Characterization of fatty acids from root and shoot lipids ofCapsicum species

@article{Lyons1966CharacterizationOF,
  title={Characterization of fatty acids from root and shoot lipids ofCapsicum species},
  author={James M. Lyons and L. F. Lippert},
  journal={Lipids},
  year={1966},
  volume={1},
  pages={136-140}
}
Lipids were extracted from the roots and shoots of four species of theCapsicum (pepper) genus and separated into three fractions: triglycerides; free fatty acids, mono- and diglycerides; and phospholipids. The component fatty acids were determined by subjecting the methyl esters to gasliquid chromatography. The predominate fatty acids obtained were palmitic… CONTINUE READING