Chilling-induced Lipid Hydrolysis in the Oil Palm (Elaeis guineensis) Mesocarp

Oil palm fruits exposed to temperatures of 15 °C and below showed a significant increase in free fatty acid (FFA) content in the mesocarp. This effect was most pronounced in fruits exposed to 5 °C when FFA levels exceeding 70% of the total oil were observed. The increase in FFA was accompanied by an...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of experimental botany 1991-09, Vol.42 (9), p.1199-1205
Hauptverfasser:	SAMBANTHAMURTHI, RAVIGADEVI, LET, CHONG CHIEW, CHEANG, OO KHAIK, HUAT, YEO KEI, RAJAN, PREMAVATHY
Format:	Artikel
Sprache:	eng
Schlagworte:	Ambient temperature Biological and medical sciences Electrolytes Enzymes Fatty acids free fatty acid Fundamental and applied biological sciences. Psychology Lipase Lipids Low temperature Mesocarp Metabolism Metabolism. Physicochemical requirements Nonesterified fatty acids oil palm Phosphorus Plant physiology and development Room temperature
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	Oil palm fruits exposed to temperatures of 15 °C and below showed a significant increase in free fatty acid (FFA) content in the mesocarp. This effect was most pronounced in fruits exposed to 5 °C when FFA levels exceeding 70% of the total oil were observed. The increase in FFA was accompanied by an increase in lipid-soluble phosphorus levels and a decrease in carotene content. Chilling did not have an effect on palm kernel oil. The results suggest the activation of a lipase in the mesocarp by low temperature stress.
ISSN:	0022-0957 1460-2431
DOI:	10.1093/jxb/42.9.1199