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Compounds associated with the surface lipid layer of watercress rorippa nasturtium aquaticum

Compounds associated with the surface lipid layer of watercress rorippa nasturtium aquaticum

Phytochemistry 22(8): 1753-1756

The composition of the surface layer of watercress leaves, stems and flowers was examined using standard methods of wax analysis and GC/MS [gas chromatography-mass spectroscopy]. The wax of watercress contains many classes of compounds commonly found in other plant waxes; viz. alkanes, primary alcohols, alcohol acetates, aldehydes and terpenes. The main aliphatic constituents were alkan-1-ols, chiefly hexacosan-1-ol. Many components were identified which were possible lipid degradation products and others were plant volatiles, such as thiocyanates, isothiocyanates, nonanal, dimethyl trisulphide and 3-phenylpropionitrile, trapped in the wax layer. The volatiles comprised .apprx. 14% of the total extract. The wax from watercress flowers contained similar compounds to those from the leaves and stems. Several of the S compounds trapped in the wax are reported to be significant in the flavor and aroma of different vegetables, and they probably also contribute to watercress odor, particularly as they accumulate during plant senescence.

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Accession: 005024181

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