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1 s2.0 S0021967306019601 Main
1 s2.0 S0021967306019601 Main
Dipartimento di Scienze degli Alimenti, Universit`a Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
Dottorato di Ricerca in Alimenti e Salute, Universit`a Politecnica delle Marche-A.C.R.A.F. Gruppo Angelini, Ancona, Italy
Available online 30 October 2006
Abstract
The molecular species of phospholipids (PLs) and glycolipids (GLs) were simultaneously characterized in the pulp and almond of the avocado
fruit (Persea americana Mill) of four varieties by means of high performance liquid chromatographyelectrospray ionisation ion-trap tandem
mass spectrometry. In the pulp, the predominant species of monoglycosyldiglycerides (MGD) were m/z 796.6 (oleic/linolenic and linoleic/linoleic
acids) and m/z 800.4 (stearic/linoleic and oleic/oleic acids). One of the main diglycosyldiglycerides (DGD) both in the pulp and almond was
m/z 958.5 (oleic/linolenic); however, the pulp was also rich of m/z 962.4 (oleic/oleic), whereas in the almond, m/z 934.5 (palmitic/linoleic and
palmitoleic/oleic) and m/z 960.5 (oleic/linoleic and stearic/linolenic) were more abundant. In the almond, the main PL classes (phosphatidic
acid (PA), phosphatidylcholine (PC), phosphatidylethanolamine (PE) and phosphatidylinositol (PI)) contained always palmitic/linoleic acids.
-Linolenic acid was contained as MGD (linolenic/linolenic) and DGD (linolenic/linolenic), more present in the pulp than in the almond.
The major molecular species of glycocerebrosides (GCer) in the pulp and almond carried hydroxy-palmitic acid (C16h:0 )/4,8-sphyngadienine
(d18:2 ).
2006 Elsevier B.V. All rights reserved.
Keywords: Persea americana Mill; Avocado fruit; High performance liquid chromatography; Mass spectrometry; Phospholipids; Glycolipids
1. Introduction
Glycolipids (GLs), phospholipids (PLs) and their breakdown
products are important components in the cell membranes of
animals and plants and are emerging as important second messengers for various cellular processes, such as cell cycle arrest,
differentation, senescence, apoptosis and others [14]. Glycosphingolipids and sphingomyelin together with cholesterol
are major components of specialised membrane microdomains
known as lipids rafts, which are involved in receptor aggregation and immune responses [511]. Moreover, GLs are naturally
occurring non-ionic surface active agents that have a wide variety of applications in the food, cosmetic, pharmaceutical and
agricultural industries. In many pharmaceutical preparations,
GLs have been used as stabilizers for mutually incompatible
ingredients in emulsions, when the latest cannot be successfully
0021-9673/$ see front matter 2006 Elsevier B.V. All rights reserved.
doi:10.1016/j.chroma.2006.10.022
TL, total lipids; NL, neutral lipids; PoL, polar lipids (sum of glycolipids and phospholipids); SD, standard deviation; Cn:m = fatty acid (n = carbon number; m = number of double bonds); n.d., less than 0.1%; C14:0 , miristic acid; C15:0 , pentadecanoic
acid; C16:0 , palmitic acid; C16:1 , palmitoleic acid; C18:0 , stearic acid; C18:1 , oleic acid; C18:2 , linoleic acid; C18:33 , -linolenic acid; C20:1 , eicosenoic acid; C20:26 , eicosadienoic acid; C20:3 , eicosatrienoic acid; C24:0 , lignoceric acid.
n.d.
n.d.
20.2 1.0
5.0 0.5
2.9 0.3
46.7 0.5
18.0 0.5
7.1 0.2
n.d.
n.d.
n.d.
n.d.
n.d.
n.d.
23.7 0.6
9.9 0.1
0.3 0.3
49.6 0.6
15.3 0.5
1.0 0.1
0.1 0.1
n.d.
n.d.
n.d.
n.d.
n.d.
23.2 0.0
9.7 0.3
0.5 0.1
49.8 0.7
15.6 0.0
1.1 0.1
0.1 0.1
n.d.
n.d.
n.d.
n.d.
n.d.
16.5 1.1
4.0 0.7
2.1 0.3
46.1 2.4
24.3 1.8
7.0 0.9
n.d.
n.d.
n.d.
n.d.
n.d.
n.d.
25.0 0.6
9.5 0.1
0.5 0.0
51.0 0.3
13.1 0.2
0.8 0.0
0.1 0.1
n.d.
n.d.
n.d.
n.d.
n.d.
25.4 0.1
9.7 0.0
0.5 0.0
50.3 0.0
13.2 0.1
0.8 0.0
0.2 0.0
n.d.
n.d.
n.d.
n.d.
n.d.
14.9 1.1
2.3 0.3
1.0 0.2
61.1 0.1
14.4 1.5
6.3 0.2
n.d.
n.d.
n.d.
n.d.
n.d.
n.d.
17.5 0.3
6.5 0.3
0.5 0.1
65.3 0.8
9.4 0.3
0.6 0.1
0.2 0.0
n.d.
n.d.
n.d.
n.d.
n.d.
17.4 0.3
6.3 0.0
0.5 0.0
65.8 0.3
9.3 0.0
0.5 0.0
0.2 0.0
n.d.
n.d.
n.d.
n.d.
n.d.
17.7 1.5
2.3 0.2
1.1 0.2
49.2 1.3
22.8 0.2
6.9 0.4
n.d.
n.d.
n.d.
n.d.
n.d.
n.d.
22.2 0.1
8.0 0.1
0.5 0.0
53.3 0.0
15.3 0.1
0.5 0.0
0.2 0.1
n.d.
n.d.
n.d.
n.d.
n.d.
22.1 0.4
8.0 0.1
0.5 0.0
53.3 0.1
15.4 0.2
0.5 0.0
0.1 0.0
n.d.
n.d.
n.d.
n.d.
n.d.
22.0 1.4
1.1 0.2
2.1 0.1
19.5 0.6
49.9 0.8
4.8 0.0
0.7 0.1
n.d.
n.d.
n.d.
1.9 0.1
0.9 0.0
18.6 1.5
2.8 0.3
2.0 0.2
23.9 2.1
38.0 2.1
7.3 0.5
0.7 0.0
0.7 0.1
1.0 0.5
2.2 0.9
1.2 0.3
0.9 0.0
23.6 0.4
2.2 0.2
2.0 0.1
22.7 2.3
36.4 3.0
5.9 0.3
0.7 0.0
0.5 0.2
1.2 0.2
2.7 0.3
0.7 0.0
0.5 0.2
15.2 0.4
2.4 0.0
1.9 0.1
25.8 0.3
44.9 0.4
5.1 0.2
0.8 0.0
n.d.
n.d.
2.7 0.5
0.8 0.2
0.4 0.0
21.7 1.2
1.7 0.2
1.0 0.1
32.0 1.4
37.2 1.8
4.2 0.0
0.8 0.2
0.2 0.2
n.d.
n.d.
C14:0
C15:0
C16:0
C16:1
C18:0
C18:1
C18:2
C18:3 3
C20:1
C20:2 6
C20:3
C24:0
n.d.
n.d.
21.3 1.2
0.8 0.0
1.3 0.2
22.4 1.4
51.0 1.6
2.5 0.4
0.7 0.2
n.d.
n.d.
n.d.
NL
Pinkerton
TL
PoL
NL
Rincon
TL
PoL
NL
Hass
TL
PoL
NL
TL
Reed
PoL
NL
TL
Hass
PoL
NL
TL
Reed
HPLC-grade methanol, chloroform and water were purchased from Lab-Scan Analytical Sciences (Dublin, Ireland).
All other reagents were of analytical grade. Drupes of Persea
americana Mill, var. Hass, Pinkerton, Reed and Rincon were
supplied by a local distributor. Monogalactosyldiacylglycerols
(MGD) and digalactosyldiacyglycerols (DGD) from whole
wheat flour and PLs standards (purity greater than 99%), including phosphatidylethanolamine (PE), phosphatidylcholine (PC),
phosphatidylinositol (PI), N-palmitoyl-sphingomyelin and
1-oleoyl-glycero-3-phosphocholine (lysophosphatidylcholine,
LPC) were purchased from Sigma (St. Louis, MO, USA).
FAME%
2.1. Materials
Pulp
2. Experimental
Almond
PoL
Table 1
Average fatty acid (FAME) percentage composition (SD) of the almond and pulp of avocado fruits of four different varieties by GCFID
242
243
Fig. 1. Positive ion HPLCESIMS analysis of glycolipid and phospholipids from avocado pulp with the MS operating in scan mode. MGD, monoglycosyldiacylglycerol; GCer, monoglycosylceramide; DGD, diglycosyldiacylglycerol; PE, phosphatidylethanolamine; PI, phosphatidylinositol; PC, phosphatidylcholine; PA,
phosphatidic acid; LPC, lysophosphatidylcholine. Cn:m = fatty acid (n = carbon number; m = number of double bonds).
244
Fig. 2. Positive HPLCESIMSMS product ion spectra of the glycolipids reported in Fig. 1 (with tentative identification of fragments): (a) MGD(C18:2 /C18:0 and
C18:1 /C18:1 ); (b) DGD(C18:1 /C18:3 ); (c) GCer (t18:1 /C22 h:0 ).
245
Fig. 3. Positive HPLCESIMSMS product ion spectra of the phospholipids detected as [M + H]+ (with tentative identification of fragments): (a) PE(C18:2 /C18:2 );
(b) PC(C18:1 /C18:1 ); (c) LPC(C18:0 ).
246
Fig. 4. Positive HPLCESIMSMS product ion spectra of the phospholipids detected as [M + NH4 ]+ (with tentative identification of fragments): (a) PI(C16:0 /C18:2 );
(b) PA(C18:0 /C18:1 ).
247
Table 2
Molecular species of glycolipids in the pulp
Relative abundance in percentage (mean SD)
GL molecular species
Ion (m/z)
Varieties
Fatty acids
REED
16:1/18:216:0/18:3
16:1/18:116:0/18:2
16:0/18:1
16:0/18:0
18:3/18:3
18:3/18:2
18:1/18:318:2/18:2
18:1/18:218:0/18:3
18:0/18:218:1/18:1
18:0/18:1
2.4
5.7
4.4
2.4
13.2
3.6
25.4
15.3
23.8
3.8
0.4
0.5
0.7
0.8
1.7
0.1
0.2
0.1
2.1
0.8
1.7
7.8
3.8
3.2
11.3
3.9
25.3
15.0
24.7
3.3
0.5
0.1
0.1
0.5
1.7
0.2
1.3
0.5
2.5
0.4
1.4
6.3
3.6
3.5
13.3
4.6
26.1
13.2
24.3
3.8
0.1
0.5
0.3
0.8
1.5
1.2
1.2
0.9
0.7
0.4
0.9
3.2
1.6
4.5
10.8
3.9
21.7
11.0
37.5
4.8
0.1
0.9
0.1
0.7
0.3
0.2
0.3
1.0
1.0
0.4
16:1/18:3
16:1/18:216:0/18:3
16:1/18:116:0/18:2
16:1/18:016:0/18:1
16:0/18:0
18:3/18:3
18:3/18:2
18:1/18:3
18:1/18:218:0/18:3
18:1/18:118:0/18:2
18:0/18:1
18:0/18:0
1.7
4.4
8.4
6.4
0.5
9.0
4.3
26.6
11.5
23.0
3.8
0.4
0.3
0.8
0.2
0.7
0.2
1.1
1.0
1.3
0.1
1.8
0.1
0.2
2.8
4.2
8.5
8.0
1.2
7.7
4.7
21.3
13.6
23.0
4.5
0.6
1.2
0.9
1.9
0.5
0.1
0.1
0.4
0.7
0.8
1.3
1.1
0.2
1.8
4.2
7.5
5.5
1.0
11.0
7.2
23.0
14.4
18.2
4.7
1.5
0.2
0.1
0.2
0.6
0.2
0.9
0.5
0.4
0.8
1.3
0.7
0.5
1.3
3.5
6.0
8.1
1.0
8.1
3.0
25.0
9.5
28.7
5.4
0.4
0.2
0.2
0.1
0.3
0.1
0.1
0.1
0.6
0.6
0.2
0.7
0.1
d18:2/16 h:0
d18:1/16 h:0d18:0/16 h:1
t18:1/22 h:0
t18:0/22 h:0
t18:1/23 h:0
t18:1/24 h:0
t18:1/25 h:0
40.4
5.7
18.6
3.0
6.9
18.4
7.0
1.5
1.2
0.9
0.7
1.5
0.1
0.3
52.9
7.2
15.1
2.2
4.2
11.3
7.1
1.7
0.5
0.2
0.1
1.0
1.1
0.4
46.4
10.1
14.4
3.0
4.6
14.4
7.0
2.5
0.6
2.5
0.5
1.1
0.6
1.9
51.3
6.4
14.2
3.3
6.8
12.0
6.0
4.0
1.4
0.2
0.1
1.1
1.5
1.9
RINCON
PINKERTON
HASS
]+ )
Fatty acids: total fatty acid carbon number:number of double bonds. 16 h:0, 2-hydroxy fatty acids having carbon chain length 16; t18:1, 4-hydroxy-8-sphingenine;
d18:2, 4,8-sphingadienine; d18:1, 8-sphingenine; d18:0, sphinganine; SD, standard deviation of three samples.
248
3.2.3. Phosphatidylcholine
The species of PC were detected as [M + H]+ as well. The
product ion spectra of PC(C18:1 /C18:1 ) at m/z 786.6 showed a
major fragment ion (Fig. 3b) at m/z 726.4 corresponding to the
loss of trimethylamine and the loss of one fatty acid (m/z 505.2).
In addition, the spectrum showed a fragment at m/z 522.4 resulting from the loss of an acyl group and a second fragment at m/z
602.5, resulting from the loss of phosphocholine (184.1 Da), as
already reported elsewhere [37].
3.2.4. Lysophosphatidylcholine
An example of the fragmentation of LPC, detected as
[M + H]+ , was reported in Fig. 3c. The main fragments are given
by the loss of one and two water molecules (m/z 505.3 and m/z
487.4), the polar headgroup (m/z 184.1), an aliphatic moiety
Table 3
Molecular species of glycolipids in the almond
3.2.2. Phosphatidylethanolamine
The species of PE were all detected as [M + H]+ . CAD spectra
of PE molecular species displayed a fragment resulting from
the loss of the polar headgroup ([M NH3 (CH2 )2 OPO3 H]+ ) and
a second fragment resulting from the loss of one acyl group
([M RCO]+ ), as reported in Fig. 3a. The product ion spectra of
PE (C18:2 /C18:2 ) at m/z 740.4 showed a major fragment ion at
m/z 599.3 ([M NH3 (CH2 )2 OPO3 H]+ ) and two minor fragment
ions at m/z 476.2 and m/z 336.9, corresponding to the loss of the
linoleic acyl group and the simultaneous loss of both the polar
headgroup and the linoleic acyl group, respectively.
GL molecular species
Varieties
Ion (m/z)
REED
Fatty acids
HASS
]+ )
1.8
3.2
1.3
4.6
9.9
40.4
29.3
7.8
1.2
0.7
0.3
0.1
0.3
0.7
0.8
2.8
1.0
1.2
0.3
0.5
3.2
6.1
2.0
4.2
13.3
42.0
21.6
5.0
1.4
4.2
0.2
0.6
0.2
1.2
0.8
0.8
0.4
1.1
0.2
1.2
2.3
23.6
15.9
2.1
0.2
2.5
20.9
21.2
8.4
1.4
0.6
0.5
0.2
0.2
0.4
0.6
1.8
0.2
0.1
0.2
1.9
0.8
0.3
0.1
0.1
0.1
0.1
0.1
3.1
20.6
10.9
0.8
0.5
3.6
22.3
26.6
6.7
1.1
1.5
1.1
0.7
0.4
0.1
1.6
0.4
0.3
0.1
0.2
1.6
1.7
1.5
0.5
0.1
0.7
0.2
0.1
54.3
2.3
17.7
3.7
5.0
13.7
3.4
0.7
0.1
0.8
0.6
0.1
1.4
0.8
54.5
6.0
16.3
2.8
4.6
12.3
3.4
5.2
0.3
1.4
0.1
1.3
3.1
0.3
Fatty acids: total fatty acid carbon number:number of double bonds. 16 h:0,
2-hydroxy fatty acids having carbon chain length 16; t18:1, 4-hydroxy-8sphingenine, d18:2, 4,8-sphingadienine; d18:1, 8-sphingenine; d18:0, sphinganine; SD, standard deviation of three samples.
249
resulting from stearic acid (m/z 169.0) and the loss of the polar
headgroup (m/z 356.8).
carbon chain of the fatty acid at the carbon C1 (m/z 463.4) and
C2 of the chain (m/z 477.5).
3.2.5. Phosphatidylinositol
PI was reported as an adduct with ammonium [M + NH4 ]+ .
The CAD of PI (palmitic/linoleic acid) (Fig. 4a) yielded the
molecular ion m/z 833.6 and a fragment obtained from the loss
of palmitic acid (m/z 577.4).
3.3.1. Glycolipids
The molecular species composition of glycolipids from the
pulp and almond of different varieties of avocado is reported
in Tables 2 and 3, respectively, giving further information
with respect to the GCFID determination of total fatty acids
(Table 1).
Table 4
Molecular species of phospholipids in the pulp
Relative abundance in percentage (mean SD)
PL molecular species
Ion (m/z)
Varieties
Fatty acids
REED
RINCON
PINKERTON
HASS
PE
716.6
718.8
740.4
742.5
744.7
746.6
16:0/18:216:1/18:1
16:0/18:1
18:2/18:2
18:1/18:2
18:1/18:118:0/18:2
18:0/18:1
18.6
46.4
8.6
13.8
11.2
1.3
1.9
1.7
0.4
0.2
0.2
0.2
25.2
23.2
16.7
23.5
10.6
0.7
1.2
3.8
2.2
1.6
0.9
0.2
18.7
31.9
11.3
22.6
13.9
1.6
0.2
0.1
1.1
1.4
0.2
0.1
13.2
28.9
5.5
24.3
25.7
2.5
1.0
0.9
0.3
0.3
0.1
0.2
PI ([M + NH4 ]+ )
828.5
852.4
854.4
856.5
876.4
878.4
880.4
882.4
884.5
16:0/16:0
16:0/18:216:1/18:1
16:0/18:1
16:0/18:0
18:1/18:318:2/18:2
18:1/18:218:0/18:3
18:1/18:1
18:0/18:1
18:0/18:0
2.3
24.6
38.2
4.1
5.2
8.6
12.5
3.2
1.4
0.9
2.5
1.8
0.5
2.9
0.4
1.0
1.1
0.3
0.9
30.8
31.1
3.7
4.3
12.0
13.4
2.1
1.7
0.2
2.4
2.3
1.0
1.9
2.2
1.0
0.1
0.3
1.5
34.9
32.1
3.6
2.6
10.2
12.4
1.7
1.0
0.4
1.9
1.7
0.4
0.3
0.8
0.6
0.5
0.4
0.7
22.4
39.6
4.0
1.6
9.0
18.4
3.4
1.0
0.1
1.6
0.1
0.1
0.1
0.8
0.7
0.7
0.4
PC ([M + H]+ )
734.6
758.6
760.6
762.6
780.6
782.6
784.6
786.6
788.6
16:0/16:0
16:0/18:2
16:0/18:1
16:0/18:0
18:2/18:3
18:2/18:218:1/18:3
18:1/18:2
18:1/18:1
18:0/18:1
1.0
1.5
35.8
6.2
2.3
5.3
4.0
39.5
4.4
0.3
0.7
0.1
2.1
0.1
0.4
1.0
2.4
0.1
1.6
1.9
34.2
5.8
2.9
4.2
6.0
39.4
4.0
1.0
0.4
1.0
0.9
1.8
0.9
1.1
2.0
0.5
1.0
1.1
33.5
4.7
1.5
3.9
5.0
45.1
4.5
0.2
0.5
1.1
0.3
1.1
0.9
1.1
4.4
0.5
0.8
0.6
36.6
4.9
0.5
2.6
2.1
47.5
4.4
0.3
0.3
1.6
0.1
0.3
1.2
0.1
3.7
0.1
PA ([M + NH4 ]+ )
690.5
692.5
694.5
714.5
716.5
718.5
720.5
16:0/18:2
16:0/18:1
16:0/18:0
18:2/18:218:1/18:3
18:1/18:2
18:1/18:1
18:0/18:1
11.5
26.2
3.0
4.4
22.0
32.9
2.9
1.9
0.6
0.9
0.9
1.6
0.9
0.5
12.9
25.7
2.0
9.4
24.8
25.3
3.0
1.8
0.6
0.1
2.7
1.7
2.4
0.4
11.9
24.5
2.0
5.8
25.0
30.8
3.3
0.1
1.8
0.3
0.5
0.2
0.7
0.7
9.5
23.1
1.9
3.5
18.7
43.4
3.5
0.5
1.6
0.4
0.1
0.5
1.3
0.1
16:0
18:2
18:1
18:0
36.6
4.8
55.8
2.8
3.4
1.4
2.9
1.4
28.8
21.9
41.5
7.7
2.6
3.9
2.4
1.7
14.7
16.6
63.9
4.8
1.3
2.4
4.1
1.2
16.0
5.8
75.7
2.4
3.9
1.2
4.2
0.9
([M + H]+ )
Fatty acids, total fatty acid carbon number:number of double bonds; SD, standard deviation of three samples.
250
Varieties
Ion (m/z)
Fatty acids
REED
PE
716.6
718.8
740.4
742.5
744.7
768.6
770.6
772.6
16:0/18:2
16:0/18:116:1/18:0
18:2/18:2
18:1/18:2
18:1/18:118:0/18:2
18:3/20:1
18:2/20:1
18:1/20:1
41.3
11.6
27.6
13.6
2.9
0.6
1.2
1.2
0.1
0.7
3.0
1.1
0.9
0.1
0.2
0.1
41.6
8.1
30.9
13.1
2.9
1.1
1.6
0.7
3.1
2.1
1.6
1.2
1.2
0.6
0.5
0.1
PI ([M + NH4 ]+ )
852.4
854.4
856.5
876.4
878.4
880.4
882.4
884.5
16:0/18:2
16:0/18:1
16:0/18:0
18:2/18:2
18:1/18:2
18:1/18:118:0/18:2
18:0/18:1
18:0/18:0
53.8
21.0
1.8
7.2
9.9
4.8
0.9
0.7
1.3
0.4
0.3
0.7
0.7
0.8
0.1
0.3
54.2
20.1
1.4
4.2
12.8
4.9
1.7
0.6
3.3
3.1
0.8
0.6
1.4
0.7
0.7
0.3
PC ([M + H]+ )
732.6
734.6
758.6
760.6
762.6
780.6
782.6
784.6
786.6
788.6
16:0/16:1
16:0/16:0
16:0/18:2
16:0/18:116:1/18:0
16:0/18:0
18:2/18:3
18:2/18:2
18:1/18:2
18:0/18:2
18:0/18:1
0.5
1.3
28.9
17.5
1.2
1.2
21.5
19.6
7.5
0.7
0.2
0.1
2.7
0.9
0.5
0.7
0.5
1.6
1.8
0.2
5.2
2.9
34.9
16.0
1.5
2.6
17.8
14.3
4.6
0.3
1.2
1.1
2.9
1.1
0.1
0.1
1.9
2.0
0.9
0.1
PA ([M + NH4 ]+ )
690.5
16:0/18:216:1/18:1
692.5
16:0/18:116:1/18:0
694.5
16:0/18:0
714.5
18:2/18:218:1/18:3
716.5
18:1/18:2
718.5
18:1/18:118:0/18:2
720.5
18:0/18:1
29.7
13.6
1.2
28.7
19.0
6.8
1.0
0.7
2.4
0.1
1.2
1.5
0.2
0.3
33.1
12.8
0.9
27.5
18.7
6.1
0.9
4.9
1.0
0.2
0.9
1.8
0.6
0.3
21.5
53.2
23.5
1.8
0.1
2.4
2.0
0.3
24.4
50.5
22.9
2.2
1.6
1.9
0.6
0.4
HASS
([M + H]+ )
16:0
18:2
18:1
18:0
Fatty acids, total fatty acid carbon number:number of double bonds; SD, standard
deviation of three samples.
C18:2 /C18:2 and C18:1 /C18:2 or C18:0 /C18:3 ; however, these two
classes represented almost 70% of MGD, but only 4249% of
DGD. In fact, DGD contained high amount of the species with
C16:0 /C18:2 or C16:1 /C18:1 . The predominant species of DGD
were the same combinations of MGD; in addition, DGD also
contained 2023% of the species with C16:0 /C18:2 or C16:1 /C18:1 .
Regarding other differences among the composition of
pulp and almond, it was reported that MGD (C18:0 /C18:2 or
C18:1 /C18:1 ) was high in the pulp (up to 37.5% in Hass), but
low in the almond (5% in Hass) and that the content of both
species of MGD and DGD containing C18:3 /C18:3 in the pulp
was at least twice the content in the almond of all the samples.
Eicosenoic acid was only present in the almond (Table 1) as
a component of DGD and phosphatidylethanolammine (PE).
The composition of the glycocerebrosides (containing
hydroxy fatty acids) of the pulp was similar to that of the almond;
GCer(d18:2 /C16 h:0 ) was the main component in both extracts.
3.3.2. Phospholipids
The compositions of PL are reported in Tables 4 and 5. In the
almond, all the PL classes contained the C16:0 /C18:2 as the main
molecular species; the predominant species of LPC contained
C18:2 in the almond. In the pulp, the main molecular species of
PE and PI was the less unsaturated C16:0 /C18:1 . In PC and PA,
a prevalence of C18:1 /C18:1 was detected; thus LPC (C18:1 ) prevailed in the pulp with respect to LPC (C18:2 ), mostly present in
the almond. From this data it can be also concluded that palmitic
acid is preferentially bound to PL and DGD with respect to MGD
and GCer in the almond. In the pulp, more palmitic acid was
present in the PL than in glycolipids.
4. Conclusions
The lipid composition of the almond and pulp of the avocado
fruits are different and reflect the different biological functions
of the parts of the drupe. The high content of polar lipids of
the almond would be interesting for a selective extraction and
use in the cosmetic, pharmaceutical and food industry. Oleic
acid represented the main fatty acid in the pulp, but not in the
almond.
Looking at the essential fatty acids (C18:26 and C18:33 ),
they are more abundant in the almond (3942%) than in the pulp
(1017%), but their distribution in the different lipid classes is
different. In the almond, the percentage of linoleic acid is higher
in the polar lipids than triacylglycerols, unlike -linolenic acid.
In the pulp, both essential fatty acids are higher in the polar lipids
than in the triacylglycerols; -linolenic acid was contained as
MGD (C18:3 /C18:3 ) and DGD (C18:3 /C18:3 ), more present in the
pulp than in the almond.
Regarding saturated fatty acids, palmitic acid was predominant in the main molecular species of all the PL present in the
pulp and in the almond, whereas it was not always present in the
preponderant molecular species of the glycolipids; stearic acid
showed a variable presence.
The chromatographic separation of the polar lipid classes
with NP-HPLC was achieved in only 18 min and the characterization of the molecular species could be performed with mass
[18]
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