FATTY-ACID COMPOSITION OF PEA (PISUM-SATIVUM) L, VAR CITRINA) DURING GROWTH

被引：6

作者：

MURCIA, MA

RINCON, F

机构：

[1] Department of Food Science, Veterinary Faculty, University of Murcia, Campus of Espinardo, Murcia

来源：

GRASAS Y ACEITES | 1991年 / 42卷 / 06期

关键词：

FATTY ACID (COMPOSITION IN); LIPID (CONTENT); PEA (PISUM-SATIVUM L);

D O I：

10.3989/gya.1991.v42.i6.1208

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Crude oil content and fatty acid composition of four sizes of raw and canned pea were determined. In the seed growth period, considered (from 4.7 mm to 10:2 mm of diameter), crude oil content was not modified and its level showed a mean value of 2.52% on a dry weight basis Generally, in raw pea the following fatty acid composition was obtained C18:2 > C18:1 > C16:0 > C18:3 > C18:0, however, during seed growth C18:2 increased and C18:3 decreased. These variations are discussed in relation lo environmental temperature and cotyledon/testa ratio modifications during seed growth. A low oil content, which remains constant during seed growth, and a lower linolenic acid content in fine (FN) size showed that when Citrina variety is used for processing, peas should be harvested when a FN size are predominant in crop. During canning, crude oil content is not modified in any size, but some differences in fatty acid composition occur between raw and canned peas because, in general, the degree of saturation decreases during canning.

引用

页码：444 / 449

页数：6

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