Saturday, June 13, 2020

Lipids in fruit and vegetable

Lipids are structurally and functionally diverse. The most abundant lipids are triacylglycerols, which are used by plants as for dense energy storage. Lipids of vegetable origin are regularly consumed by humans as part of our everyday diet, for example, as cooking oil (>99% lipids) or from nuts and seeds (up to 75%).

Biological lipids are a chemically diverse group of compounds; the common feature is their insolubility in water.

The only major fruits and vegetables with a relatively high lipid content are avocado and the olive.

The content of lipids in avocado fruit is significantly higher than in other fruits, avocado fruit is used as a high-energy food source. Moreover, avocado oil is one of kinds of oil used all over the world and has been used both as a food and as constituent in cosmetics.

Studies showed that mulberry, red raspberry, marionberry, boysenberry and blueberry, the main fatty acids were found to be linoleic and linolenic acids. It was interesting that, all wild grown raspberry genotypes had higher amount of linoleic, palmitic and stearic acid than cultivated one.
Lipids in fruit and vegetable

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