Triterpenoids from the stembark of Pyrus communis

Three triterpenoids were isolated from the stem bark of Pyrus communis Linn. and identified as lup-20(29)-ene-3alpha, 27-diol (1), lup-20(29)-ene-3alpha-ol (2) and lup-20(29)-ene-3alpha, 28-diol (3) on the basis of spectral and chemical analysis. The Compound (1) is a novel triterpene, being reported first time by us.     

Lipids of Ricinus communis Seeds

Lipids of Kazachok castor seeds were studied. The compositions of neutral lipids of the benzine extract and of the fatty acids of neutral and polar lipids were found. The principal acids were palmitic, oleic, linoleic, and 12-hydroxyoctadec-9-enoic.     

Lipids of elaeagnus fruit

The composition of the classes of lipids of the fruit of three morphological forms of the elaeagnusElaeagnus angustifolia L. have been studied. Their compositions were identical. The amounts of the main lipid classes of extracts of the seeds and pericarps, the fatty acid compositions of the acyl-containing classes of lipids, and the compositions of the carbohydrates and sterols have been determined. The fatty oil of the seeds contained linoleic acid, while the main fatty acids of the pericarp extracts were the 16:0, 18:1, and 18:2 acids. The 16:1 acid that is characteristic for sea buckthorn oil was detected in the elaegnus fruit in insignificant amounts. The class of sterols, both in the free and in the esterified states, was represented by -sitosterol. The main hydrocarbon of the pericarps and seeds was nonacosane.Institute of the Chemistry of Plant Substances, Academy of Sciences of the Uzbek SSR, Tashkent. Translated from Khimiya Prirodnykh Soedinenii, No. 1, pp. 17–21, January–February, 1990.     

Lipids of the fruit ofAcanthopanax sessiliflorus

In the lipids of the seeds and pericarp of the introduced speciesAcanthopanax sessiliflorus (Rupr. et Maxim.) Seem (familyAraliaceae), 23 classes of compounds have been detected, of which 19 have been identified. Sixteen of the classes have been studied. The lipids of the pericarp contain a more complex set of components than the seeds. Hydroxyacyldiacylglycerides, fatty acid methyl esters, and a complex group of pthalicacidesters have been detected in the familyAraliaceae for the first time. The fatty acid compositions of the seed and pericarp lipids are characterized by a high level of petroselinic acid.     

Lipids of the fruit of Feijoa sellowiana

The composition and amounts of liposoluble substances in the flesh and peel of feijoa fruit has been investigated. About 30 groups of lipid substances have been identified. The main groups of lipids in the flesh were triacylglycerols, sterols, cerebrosides, ceramide phosphate inositol oligosides, sulfoquinovosyldiacylglycerols, phosphatidic acids, phosphotidylglycerols and phosphatidylcholines. In the peel, hydrocarbons, sterols, esters of fatty acids and lower alcohols, cerebrosides, digalactosyldiacylglycerols, ceramide oligosides, phosphatidylglycerols, and include predominated. The fatty acids of the flesh were found to include 15 representatives (C_12:0–C_28:0), and those of the flesh 11 representatives tives (C_12:0–C_18:3). M. V. Lomonosov Technological Institute of the Food Industry, Odessa. Translated from Khimiya Prirodnykh Soedinenii, No. 4, pp. 464–467, July–August, 1991.     

Lipids of the fruit of Ficus carica

By chromatographic methods, about 30 groups of various lipid compounds belonging to the classes of neutral lipids, glycolipids, and phospholipids have been identified from the fruit of the fig tree. The main groups are triacylglycerols, free and esterified sterols, mono- and digalactosyldiglycerides, ceramide oligosides, cerebrosides, esterified sterol glycosides, and phosphatidylglycerols. In the fatty acid composition, linoleic, linolenic, oleic, and palmitic acids predominated (>90%).A. V. Bogatskii Physicochemical Institute, Academy of Sciences of the Ukrainian SSR, Odessa. Lomonosov Technological Institute of the Food Industry, Odessa. Translated from Khimiya Prirodnykh Soedinenii, No. 4, pp. 423–427, July–August, 1986.     

Lipids of the fruit of Ficus carica

By chromatographic methods, about 30 groups of various lipid compounds belonging to the classes of neutral lipids, glycolipids, and phospholipids have been identified from the fruit of the fig tree. The main groups are triacylglycerols, free and esterified sterols, mono- and digalactosyldiglycerides, ceramide oligosides, cerebrosides, esterified sterol glycosides, and phosphatidylglycerols. In the fatty acid composition, linoleic, linolenic, oleic, and palmitic acids predominated (>90%).     

Lipids of the fruit of Diospyros kaki

The composition and amounts of the various groups of liposoluble compounds in the rind and flesh of persimmon fruit of the varieties Hachiya and Hyakume have been established by a combination of chromatographic and chemical methods. The identity of the qualitative composition of the lipids of the flesh and rind of the fruit and quantitative differences in the amounts of individual groups have been found. A total of 24 groups of compounds were identified, the main ones of which were monogalactosyldiglycerides, carotenoids, diacylglycerols, ceramide oligosides, digalactosyldiglycerides, phosphatidylglycerols; phosphatidylcholines, and free and glycosylated sterols. In the fatty acid composition of the lipids unsaturated fatty acids — linolenic, oleic, linoleic, and palmitoleic — predominated (>70%).M. V. Lomonosov Odessa Technological Institute of the Food Industry. Translated from Khimiya Prirodnykh Soedinenii, No. 4, pp. 501–505, July–August, 1987.     

Lipids of the fruit of Citrus unshiu

The compositions and the amounts of various groups of liposoluble compounds in the component elements of the fruits ofCitrus unshiu Marc. [satsuna variety of mandarin orange] — the flavedo, the albedo, the membrane, and the flesh — have been determined by chromatographic and chemical methods. About 30 groups of lipid compounds belonging to the classes of neutral lipids and glyco- and phospholipids have been identified and characterized. The fatty-acid compositions of the main classes of lipids have been studied. About 30 different carotenoids have been determined in the various elements of the satsuma orange.M. V. Lomonosov Odessa Technological Institute of the Food Industry. Translated from Khimiya Prirodnykh Soedinenii, No. 3, pp. 342–348, May–June, 1989.     

Lipids of the fruit of Diospyros kaki

The composition and amounts of the various groups of liposoluble compounds in the rind and flesh of persimmon fruit of the varieties Hachiya and Hyakume have been established by a combination of chromatographic and chemical methods. The identity of the qualitative composition of the lipids of the flesh and rind of the fruit and quantitative differences in the amounts of individual groups have been found. A total of 24 groups of compounds were identified, the main ones of which were monogalactosyldiglycerides, carotenoids, diacylglycerols, ceramide oligosides, digalactosyldiglycerides, phosphatidylglycerols; phosphatidylcholines, and free and glycosylated sterols. In the fatty acid composition of the lipids unsaturated fatty acids — linolenic, oleic, linoleic, and palmitoleic — predominated (>70%).     

Lipids of the fruit of Feijoa sellowiana

The composition and amounts of liposoluble substances in the flesh and peel of feijoa fruit has been investigated. About 30 groups of lipid substances have been identified. The main groups of lipids in the flesh were triacylglycerols, sterols, cerebrosides, ceramide phosphate inositol oligosides, sulfoquinovosyldiacylglycerols, phosphatidic acids, phosphotidylglycerols and phosphatidylcholines. In the peel, hydrocarbons, sterols, esters of fatty acids and lower alcohols, cerebrosides, digalactosyldiacylglycerols, ceramide oligosides, phosphatidylglycerols, and include predominated. The fatty acids of the flesh were found to include 15 representatives (C_12:0–C_28:0), and those of the flesh 11 representatives tives (C_12:0–C_18:3).M. V. Lomonosov Technological Institute of the Food Industry, Odessa. Translated from Khimiya Prirodnykh Soedinenii, No. 4, pp. 464–467, July–August, 1991.     

Lipids of the fruit of Rumax paulsenianus

The lipids of the fruit ofRumex paulsenianus have been investigated. The lipid content of the seeds was 7.8% and of the perianths 0.58%. Of the 18 classes of lipids detected, 16, including anthraquinone pigments, were identified by CC and TLC and by UV and IR spectroscopies and mass spectrometry. The low-molecular-mass triacylgly-cerols dimyristoylacetin, dimyristoylcaproin, myristoylcaproylacetin, and hydroxylipids have been detected in the fruit of plants of the Polygonaceae family for the first time.Institute of the Chemistry of Plant Substances, Academy of Sciences of the Uzbek SSR, Tashkent. Translated from Khimiya Prirodnykh Soedinenii, No. 5, pp. 604–611, September–October, 1990.     

Lipids of the fruit of Rumax paulsenianus

The lipids of the fruit ofRumex paulsenianus have been investigated. The lipid content of the seeds was 7.8% and of the perianths 0.58%. Of the 18 classes of lipids detected, 16, including anthraquinone pigments, were identified by CC and TLC and by UV and IR spectroscopies and mass spectrometry. The low-molecular-mass triacylgly-cerols dimyristoylacetin, dimyristoylcaproin, myristoylcaproylacetin, and hydroxylipids have been detected in the fruit of plants of the Polygonaceae family for the first time. Institute of the Chemistry of Plant Substances, Academy of Sciences of the Uzbek SSR, Tashkent. Translated from Khimiya Prirodnykh Soedinenii, No. 5, pp. 604–611, September–October, 1990.     

Lipids of the fruit ofAcanthopanax sessiliflorus

In the lipids of the seeds and pericarp of the introduced speciesAcanthopanax sessiliflorus (Rupr. et Maxim.) Seem (familyAraliaceae), 23 classes of compounds have been detected, of which 19 have been identified. Sixteen of the classes have been studied. The lipids of the pericarp contain a more complex set of components than the seeds. Hydroxyacyldiacylglycerides, fatty acid methyl esters, and a complex group of pthalicacidesters have been detected in the familyAraliaceae for the first time. The fatty acid compositions of the seed and pericarp lipids are characterized by a high level of petroselinic acid.Institute of the Chemistry of Plant Substances, Academy of Sciences of the Uzbek SSR, Tashkent. Translated from Khimiya Prirodnykh Soedinenii, No. 6, pp. 760–766, November–December, 1985.     

Lipids of the seeds and flesh of the fruit ofMandragora turcomanica

The lipid compositions of the seeds and the flesh of the fruit ofMandragora turcomanica have been investigated. The qualitative identity of the lipid compositions of the two parts of the fruit has been shown and it has been found that the degrees of saturation of the fatty acids of the triacylglycerides and phospholipids and of the free fatty acids of the fruit flesh are higher than those of the lipid classes of the seeds. Institute of the Chemistry of Plant Substances, Academy of Sciences of the Republic of Uzbekistan, Tashkent, fax (371) 120 64 75. Translated from Khimiya Prirodnykh Soedinenii, No. 6, pp. 741–745, November–December 1998.     

Lipids of the oils of the fruit and leaves ofHoppophaë rhamnoides

The analysis of some lipids of four forms of the common sea buckthorn has shown that they all differ with respect to the composition of the fatty acids of the triacylglycerols of the leaves. One of the forms is characterized by an infringement of the specificity of the composition of the fatty acids in positions 2 of the triacylglycerols of the oils of the seeds and the leaves.     

Lipids and lipophilic components from seeds of some fruit plants

Lipids and lipophilic components from seeds of grape seeds and apricot, almond, and peach pits were studied. The compositions of fatty acids and unsaponified oil compounds were established. Translated from Khimiya Prirodnykh Soedinenii, No. 3, pp. 269–271, May–June, 2009.     

Lipids of the oils of the fruit and leaves ofHoppopha? rhamnoides

The analysis of some lipids of four forms of the common sea buckthorn has shown that they all differ with respect to the composition of the fatty acids of the triacylglycerols of the leaves. One of the forms is characterized by an infringement of the specificity of the composition of the fatty acids in positions 2 of the triacylglycerols of the oils of the seeds and the leaves.Institute of the Chemistry of Plant Substances, Academy of Sciences of the Uzbek SSR, Tashkent. V. L. Komarov Institute of Botany, Academy of Sciences of the Azerbaidzhan SSR, Baku. Translated from Khimiya Prirodnykh Soedinenii, No. 6, pp. 710–715, November–December, 1981.     

Effect of gamma-irradiation and refrigerated storage on the improvement of quality and shelf life of pear (Pyrus communis L., Cv. Bartlett/William)

Gamma-irradiation alone and in combination with refrigeration was tested consecutively for 3 years for extending the shelf life of pear. Matured green pears were irradiated in the dose range of 0.8–2.0 kGy and stored under ambient (temperature 25±2 °C, RH 70%) and refrigerated (temperature 3±1 °C, RH 80%) conditions. Dose range of 1.5–1.7 kGy extended the storage life of pear by 14 days under ambient conditions. Control unirradiated pears were almost fully ripe within 8 days, while as the pears irradiated in the dose range of 1.5–1.7 kGy were fully ripe within 22 days of ambient storage. Irradiation dose of 1.5–1.7 kGy significantly inhibited the decaying of pears upto 16 days of ambient storage. Irradiation in combination with refrigeration prevented the decaying of pears upto 45 days as against the 35% decay in unirradiated samples. Irradiation dose of 1.5–1.7 kGy also gave an extension of 8 and 4 days during additional ambient storage of the pears following 30 and 45 days of refrigeration, respectively.