Triacylglycerols of oil palm (Elaeis guineensis var. dura) mesocarp during fruit maturation

Abstract

Changes in triacylglycerol pattern in the mesocarp of developing oil palm fruit were studied. The triacylglycerols were isolated by thin-layer chromatography of the neutral lipid fraction on silica gel plates and further resolved by argentation chromatography. The component fatty acids of individual triacylglycerols were analysed and particular distributions and changes were noted. The triacylglycerol content increased with mesocarp age, accounting for over 90% of the mature mesocarp neutral lipids. The immature fruit mesocarp triacylglycerols contained predominantly saturated fatty acids, whereas the major fatty acid component of the mature fruit mesocarp triacylglycerols was monounsaturated. Only one species of triacylglycerol was present in the mesocarp during the first 14 weeks after anthesis. Three triacylglycerol species were present at 16 weeks after anthesis, whereas six triacylglycerol species were identified from 17 weeks on.Key words: Elaeis guineensis, oil palm mesocarp, triacylglycerols, fatty acids, maturation.