Lipids and Fatty Acid Composition of Garlic (Allium sativum Linnaeus)

마늘의 지방질(脂肪質) 및 지방산(脂肪酸) 조성에 관한 연구

  • Yang, Kyu-Yeol (Natural Products Rsearch Laboratory, Pacific Chemical Industrial Co.) ;
  • Shin, Hyo-Sun (Depratment of Food Technology, Dongguk University)
  • 양규열 (태평양화학 생약연구실) ;
  • 신효선 (동국대학교 공과대학 식품공학과)
  • Published : 1982.12.30

Abstract

Lipids extracted from two garlic samples (Allium sativum Linnaeus) were studied. Total lipid content of the samples ranged from 310 to 342mg/100g of fresh garlic. These lipids were shown to consist of $36.4{\sim}43.5%$ neutral lipids, $20.3{\sim}24.3%$ glycolipids, and $36.2{\sim}39.3%$ phospholipids. Among the neutral lipids, triglycerides were predominant $(80.5{\sim}83.6%)$ with smaller amounts of free sterols, free fatty acids, and sterol esters being present. 1, 2-Diacylglycerol acetates, 1, 3-diacylglycerol acetates and cholesterol acetates were also tentatively identified. Esterified steryl glycosides and steryl glycosides were major sugar-containing lipids, but monogalactosyl diglycerides, cerebrosides, digalactosyl diglycerides and sulfolipids were relatively minor components. Of the phospholipids, phosphatidyl cholines and serines, and phosphatidyl ethanolamines were the major components, comprising over 85% of this class. Phosphatidic acid and phosphatidyl inositols were also present. The major fatty acids in the total and three lipid classes were linoleic, palmitic, oleic and linolenic acid.

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