Abstract
ABSTRACT Lipid accumulation during formation and ripening of safflower seeds by plants cultivated in the north‐west of Tunisia was evaluated. The results obtained showed an increase in oil content and total lipids. At the level of fatty acids, seed replenishment resulted mainly in an increase in the rate and the amounts of linoleic acid (C18:2), the major fatty acid identified in seeds (75% of total fatty acids). The ripening process of safflower seeds was also characterized by an increase in the content of triacylglycerols (TAG) and a decrease in the diacylglycerols (DAG), phosphatidylcholine (PC) and phosphatidic acid (PA) contents. To explain these results, the hypothesis of TAG biosynthesis from PC and PA via DAG was advanced and discussed. Finally, ripening of safflower seeds was characterized by a decrease in the amounts of main galactolipids, indicating a decrease of the photosynthetic activity in storage tissues.
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Claims 7
Claim · model-written summary
Oil content and total lipids increased during safflower seed formation and ripening.
- Taxon
- SAFFLOWER
Carthamus tinctoriust0 - Outcome
- oil content and total lipidse0
- Direction
- increasee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“SAFFLOWER”
e0“an increase in oil content and total lipids”
Claim · model-written summary
Seed filling mainly increased the rate and amounts of linoleic acid (C18:2), the major fatty acid (75% of total fatty acids).
- Taxon
- SAFFLOWERCarthamus tinctoriust0
- Outcome
- linoleic acid (C18:2)e0
- Direction
- increasee0
- Value
- 75% of total fatty acidse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“SAFFLOWER”
e0“an increase in the rate and the amounts of linoleic acid (C18:2), the major fatty acid identified in seeds (75% of total fatty acids)”
Claim · model-written summary
Triacylglycerol content increased during ripening of safflower seeds.
- Taxon
- SAFFLOWERCarthamus tinctoriust0
- Outcome
- content of triacylglycerols (TAG)e0
- Direction
- increasee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“SAFFLOWER”
e0“an increase in the content of triacylglycerols (TAG)”
Claim · model-written summary
Contents of diacylglycerols, phosphatidylcholine and phosphatidic acid decreased during ripening of safflower seeds.
- Taxon
- SAFFLOWERCarthamus tinctoriust0
- Outcome
- diacylglycerols (DAG), phosphatidylcholine (PC) and phosphatidic acid (PA) contentse0
- Direction
- decreasee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“SAFFLOWER”
e0“a decrease in the diacylglycerols (DAG), phosphatidylcholine (PC) and phosphatidic acid (PA) contents”
Claim · model-written summary
Amounts of main galactolipids decreased during ripening of safflower seeds.
- Taxon
- SAFFLOWERCarthamus tinctoriust0
- Outcome
- main galactolipidse0
- Direction
- decreasee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“SAFFLOWER”
e0“a decrease in the amounts of main galactolipids”
Claim · model-written summary
The authors advance the hypothesis that TAG is biosynthesized from PC and PA via DAG.
- Taxon
- SAFFLOWERCarthamus tinctoriust0
- Compound
- PC and PAe0
- Outcome
- TAG biosynthesise0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“SAFFLOWER”
e0“the hypothesis of TAG biosynthesis from PC and PA via DAG was advanced”
Claim · model-written summary
The decrease in main galactolipids indicates a decrease of photosynthetic activity in storage tissues of ripening safflower seeds.
- Taxon
- SAFFLOWERCarthamus tinctoriust0
- Outcome
- photosynthetic activity in storage tissuese0
- Direction
- decreasee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“SAFFLOWER”
e0“indicating a decrease of the photosynthetic activity in storage tissues”