Distribution of fatty acids in triacylglycerols and phospholipids from peas (Pisum sativum L.).
BACKGROUND
The fatty acid distribution of triacylglycerols (TAG) and major phospholipids (PL) obtained from four varieties of peas (Pisum sativum) was investigated. The total lipids extracted from the peas were separated by thin layer chromatography into seven fractions.


RESULTS
The major lipid components were PL (52.2-61.3%) and TAG (31.2-40.3%), while hydrocarbons, steryl esters, free fatty acids and diacylglycerols (sn-1,3 and sn-1,2) were also present in minor proportions (5.6-9.2%). The main PL components isolated from the four varieties were phosphatidylcholine (42.3-49.2%), phosphatidylinositol (23.3-25.2%) and phosphatidylethanolamine (17.7-20.5%). Significant differences (P < 0.05) in fatty acid distribution were found for different pea varieties. Phosphatidylinositol was unique in that it had the highest saturated fatty acid content among the three PL. However, the principal characteristics of the fatty acid distribution in the TAG and three PL were evident among the four varieties: unsaturated fatty acids were predominantly located in the sn-2 position while saturated fatty acids primarily occupied the sn-1 or sn-3 position in the oils of the peas.


CONCLUSIONS
These results should be useful to both producers and consumers for the manufacture of pea foods in Japan. Copyright © 2007 Society of Chemical Industry.
Yoshida
Hiromi
H
Department of Nutritional Science, Kobe Gakuin University, Kobe, Hyogo 651-2180, Japan.
Tomiyama
Yuka
Y
Tanaka
Megumi
M
Mizushina
Yoshiyuki
Y