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Young leaves of six plants, namely Tamarindus indica (tamarind), Oxalis corniculata (Indian sorrel), Rumex vesicarius (bladder dock), Alternanthera sessilis, Trigonella foenumgraecum (fenugreek), and Talinum triangulare (Ceylon spinach), yielded, on extraction with chloroform-methanol 1.16, 1.47, 0.47,0.54,1.50, and 2.42% lipids (dry weight), respectively. Silica gel column chromatography yielded 37.0-80.5% neutral lipids (NL), 21.7-44.7% glycolipids (GL), and 1.2-26.5% phospholipids (PL). Capillary gas-liquid chromatography (GC) showed the major fatty acids to be 18:2 and 18:3 in NL, 18:3 in GL, and 18:3 followed by 18:2 and 16:0 in PL. T. triangulare leaf lipids contained medium-chain saturated fatty acids (Cio-Cu) in an appreciable amount (36.7 %). GC-mass spectrometric and ultraviolet and infrared spectrophotometric analyses did not reveal the presence of r-linolenic (GLA), trans, conjugated, or other unusual fatty acids. High-performance liquid chromatography showed the presence of a-and /3-tocopherols but not other tocopherols and tocotrienols.Leaves used in culinary preparations are rich sources of essential fatty acids, namely linoleic (18:2n-6) and linolenic (18:3n-3) acids (Lakshminarayana et al., 1984;Rao and Lakshminarayana, 1988). The present paper reports the * Author to whom correspondence should be addressed. f Communication No.

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Several groundnut (Arachis hypoguea L) cultivars developed by theInternational Crops Research Institute for the Semi-arid Tropics (ICRISAT), and one local cultivar for use as a control were grown in the post-rainy and rainy seasons at Patancheru, India. Free and bound lipids were extracted and their fatty acid compositions determined. Acid, peroxide, iodine and saponification values were determined. Flavour quality was evaluated using headspace analysis. The quantity of total lipids was significantly higher in the cultivars grown in the rainy season than those grown in the post-rainy season and was higher in the ICRISAT cultivars than in the control in both seasons. Oleic (0) to linoleic (L) acid ratio was lowest in the chloroform-methanol extract and highest in water-saturated butanol extract. One ICRISAT line, ICGS 21, showed the highest O/L ratio in all lipid fractions in both seasons. Among the flavour components, n-methyl pyrrole, associated with an objectionable musty flavour, was present in very high concentration in all the cultivars.