Changes in Fatty Acid Content in Solanum spp. Fruits during Ripening

Changes in Fatty Acid Content in Solanum spp. Fruits during Ripening

This study aimed to determine the effects of the ripening stage and species on the contents of saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids in spp. fruits. A two-factor field experiment with four different spp. species ( , , , and ) and three ripening stages was co...

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Veröffentlicht in:Plants (Basel) 2023-01, Vol.12 (2), p.268
Hauptverfasser: Staveckienė, Jūratė, Kulaitienė, Jurgita, Levickienė, Dovilė, Vaitkevičienė, Nijolė
Format: Artikel
Sprache:eng
Schlagworte:
Fatty acid composition
Fatty acids
Flame ionization
Fruits
Gas chromatography
Growing season
Ionization
Metabolites
monounsaturated fatty acids
Polyunsaturated fatty acids
Ripening
ripening stage
saturated fatty acids
Solanum
Solanum spp. fruits
species
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Beschreibung
Zusammenfassung:This study aimed to determine the effects of the ripening stage and species on the contents of saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids in spp. fruits. A two-factor field experiment with four different spp. species ( , , , and ) and three ripening stages was conducted over two growing seasons (2020-2021). The fatty acid composition of the fruits was characterized using gas chromatography with a flame ionization detection. The results show that PUFAs are the dominant type of fatty acid in fruits, followed by MUFAs and SFAs. Overall, the highest PUFA contents were observed in fruits in the ripening stage I, and the highest MUFA and SFA contents were observed in fruits during ripening stages I and II, respectively.
ISSN:2223-7747
2223-7747
DOI:10.3390/plants12020268