PT  - JOURNAL ARTICLE
AU  - James F. Gallander
AU  - Andrew C. Peng
TI  - Lipid and Fatty Acid Compositions of Different Grape Types
AID  - 10.5344/ajev.1980.31.1.24
DP  - 1980 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 24--27
VI  - 31
IP  - 1
4099  - http://www.ajevonline.org/content/31/1/24.short
4100  - http://www.ajevonline.org/content/31/1/24.full
SO  - Am J Enol Vitic.1980 Jan 01; 31
AB  - Analyses of six grape varieties revealed that the total lipid concentrations ranged from 0.15% to 0.24% (fresh weight basis). Polar lipids (56.2%) predominated in two Vitis vinifera grapes, whereas, Vitis labrusca varieties and French hybrids averaged 41.1% polar and 58.9% neutral lipids. The major fatty acids in the neutral fractions for all varieties were palmitic, stearic, arachidic and behenic acids. These acids were also prevalent in the polar lipid fractions with palmitic acid dominating in the V. labrusca and French hybrid grapes. Linoleic and linolenic acids were major contributors to the polar fractions of the V. vinifera varieties. TLC chromatograms of the polar lipids indicated major differences between the V. vinifera and the other grape types.