Characteristic profiles of lipid classes, fatty acids and triacylglycerol molecular species of peas (Pisum sativum L.)

Abstract

Seed oils from four legume cultivars of Pisum sativum, grown in Japan, were extracted and classified by thin-layer chromatography (TLC) into seven fractions: hydrocarbons (HC; 0.5-0.9 wt-%), steryl esters (SE; 0.8-2.4 wt-%), triacylglycerols (TAG; 31.2-40.3 wt-%), free fatty acids (FFA; 1.3-2.7 wt-%), 1,3-diacylglycerols (1,3-DAG; 1.0-1.8 wt-%), 1,2-diacylglycerols (1,2-DAG; 1.0-2.2 wt-%) and phospholipids (PL; 52.2-61.3 wt-%). All lipid samples had high amounts of total unsaturated fatty acids, representing 75.0-84.3 wt-% for TAG and PL. Molecular species and fatty acid distributions of TAG, isolated from the total lipids in the peas, were analyzed by a combination of argentation-TLC and GC. Eighteen different molecular species were detected. With a few exceptions, the main TAG components were SMD (7.5-10.3 wt-%), M 2 D (8.0-8.9 wt-%), SD 2 (12.0-18.3 wt-%), SMT (9.8-11.0 wt-%), MD 2 (12.0-20.3 wt-%), SDT (9.7-10.8 wt-%), M 2 T (2.5-7.3 wt-%) and D 3 (14.5-15.2 wt-%) (where S denotes a saturated fatty acid, M denotes a monoene, D denotes a diene, and T denotes a triene). It seems that the four cultivars were highly related to each other based on the fatty acid composition of the TAG as well as the distribution profiles in the different TAG molecular species. In general, these results suggest that there are no essential differences (p .0.05) in the oil components among the four cultivars.

Lipid Classes, Fatty Acid Distributions and Triacylglycerol Molecular Species of Broad Beans (Vicia faba)

“…There were no significant differences (P [ 0.05) in the lipid components among the four cultivars. However, the amounts of TAG were higher in the broad beans than in peas reported previously [21].…”

“…However, the percentage of stearic (18:0) acid was almost the same value between the TAG and PL. These FA profiles are not similar to the results observed in typical vegetable seeds such as peas [21] or kidney beans [22]. The oils from legumes could be a potential source of tocopherols (unpublished work).…”

“…The activity of vitamin E in broad bean, field pea and lentil was almost two times higher than that in soybean oil [3]. [21]. These results would reflect the differences in fatty acid content ( Fig.…”

Seeding rate and cultivar impacts on nutrient uptake of field pea under fertile soil condition

“…When choosing varieties for cultivation, it is important to consider their susceptibility to plant nutrient uptake and soil properties, climate adaptive capacity, and other agronomic features relevant to the growing region. Results obtained in this study were also comparable to the findings of other authors (Wang and Daun, 2004;Yoshida et al, 2007;Harmankaya et al, 2009).…”

Analysis of Genetic Variation and Enhancement of Salt Tolerance in French Pea (Pisum Sativum L.)

“…In addition, due to its high ability to fix nitrogen, pea could be efficiently used as a biodiesel resource to replace canola oil and other oilseed crops that require high costs for use in biodiesel production [ 2 ]. With respect to productivity, pea ranks fourth worldwide after soybean, peanut, and dry bean [ 3 ]. Although pea germplasm is rich in genetic diversity, a few research studies have been conducted and have shown a low oil content in peas varying between 1.5% and 3.7% [ 3 , 4 , 5 ], indicating that the currently available cultivars have a limited oil content.…”