Changes of Lipids in Chestnut during Storage

밤의 저장중 지방질 조성의 변화

  • Published : 1997.06.01

Abstract

Studies were carried out to investigate the changes of lipids in chestnut (Castanea crenata Sieb. et Zucc) during storage at $20^{\circ}C$ for 9 weeks and $1^{\circ}C$ for 15 weeks. Lipid composition of fresh chestnuts were 43.4% of nonpolar lipid (NPL), 26.5% of glycolipid (GL) and 30.1% of phospholipid (PL) in total lipid (TL). Nonpolar lipid was composed of triglyceride (TG), 1,2-diglyceride (1,2-DG), 1,3-diglyceride (1,3-DG), sterolester (SE), sterol (S) and free fatty acid (FFA). Main constituents of glycolipid were digalactosyldiglyceride (DGDG), monogalactosyldiglyceride (MGDG), sterylglycoside (SG), and acylsteryglycoside (ASG). Main constituents of phospholipid were phosphatidylcholine (PC), phosphatidylethanolamine (PE) and phosphatidylinositol (PI). The content of nonpolar lipid was decreased after 5 weeks of storage, and glycolipid content was increased during 7 weeks and then decreased. Phospholipid was the most increased lipid during storage at $20^{\circ}C$ and $1^{\circ}C$. The contents of TG, SE, S, DGDG and MGDG were increased during storage at $20^{\circ}C$ and $1^{\circ}C$. The major fatty acids were linoleic acid, oleic acid, palmitic acid and linolenic acid in TL, NPL, GL, PL, TG, DG, ASG, PC and PE. The content of palmitic acid was relatively higher in the PL. Linoleic acid among them was increased during storage at $20^{\circ}C$ and $1^{\circ}C$, while oleic acid was decreased.

Keywords

chestnut;storage temperature;storage time;lipid composition;fatty acid composition