Variations in Fatty Acids, Phospholipids and Sterols During the Seed Development of a High Oleic Sunflower Variety

• Published in: Journal of the American Oil Chemists' Society Vol. 86; no. 9; pp. 867 - 875
• Main Authors: Zlatanov, M. D, Angelova-Romova, M. J, Antova, G. A, Dimitrova, R. D, Momchilova, S. M, Nikolova-Damyanova, Boryana M
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Berlin/Heidelberg : Springer-Verlag 01.09.2009; Springer-Verlag; Springer; Springer Nature B.V
• Subjects: Agriculture; Biological and medical sciences; Biomaterials; Biotechnology; Changes; Chemistry; Chemistry and Materials Science; Cooking oils; Esters; Fat industries; fatty acid composition; Fatty acids; Food industries; Food products; Food Science; Fundamental and applied biological sciences. Psychology; Genetic research; Helianthus annuus; High oleic sunflower oil; Industrial Chemistry/Chemical Engineering; lipid content; Lipids; Nutrition; Oils & fats; oilseeds; Original Paper; Phospholipids; quantitative analysis; Seed developing; seed development; seed maturation; sterol esters; Sterols; Sulfuric acid; Tocopherols; Vegetable oils; Bulgaria; Tocopherols; Seed developing; High oleic sunflower oil; Phospholipids; Sterols; Fatty acids; Seeds; Phospholipid; Lipids; Vegetable oil; Edible oil; Oils and fats industry; Sunflower oil; Development; Sunflower; Variety; Sterol
• ISSN: 0003-021X; 1558-9331
• DOI: 10.1007/s11746-009-1425-0

The changes in the content and composition of total fatty acids, phospholipids and sterol esters, and their fatty acids, and of free sterols and tocopherols in developing seeds of a selection of high oleic acid sunflower varieties grown in Bulgaria were examined over a period of 15th to 90th day after flowering by means of various chromatographic methods. Under the climatic and geographical conditions typical for the South-East Balkans phospholipid, sterol-, sterol ester- and tocopherol- species are formed practically completely in the first 15 days after flowering. Until the 90th day, only quantitative changes were detected to give a product with 65% oil content, 1% phospholipids, 0.3% total sterols and 0.09% tocopherols. Oleic acid is the main component in all acyl derivatives, reaching 85% of the total fatty acids while palmitic and stearic acid content is about 4% each. The product is a good quality HOSO with beneficial content of FA and good prospects as a salad and cooking oil.