New Zealand Journal of Crop and Horticultural Science abstracts
Short communication: Changes in fatty acid composition of cherry laurel (Laurocerasus
officinalis `Globigemmis') fruit during maturation
FAIK AHMET AYAZ
ASIM KADIOGLU
Department of Biology
Karadeniz Technical University
61080 Trabzon, Turkey
email: faa@ktu.edu.tr
Abstract The fatty acid composition of cherry laurel
(
Laurocerasus officinalis Roem. `Globigemmis') varied significantly
different among the five stages sampled from 1 June to 15 August. Principal
fatty acids, found in cherry laurel fruits harvested from June to August were
palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1), linoleic acid
(18:2), and linolenic acid (18:3). `Globigemmis' appears to be a rich source of
palmitic, stearic, linoleic, and linolenic acids. The minor fatty acids were
myristic acid (14:0) and palmitoleic acid (16:1). Arachidic acid (20:0),
however, was detected throughout some stages of fruit maturation. Results of
this study indicate that the variation in the fatty acid composition of cherry
laurel `Globigemmis' during maturation may be useful in understanding the
source of flavours and nutritionally important fatty acids in this fruit. The
level of of total unsaturation among stages except 181 and 226 days of year
(DOY) were found to be significantly different whereas the level of
unsaturation/saturation was not different among the stages.
Keywords cherry laurel; fatty acid; fruit; maturation
H99044
Received 4 November 1999; accepted 7 June 2000
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