Lipid Composition of High Solids Cabbage

PENG, A. C.

doi:10.1111/j.1365-2621.1982.tb12781.x

Journal of Food Science

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Lipid Composition of High Solids Cabbage

Authors

A. C. PENG
1. Author Peng is affiliated with the Ohio Agricultural R&D Center, Woosrer, OH 44691 and the Dept. of Horticulture, The Ohio Stare Univ., 2001 Fyffe Court, Columbus, OH 43210.
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First published: May 1982Full publication history
DOI: 10.1111/j.1365-2621.1982.tb12781.x View/save citation
Cited by (CrossRef): 3 articles Check for updates
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Journal article No. 94-81 of the Ohio Agricultural R&D Center, Wooster, OH 44691.

ABSTRACT

High solids cabbage lipids were investigated. Crude lipids were extracted and separated by column chromatography into neutral lipids, glycolipids and phospholipids. Fatty acids were analyzed by gas-liquid chromatography. Consistent with other plant lipid patterns, palmitic, palmitoleic, stearic, oleic, linoleic, and linolenic acids constituted the major fatty acids. High solids cabbage cultivars were 1.8–2.0% higher in dry matter than the standard cultivars.

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