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.