Changes of Lipids in "Hoshi-Gaki" (Sun-Dried Persimmon) during the Processing
Studies on Lipid in Persimmon Part IV
1984 Volume 31 Issue 11 Pages 720-725
Details
1984 Volume 31 Issue 11 Pages 720-725
The changes of lipid and fatty acid composition in total lipids (TL), neutral lipids (NL), Glycolipids (GL) and phospholipids (PL) in "Hoshi-Gaki" (sun-dried persimmon, Diospyros kaki) during the processing were studied by means of column, thin-layer and gas-liquid chromatographies. Fresh astringent persimmon, "Anpo-Gaki" (sun-dried fruits for 30 days) and "Koro-Gaki" (Sun-dried fruits for 60 days) were used as samples. (1) The apparent content of TL increased (0.09→0.12→0.23%) during the process of sun-drying. (However substantially it decreased (0.73→0.47→0.33g per 100g of flesh by dry base)). (2) The triacylglycerol (TG) content decreased (24.2→20.0→14.5g), and the free fatty acid content in NL fraction increased (10.4→16.8→23.5%) due to the hydrolysis of TG by lypase. (3) Monogalactosyldiglycerides and sulfoquinovosyldiglycerides in GL fraction and phosphatidyl-N-methlethanolamines and phosphatidyl-N, N-dimethylethanolamines in PL fraction were not detected after 60 days of sun-drying process. (4) C 18:3 and C 16:1 acids decreased but C 16:0 acid increased in the drying process. C16:0 acid might be produced by the oxidation of unsaturated fatty acid.
