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- Author or Editor: Loreto R. Pascual x
Abstract
Seven mutant maize genotypes with sweet corn backgrounds and 4 commercially grown sweet corn cultivars were harvested from 18-45 days after pollination (DAP). The lipids were extracted with chloroform-methanol 2: 1 (v/v) and separated on a silicic acid column into neutral lipids, glycolipids and phospholipids. Mutant genotypes influenced lipid development while inbred lines seemed important in amount of oil synthesized by the kernel. Crude oil and neutral lipids increased from 18-45 DAP while phospholipid and glycolipid values (mg/10 g fresh weight basis) were higher 23-28 DAP which is the prime processing time. During the developmental period studied, neutral lipids, phospholipids and glycolipids amount to 63, 20, and 12% respectively of the crude oil extracted. About 5% of the crude oil was lost in the separation procedure.
Abstract
Seven mutant maize genotypes with sweet corn backgrounds and 4 commercially grown sweet com cultivars were harvested from 18-45 days after pollination (DAP). The lipids were extracted, separated into major lipid fractions, transesterified and measured as methyl esters of palmitic (16:0), stearic (18:0), oleic (18:1), linoleic (18:2) and linolenic (18:3) acids by gas liquid chromatography (GLC). Neutral lipids had a low ratio of polyunsaturates to monounsaturates (1.7:1), i.e., linoleic and linolenic to oleic fatty acids. Glycolipids had the highest proportion of linoleic and linolenic acids. Phospholipids tended to be more saturated than other fractions because of their high proportion of palmitic acid. All fatty acids in the neutral lipid fraction increased on an absolute basis with advancing maturity. Fatty acids in the glycolipid and phospholipid fractions generally peaked at 28 DAP on a mg fatty acid/g corn wet weight basis and then decreased with increased maturity. The percentage of oleic acid in the glycolipid fraction doubled from 12-24 percent during the 18-45 DAP period. Experimental lines and commercial cultivars contained 18.4, 1.4, 21.5, 57.1 and 2.1 percent respectively of palmitic, stearic, oleic, linoleic and linolenic acid over the maturity ranges studied.