Section 1
Chapter 93

Fatty acid changes during ripening of sesame (Sesamum indicum L.)

Sekhon, K.S.; Bhatia, I.S.

Oleagineux 27(7): 37(1-373)


ISSN/ISBN: 0030-2082
Accession: 000092472

The fatty-acid composition of the polar and non-polar lipids in the seed of 2 sesame cv. was determined at (a) 10, (b) 20, (c) 30 and (d) 40 days after flowering and at (e) maturity. With increase in maturity from (a) to (c), the contents of palmitic acid decreased and those of oleic and linoleic acids increased, especially from (a) to (b), but there was little change from (c) to (e). Stearic-acid content was unaffected by maturity stage. The content of oleic acid was higher and that of linoleic acid was lower in the non-polar frection than in the polar one at all stages of maturity. The total fatty-acid content of the oil increased steadily from (a) to (e).

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