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Polar and neutral lipid changes in spinach leaves with ozone fumigation: triacylglycerol synthesis from polar lipids

Polar and neutral lipid changes in spinach leaves with ozone fumigation: triacylglycerol synthesis from polar lipids. Sakaki, Takeshi; Ohnishi, Junichi; Kondo, Noriaki; Yamada, Mitsuhiro (Div. Environ. Biol., Natl. Inst. Environ. Stud., Yatabe 305, Japan). Plant Cell Physiol., 26(2), 253-62 (English) 1985. CODEN: PCPHA5. ISSN: 0032-0781. DOCUMENT TYPE: Journal CA Section: 4 (Toxicology) When mature spinach (Spinacia oleracea ) plants were continuously fumigated with 0.5 ppm (vol./vol.) O3, the total fatty acids in the leaf lipids remained unchanged in content and compn. during the initial 8 h, but thereafter they, esp. hexadecatrienoic acid () [25377-56-4] and a-linolenic acid () [463-40-1], began to decrease with marked accumulation of malondialdehyde [542-78-9], indicating fatty acid peroxidn. During the 1st 6 h, fatty acids in polar lipids decreased to 68% of their initial level, and most were recovered in the neutral lipid fraction. Among the polar lipids, monogalactosyl diacylglycerol (MGDG), digalactosyl diacylglycerol (DGDG), and phosphatidylcholine (PC) decreased whereas sulfoquinovosyl diacylglycerol, phosphatidylglycerol (PG), phosphatidylethanolamine, and phosphatidylinositol were stable during 6 h of O3 fumigation. Phosphatidic acid (PA) increased 3.4 times during the same period. Among the neutral lipids, triacylglycerol (TG) and 1,2-diacylglycerol (1,2-DG) increased markedly with O3 fumigation. The constituent fatty acids of , oleic acid () [112-80-1], linoleic acid () [60-33-3] and increased markedly in TG and 1,2-DG within 6 h of O3 fumigation, whereas 3-trans-hexadecenoic acid () [1577-18-0], , , and increased in PA. Since is specific to MGDG and DGDG, and and to PC among the glycerolipids mainly reduced by O3, the results suggest that the acyl moieties of the galactolipids were converted to TG via 1,2-DG, and PC to TG through PA and 1,2-DG. The appearance of in PA indicates that a small amt. of PG, specifically acylated with , was degraded to PA by O3 fumigation.

Biogenesis of aroma compounds in plants and fruits

Biogenesis of aroma compounds in plants and fruits. XXIII. Precursor-dependent aroma accumulation in pineapple fruit tissue. Berger, R. G.; Drawert, F.; Kollmannsberger, H. (Inst. Lebensmitteltechnol. Anal. Chem., Tech. Univ. Muenchen, Freising-Weihenstephan D 8050, Fed. Rep. Ger.). Dtsch. Lebensm.-Rundsch., 80(10), 299-304 (German) 1984. CODEN: DLRUAJ. ISSN: 0012-0413. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Section cross-reference(s): 11 Segments of pineapple fruits have been incubated under conditions of the aged-tissue model, and changes of the aroma profile upon addn. of exogenous substrates (2-propen-1-ol [107-18-6], (E)-3-hexen-1-ol [928-97-2], hexanoic [142-62-1], hexenoic [1289-40-3], hexadienoic [22500-92-1], n-octanoic [124-07-2], octenoic [28962-27-8], and 3-hydroxyoctanoic acids [14292-27-4]) have been monitored by sensory, gas chromatog., and gas chromatog.-mass spectrometric investigations. Various alkyl- and alkenyl esters of short- and medium-chain satd. and monounsatd. fatty acids exhibit strong increases in concns. upon addn. of the corresponding alkyl- and acyl-donors, in part resulting in sensory improvements of the incubated fruits. The neosynthesis of carboxylic esters is more markedly influenced by addn. of (E)-3-hexenoic acid [1577-18-0], increasing the original aroma of the fruit 3-fold within 20 h of incubation. Biogenetic aspects of b-oxidn. of unsatd. fatty acids related to the qual. and quant. changes of the aroma profile are discussed.