Lipids and lipophilic components of Viburnum opulus fruits during maturation

The variation of the composition of neutral and polar lipids and lipophilic components during maturation of guelder rose (V. opulus L., fam. Caprifoliaceae) fruits was investigated. During fruit ripening, all lipid groups are accumulated, the highest accumulation rate being observed in the first period of maturation. In nonpolar lipids, this is due to a substantial increase in the content of triacylglycerides, whereas the contents of free fatty acids, methyl esters of fatty acids, monoacylglycerides, and especially esters of triterpenoid compounds decrease. During early maturation, all acyl-containing classes of lipids contain large amounts of saturated fatty acids (mainly, 16:0), whose content decreases during ripening, while the contents of unsaturated 18:1 and 18:2 acids increase.