composition of Oil from Three Oil Palm Cultivars (Elaeis guineensis Jacq.) Grown in Colombia

doi:10.1021/jf201999d

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	Effect of Fruit Ripening on Content and Chemical Composition of Oil from Three Oil Palm Cultivars (Elaeis guineensis Jacq.) Grown in Colombia
	Prada, Fausto 1; Ayala-Diaz, Ivan M.1; Delgado, Wilman 2; Ruiz-Romero, Rodrigo 1; Romero, Hernan M.1,3
	2011-09-28
发表期刊	JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷号	59 期号:18 页码:10136-10142
摘要	A series of physical and chemical changes occur as oil palm fruits ripen in the bunch. We evaluated changes in lipid content in the mesocarp and fruits, and the chemical composition of fatty acids (FA), triacylglycerol (TAG), tocols, and carotenes of the lipids extracted from fruits of three commercial tenera cultivars, namely, Deli x La Me, Deli x Ekona, and Deli x Avros, planted in two different geographical regions in Colombia, during the ripening process 12, 14, 16, 18, 20, 22, and 24 weeks after anthesis (WAA). It was found that 12 WAA the mesocarp contained less than 6% of total lipids. Oil content increased rapidly after 16 WAA, reaching the maximum oil content of 55% in fresh mesocarp and 47% in fresh fruits at 22 WAA, which was found the optimal time for harvesting. Changes in FA and TAG showed that total polyunsaturated fatty adds (PUFA) and triunsaturated triacylglycerols (TUTAG) decreased, while total saturated fatty acids (SPA) and disaturated triacylglycerols (DSTAG) increased, over the ripening period. Changes in FA were mainly observed in palmitic, oleic, linoleic, and linolenic acids, and in POP, POO, POL, and OLL for the TAGs evaluated. Levels of tocols changed depending on whether they were tocopherols or tocotrienols. In the earliest stages tocopherols were predominant but decreased rapidly from 6600 mg kg(-1) of oil at 14 WAA to 93 mg kg(-1) of oil at 22 WAA. Tocotrienols appeared at the same time as oil synthesis started, and became the main source of total tocols, equivalent to 87% in total lipids extracted.
关键词	HPLC lipids triacylglycerol fatty acids tocols carotenoids palm oil
DOI	10.1021/jf201999d
收录类别	SCIE
ISSN	0021-8561
语种	英语
WOS研究方向	Agriculture ; Chemistry ; Food Science & Technology
WOS类目	Agriculture, Multidisciplinary ; Chemistry, Applied ; Food Science & Technology
WOS记录号	WOS:000295059100052
出版者	AMER CHEMICAL SOC
原始文献类型	Article
引用统计	被引频次：35[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://ir.lzufe.edu.cn/handle/39EH0E1M/31562
专题	兰州财经大学
作者单位	1.Oil Palm Res Ctr Cenipalma, Oil Palm Biol & Breeding Program, Bogota, Colombia; 2.Univ Nacl Colombia, Dept Chem, Bogota, Colombia; 3.Univ Nacl Colombia, Dept Biol, Bogota, Colombia
推荐引用方式 GB/T 7714	Prada, Fausto,Ayala-Diaz, Ivan M.,Delgado, Wilman,et al. Effect of Fruit Ripening on Content and Chemical Composition of Oil from Three Oil Palm Cultivars (Elaeis guineensis Jacq.) Grown in Colombia[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2011,59(18):10136-10142.
APA	Prada, Fausto,Ayala-Diaz, Ivan M.,Delgado, Wilman,Ruiz-Romero, Rodrigo,&Romero, Hernan M..(2011).Effect of Fruit Ripening on Content and Chemical Composition of Oil from Three Oil Palm Cultivars (Elaeis guineensis Jacq.) Grown in Colombia.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,59(18),10136-10142.
MLA	Prada, Fausto,et al."Effect of Fruit Ripening on Content and Chemical Composition of Oil from Three Oil Palm Cultivars (Elaeis guineensis Jacq.) Grown in Colombia".JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 59.18(2011):10136-10142.