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Transformation of glycerides during ripening of the olive. I. Total fatty acids of the di- and triglycerides


, : Transformation of glycerides during ripening of the olive. I. Total fatty acids of the di- and triglycerides. Grasas aceit, 21: 80-6. bibl. 11

Di- and tri-glycerides of samples taken at 15- or 30-day intervals during ripening were isolated by preparative t.l.c. on SiO2 gel, eluting with petroleum ether: Et2O (2: 1). Fatty acids of each type of glyceride were determined by g.l.c. and found to be fairly similar, the diglycerides being slightly more unsaturated. Over the ripening period the oleic acid content rose to a maximum, which was followed by a minimum, and the linoleic acid content followed an inverse pattern.

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