CONTRIBUTION TO THE STUDY OF GLYCERIDIC COMPOUNDS IN OLIVE FRUITS DURING THEIR MATURATION.

M.C. Pérez-Camino, M.C. Dobarganes
This paper studies lipid composition differences between both seed and flesh during the maturation of olive fruits (August to December). Fatty acid methyl esters as well as triglyceride compositions were analized by gas liquid chromatography. Evolution of minor glyceridic polar compounds (Free Fatty Acids, 1,2 and 1,3 Diglycerides, Monoglycerides and Other Polar Lipids) were quantified by Thin Layer Chromatography-Flame Ionization Detector(TLC-FID).
Pérez-Camino, M.C. and Dobarganes, M.C. (1994). CONTRIBUTION TO THE STUDY OF GLYCERIDIC COMPOUNDS IN OLIVE FRUITS DURING THEIR MATURATION.. Acta Hortic. 356, 375-378
DOI: 10.17660/ActaHortic.1994.356.80
https://doi.org/10.17660/ActaHortic.1994.356.80
Olive fruits, flesh, seeds, triglyceride composition, column chromatography, TLC-FID

Acta Horticulturae