Turkish Tombul hazelnut (Corylus avellana L.). 2. Lipid characteristics and oxidative stability

The quality of crude hazelnut oil extracted from Tombul (Round) hazelnut, grown in the Giresun province of Turkey, was determined by measuring lipid classes, fatty acids, and fat soluble bioactives (tocopherols and phytosterols). Oxygen uptake, peroxide value, thiobarbituric acid reactive substances, and alpha-tocopherol levels of stripped and crude hazelnut oils in bulk and oil-in-water (o/w) emulsion systems were also evaluated as indices of lipid oxidation over a 21 day storage period at 60 degrees C in the dark. The total lipid content of Tombul hazelnut was 61.2%, of which 98.8% were nonpolar and 1.2% polar constituents. Triacylglycerols were the major nonpolar lipid class and contributed nearly 100% to the total amount. Phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol were the most abundant polar lipids, respectively. Sixteen fatty acids were identified, among which oleic acid contributed 82.7% to the total, followed by linoleic, palmitic, and stearic acids. Unsaturated fatty acids accounted for 92.2% of the total fatty acids present. Among oil soluble bioactives, alpha-tocopherol (38.2 mg/100 g) and beta-sitosterol (105.5 mg/100 g) were predominant in hazelnut oil and comprised 88 and 93% of the total tocopherols and phytosterols present, respectively. The results also showed that both stripped and crude hazelnut oils were more stable in terms of lipid oxidation in the bulk oil as compared to those in an o/w emulsion.     

Influence of harvest date and crop yield on the fatty acid composition of virgin olive oils from cv. Picual

In this study was analyzed the effect of crop year and harvesting time on the fatty acid composition of cv. Picual virgin olive oil. The study was carried out during the fruit ripening period for three crop seasons. The mean fatty acid composition of Picual oils was determined. The oils contained palmitic acid (11.9%), oleic acid (79.3%), and linoleic acid (2.95%). The content of palmitic acid and saturated fatty acids decreased during fruit ripening while oleic and linoleic acids increased. The amount of stearic and linolenic acids decreased. The amount of saturated acids, palmitic and stearic, and the polyunsaturated acids linoleic and linolenic was dependent on the time of harvest, whereas the amount of oleic acid varied with the crop year. The differences observed between crop years for both palmitic and linoleic acid may be explained by the differences in the temperature during oil biosynthesis and by the amount of summer rainfall for oleic acid content. A significant relationship was observed between the MUFA/PUFA ratio and the oxidative stability measured by the Rancimat method.     

Oil and squalene in amaranthus grain and leaf

Amaranthus grain of 104 genotypes from 30 species was investigated for oil and squalene contents and fatty acid profiles. The overall average oil content in Amaranthus grain was 5.0%, ranging from 1.9 to 8.7%. Squalene concentration in extracted oils ranged from trace to 7.3%, with an average concentration of 4.2%. The average contents of three major fatty acids in Amaranthus grain were 22.2, 29.1, and 44.6% for palmitic, oleic, and linoleic, respectively. The average fat content in dried mature leaves of 45 Amaranthus genotypes was 1.63%, ranging from 1.08 to 2.18%. The squalene concentration in leaf lipid extracts averaged 0.26%, ranging from trace to 0.77%, which is much lower than that from seeds. The major fatty acids of leaf extracts were linolenic, linoleic, and palmitic. Linolenic ranged from 56.5 to 62.0% of total fatty acids; linoleic, from 15.5 to 24.7%; and palmitic acid, from 13.5 to 15.5%. As for the fatty acid compositions at different growth stages, fatty acid content in leaf lipid was lower in mature leaves than in young leaves. The saturated/unsaturated ratio decreased when the leaf grew to maturity. Principal component analysis (PCA) was carried out on compositional characteristics of grain. The first two components accounted for 70% of the total variance (38.3 and 21.7%, respectively). There was a positive correlation between oil content and squalene yield, and a negative correlations were found between linoleic and either of the other two major fatty acids, palmitic and oleic. The taxonomic relationship among the species was also elucidated by PCA.     

苦杏仁去皮热风干燥适宜温度提高油脂品质

为探索适宜的杏仁热风干燥温度,以热烫去皮处理后的湿杏仁为试验材料,研究了热风干燥不同温度对杏仁及其油脂的感官、理化和营养品质的影响。结果表明,经热烫去皮、干燥处理后可以得到颜色较浅的杏仁油,有利于提高杏仁油的感官品质,但会造成杏仁油过氧化值显著升高(P0.05),油酸、亚油酸、十七碳烯酸、二十碳一烯酸等不饱和脂肪酸的比例和甾醇含量降低,棕榈酸、棕榈油酸、硬脂酸、十七碳烷酸、二十碳烷酸、二十碳一烯酸的比例和总生育酚含量升高,对杏仁油的理化特性和营养品质产生影响。但不同脂肪酸及其伴随物种类、不同温度处理变化幅度不同。随着干燥温度的提高,干燥速率逐渐加快,杏仁及杏仁油的颜色逐渐加深,杏仁油亮度下降,酸价略有升高,但不同干燥温度之间差异不显著(P0.05);过氧化值呈上升趋势,且80℃以上干燥处理显著高于40℃和60℃干燥处理(P0.05);总不饱和脂肪酸、油酸、亚油酸、十七碳烯酸、二十碳烷酸的比例及β-生育酚、δ-生育酚及总生育酚含量总体呈下降趋势,棕榈油酸、棕榈酸、硬脂酸的比例和β-谷甾醇、总甾醇含量总体呈升高趋势。低温干燥有利于提高杏仁油中生育酚含量,而提高干燥温度则有利于杏仁油中植物甾醇含量的提高。尤其是干燥温度为80℃以上时,杏仁油的品质变化加快。因此,为提高杏仁油理化与营养品质,杏仁脱皮后的干燥宜在80℃以下的较低温度条件下进行。研究结果可为杏仁干燥和高品质杏仁油加工提供参考。     

Comparison of fatty acid and polar lipid contents of tubers from two potato species, Solanum tuberosum and Solanum phureja

Total and individual fatty acid contents were determined in raw tubers of four genotypes from each of the two species Solanum phureja and S. tuberosum. The four S. phureja genotypes contained statistically significantly higher concentrations of total fatty acids, with their average value being 37% greater than that for the mean of the four S. tuberosum cultivars. In both species, a total of 17 fatty acids were detected in quantifiable amounts, and in all genotypes the predominant fatty acid was linoleic followed by alpha-linolenic and palmitic acids. Unusually, 15-methyl hexadecanoate was present as a minor acid in both species. Although a number of statistically significant differences in the fatty acid percentage compositions were found between and within the two species, these were generally small. Averaged over all species and genotypes, tuber storage resulted in an initial small but statistically significant increase in total fatty acid content, but prolonged storage resulted in a fall to the initial values detected close to harvest. The same trend was evident for S. phureja alone (for mean values of all genotypes), but for S. tuberosum the total fatty acid content remained constant over the whole storage period. For both species, the contents (both as absolute levels and as percent compositions) of linoleic acid decreased and alpha-linolenic acid increased in tubers over the whole storage period, and possible mechanisms are discussed. Also, the absolute levels of these two acids were greater in S. phureja than in S. tuberosum, and this is discussed in relation to the development of flavor-related compounds during cooking. The polar lipids of one representative of S. tuberosum and of S. phureja were qualitatively similar. There were only minor differences in the polar lipid percentage compositions and in the corresponding fatty acid compositions of the individual polar lipids between the two species, although the absolute levels of the total, and of some individual, polar lipids were higher in S. phureja.     

Lipase-catalyzed acidolysis of tripalmitin with hazelnut oil fatty acids and stearic acid to produce human milk fat substitutes

Structured lipids (SLs) containing palmitic, oleic, stearic, and linoleic acids, resembling human milk fat (HMF), were synthesized by enzymatic acidolysis reactions between tripalmitin, hazelnut oil fatty acids, and stearic acid. Commercially immobilized sn-1,3-specific lipase, Lipozyme RM IM, obtained from Rhizomucor miehei was used as the biocatalyst for the enzymatic acidolysis reactions. The effects of substrate molar ratio, reaction temperature, and reaction time on the incorporation of stearic and oleic acids were investigated. The acidolysis reactions were performed by incubating 1:1.5:0.5, 1:3:0.75, 1:6:1, 1:9:1.25, and 1:12:1.5 substrate molar ratios of tripalmitin/hazelnut oil fatty acids/stearic acid in 3 mL of n-hexane at 55, 60, and 65 degrees C using 10% (total weight of substrates) of Lipozyme RM IM for 3, 6, 12, and 24 h. The fatty acid composition of reaction products was analyzed by gas-liquid chromatography (GLC). The fatty acids at the sn-2 position were identified after pancreatic lipase hydrolysis and GLC analysis. The results showed that the highest C18:1 incorporation (47.1%) and highest C18:1/C16:0 ratio were obtained at 65 degrees C and 24 h of incubation with the highest substrate molar ratio of 1:12:1.5. The highest incorporation of stearic acid was achieved at a 1:3:0.75 substrate molar ratio at 60 degrees C and 24 h. For both oleic and stearic acids, the incorporation level increased with reaction time. The SLs produced in this study have potential use in infant formulas.     

Influence of year and planting date on fatty acid chemistry of high oleic acid and normal peanut genotypes

The effect of an early-, mid-, or late-season planting date on the fatty acid chemistry of four high oleic acid, one mid oleic acid, and five normal oleic acid peanut (Arachis hypogaea L.) genotypes was evaluated over a three year period. Oleic acid was also compared to other fatty acids and to indices of oil quality. High-oleic genotypes included SunOleic 97R, UF98326, UF99621, and 88x1B-OLBC1-6-1-3-1-b2-B with a mean oleic acid content between 77.8 and 82.5%. Florida MDR98, a mid-oleic cultivar, was intermediate in oleic acid chemistry (59.8-68.0%). The normal oil chemistry lines (Georgia Greene, Andru93, Florunner, 86x13A-4-2-3-2-b3-B, and UF97102) had an oleic acid content between 50.0 and 59.0%. The ratio of oleic to linoleic (O/L) was 18:1 to 51:1 for high-oleic lines and 1.7:1 to 3.5:1 for normal genotypes. When analyzed as a split-split plot in time, year had a highly significant effect (P < 0.001) on the eight main fatty acids, iodine value, ratio of unsaturated to saturated fatty acids (U/S), and percentage of saturated fatty acids. Thus, data were analyzed separately by year. Although genotypic effects were highly significant each year, planting date influenced oil chemistry in two of three years. During both 1999 and 2000, 11 of 12 variables were influenced by planting date and by genotype x planting date interactions. Iodine values were approximately 75 for high-oleic lines compared to 90-95 for normal genotypes. The highest correlations occurred for oleic acid (18:1) and linoleic acid (18:2) (r = -0.996) and for oleic and palmitic (16:0) acids (r = -0.959). Oleic acid was also inversely related to iodine value (r = -0.978) and to percentage saturation (r = -0.841).     

Effect of fruit ripening on content and chemical composition of oil from three oil palm cultivars (Elaeis guineensis Jacq.) grown in Colombia

A series of physical and chemical changes occur as oil palm fruits ripen in the bunch. We evaluated changes in lipid content in the mesocarp and fruits, and the chemical composition of fatty acids (FA), triacylglycerol (TAG), tocols, and carotenes of the lipids extracted from fruits of three commercial tenera cultivars, namely, Deli×La Me?, Deli×Ekona, and Deli×Avros, planted in two different geographical regions in Colombia, during the ripening process 12, 14, 16, 18, 20, 22, and 24 weeks after anthesis (WAA). It was found that 12 WAA the mesocarp contained less than 6% of total lipids. Oil content increased rapidly after 16 WAA, reaching the maximum oil content of 55% in fresh mesocarp and 47% in fresh fruits at 22 WAA, which was found the optimal time for harvesting. Changes in FA and TAG showed that total polyunsaturated fatty acids (PUFA) and triunsaturated triacylglycerols (TUTAG) decreased, while total saturated fatty acids (SFA) and disaturated triacylglycerols (DSTAG) increased, over the ripening period. Changes in FA were mainly observed in palmitic, oleic, linoleic, and linolenic acids, and in POP, POO, POL, and OLL for the TAGs evaluated. Levels of tocols changed depending on whether they were tocopherols or tocotrienols. In the earliest stages tocopherols were predominant but decreased rapidly from 6600 mg kg(-1) of oil at 14 WAA to 93 mg kg(-1) of oil at 22 WAA. Tocotrienols appeared at the same time as oil synthesis started, and became the main source of total tocols, equivalent to 87% in total lipids extracted.     

Consequences of microwave heating and frying on the lipid fraction of chicken and beef patties

Two types of commercial meat patties were analyzed to evaluate the effect of two applied cooking methods on the lipid fraction and the cholesterol oxidation process during heating. Microwave heating hardly modified the fatty acid profiles of both chicken and beef patties, whereas frying in olive oil increased oleic and eicosapentaenoic acids and decreased linoleic and docosahexaenoic acids in both types of products. Frying improved the omega6/omega3 fatty acids ratio in beef patties from 10.67 (raw) to 5.37 (fried). Total cholesterol oxidation product (COP) increments were 5.3-6.1-fold with microwave heating and 1.5-2.6-fold with frying. Chicken patties, raw and cooked, had a COP content twice as high as the corresponding beef ones.     

Einfluß der Stickstoffernährung auf qualitative und quantitative Sameneigenschaften von Raps (Brassica napus L.)

Influence of the nitrogen-nutrition on qualitative and quantitative characteristics of seeds of rape (Brassica napus L.) An experiment was carried out under greenhouse conditions to analyse the influence of nitrogen nutrition on qualitative and quantitative characteristics of seeds of rape, variety “Erglu”. Increasing the level of nitrogen fertilization raised the crude protein content during the whole period of seed growth but decreased the lipid content during the main seed growth stages. Nitrogen nutrition only changed the fatty acid composition significantly during the early stages of seed growth. Increasing nitrogen fertilization resulted at maturity in a trend towards higher contents of palmitic and linoleic acids but in a lower content of oleic acid. At maturity the lipid content was not influenced by the level of nitrogen nutrition. The differences in seed-yield per pod between the main branch and axillary branch 5 became smaller when nitrogen nutrition was increased.     

Analysis of free fatty acids in whey products by solid-phase microextraction

To evaluate the impact of Cheddar cheese starter cultures on the level of free fatty acids in liquid whey, a solid-phase microextraction (SPME) technique was utilized. The determination of response factors relative to an internal standard and the verification of linearity over a wide concentration range allowed for the quantitation of free fatty acids in experimentally produced liquid whey and in a wide range of dry whey ingredients. Results indicated that whey produced with a Lactococcus lactis subsp. lactis starter culture contained the highest level of total free fatty acids with significantly higher levels of lauric, myristic, and palmitic acids. Significant declines in oleic, linoleic, and palmitic acid occurred during storage. Commercial whey ingredients demonstrated a linear increase in free fatty acids with increasing percent protein, except for whey protein isolate, which had the lowest concentration. The use of SPME for the rapid analysis of free fatty acids in whey products should allow for further research to determine the importance of these compounds on the quality and stability of whey products.     

Relationship between fatty acid profile and vitamin E content in maize hybrids (Zea mays L.)

The balance between the vitamin E (tocochromanols) and polyunsaturated fatty acid (PUFA) contents mainly determines the susceptibility to lipid peroxidation and the storage stability of corn oil. In 1997, field experiments were conducted at two different locations to evaluate a collection of 30 corn hybrids for fatty acid profiles and tocochromanol contents. Hybrids differed significantly (p < 0.01) for major fatty acids, as well as for tocochromanol contents and composition. The major fatty acids were palmitic, oleic, and linoleic acids, whose contents were in the ranges 9.2-12.1%, 19.5-30.5%, and 53.0-65.3%, respectively. The tocopherol contents ranged as follows: alpha-tocopherol, 67-276 mg (kg of oil)(-1); beta-tocopherol, 0-20 mg (kg of oil)(-1); gamma-tocopherol, 583-1048 mg (kg of oil)(-1); delta-tocopherol, 12-71 mg (kg of oil)(-1); total tocopherol, 767-1344 mg (kg of oil)(-1). gamma-Tocopherol was the predominant derivative among all tocopherols. The tocotrienol contents were in the ranges 46-89, 53-164, and 99-230 mg (kg of oil)(-1) for alpha-, gamma-, and total tocotrienol contents, respectively. The tocotrienol profile was not characterized by the predominance of any tocotrienol homologue. alpha-Tocopherol was positively correlated with PUFA (r = 0.41) and with the vitamin E equivalent (vit E equiv) (r = 0.84), and it was not correlated with gamma-tocopherol. gamma-Tocopherol was highly correlated with total tocopherol and tocochromanol contents (r = 0.93 and r = 0.90, respectively), indicating that the contribution of this vitamer to the total tocochromanol content is the most important among all tocochromanols. The high positive correlation found between the vit E/PUFA ratio and the vit E equiv, as well as the absence of correlation between this ratio and PUFA indicates that a higher vit E/PUFA ratio can be easier achieved be increasing the vitamin E content than by modifying fatty acid profile in corn oil.     

Antioxidant activity associated with lipid and phenolic mobilization during seed germination of Pangium edule Reinw.

Seeds of the tropical tree Pangium edule Reinw. are widely eaten in Southeast Asia after some treatment or processing. Fermented seeds are a specialty in Indonesia and have been used as spices. Because the tree is wild and has not been cultivated commercially, the physiology of germinated seeds of this tree for food uses is not known. This study reports some biochemical changes during seed germination associated with antioxidant activity and the mobilization of lipids and phenolics. Lipid content decreased, whereas the dominant fatty acids did not change significantly. The dominant fatty acids were oleic acid (C(18:1(n-9))) and linoleic acid (C(18:2(n-6))). During germination, oleic acid decreased while linoleic acid increased proportionally. The hypocotyl synthesized chlorophyll and the tocol composition also changed substantially. The antioxidant activity of phenolic extract increased in proportion to the total phenolics. Guaiacol peroxidase and glucose-6-phosphate dehydrogenase, selected enzymes association with phenolic metabolism, showed that the increased activities coincided with increased total phenolics and free proline.     

Impact of dietary conjugated linoleic acid on the oxidative stability of rat liver microsomes and skeletal muscle homogenates

Dietary conjugated linoleic acid (CLA; 0-2.0%) increased CLA concentrations in liver microsomes and skeletal muscle homogenates from rats. Dietary CLA decreased oleic and arachadonic acid concentrations in both liver microsomes and skeletal muscle. The presence of CLA in liver microsomes had no impact on linoleic acid, arachadonic acid, and alpha-tocopherol oxidation rates. Dietary CLA (2.0%) also did not alter alpha-tocopherol oxidation rates in liver microsomes or muscle homogenates. Formation of malonaldehyde (MDA) in oxidizing liver microsomes decreased with increasing CLA concentration as determined by measurement of thiobarbituric acid-MDA complexes by HPLC. The ability of CLA to decrease MDA formation without impacting other lipid oxidation markers such as the disappearance of fatty acid and alpha-tocopherol suggests that decreased MDA concentration was the result of CLA's ability to lower polyenoic fatty acids such as arachadonic acid. While CLA does not appear to act as an antioxidant, its ability to decrease polyenoic fatty acid concentrations could decrease the formation of highly cytotoxic lipid oxidation products such as MDA.     

Oil and meal characteristics of core and non-core safflower accessions from the USDA collection

Germplasm evaluation of ex situ collections is needed to document collection characteristics, enhance utilization, and to determine collection needs. The objectives of this study were to (1) provide oil and meal evaluation information for a major portion of the United States Department of Agriculture (USDA) safflower (Carthamus tinctorius L.) collection, (2) compare ranges, variances and means between 203 core and 797 non-core accessions, and (3) determine if region of origin could be differentiated based on accession oil and meal characteristics. Means of the core and non-core accessions differed for % oil, palmitic acid, stearic acid, -tocopherols, and phenolic glucosides (both bitter and cathartic) (P<0.05). Differences between linoleic acid, oleic acid and -tocopherol means were not significant, and the variance between core and non-core accessions differed only for palmitic acid. Thus the core was not fully representative of the non-core accessions, but did capture a large fraction of the diversity in oil and meal factors present. Accessions from the Americas, China, South-West Asia, and South-Central Asia were differentiated using canonical discriminate analysis, but these regions overlapped to varying degrees with the E. European, Mediterranean, and E. African regions. Variation in % oil and fatty acids were generally more important than tocopherols and phenolic glucosides in differentiating accessions on a regional basis. The check cultivars Montola 2001 (high oleic) and Morlin (high linoleic) had oil and fatty acid content comparable to the maximums found in the collection. The ranges for tocopherols and phenolic glucosides among collection accessions, however, exceeded those of the cultivars, suggesting that collection accessions could be useful for genetic manipulation of these factors.     

Effects of roasting on hazelnut lipids

The effect of roasting on some nutritional characteristics of hazelnut lipidic fraction was investigated. Hazelnuts (Corylus avellana L.) were submitted to several different thermal treatments, comprising different temperatures (125-200 degrees C) and times of exposure (5, 15, and 30 min) and analyzed for their moisture and crude fat. Raw and roasted hazelnuts were also analyzed for their compositions in phytosterols and fatty acids (including trans isomers) by GC-FID, triacylglycerols by HPLC-ELSD, and tocopherols and tocotrienols by HPLC-DAD/fluorescence spectroscopy. Minor changes occurred in the fatty acid and triacylglycerol compositions. As temperatures and roasting periods increased, generally, a modest increase of oleic and saturated fatty acids and a decrease of linoleic acid, expressed as relative percentages, occurred. Similarly, an increase of triacylglycerols containing oleic acid moieties and a decrease of those containing linoleic acid moieties were found in the roasted samples. Roasting caused a modest decrease of the beneficial phytosterols (maximum 14.4%) and vitamin E homologues (maximum 10.0%) and a negligible increase of the trans fatty acids.     

Crude Fat Content and Fatty Acid Profile and Their Correlations in Foxtail Millet

Crude fat and fatty acid profile of 35 foxtail millets including seven varieties planted in five different regions of China were studied. The fat content ranged from 3.38 to 6.49% (averaging 4.51%). The major fatty acid in foxtail millets was linoleic acid (averaging 66.68%), followed by oleic acid (averaging 16.11%), palmitic acid (averaging 7.42%), stearic acid (averaging 6.84%), and linolenic acid (averaging 2.48%). Two‐way ANOVA showed that fat content was significantly affected by millet variety and cultivation area (P < 0.05). Fatty acids including linoleic acid, palmitic acid, stearic acid, and linolenic acid varied significantly in different foxtail millet varieties (P < 0.05), except oleic acid (P > 0.05). Fatty acids including linoleic acid, oleic acid, palmitic acid, and stearic acid did not change significantly in foxtail millets from different regions (P > 0.05), except linolenic acid (P < 0.05). Correlation analysis indicated that oleic acid was negatively correlated with palmitic acid and linoleic acid (P < 0.05), and linolenic acid was positively correlated with palmitic acid and linoleic acid but negatively correlated with stearic acid (P < 0.05). The research showed that millets with good fat composition can be obtained through breeding techniques or cultivation management.     

Tensile properties and water absorption of zein sheets plasticized with oleic and linoleic acids.

Corn zein has been investigated for fabrication of biodegradable packaging materials. Our objective was to investigate the effect of added plasticizers, oleic and linoleic acids, on tensile properties and water absorption of zein sheets. Moldable resins were precipitated from aqueous ethanol dispersions of zein and fatty acids and rolled into sheets of approximately 0.5 mm in thickness. To increase plasticization effects, zein-oleic acid sheets were replasticized by heating them in fatty acid baths. Plasticization resulted in flexible sheets of high clarity, low modulus, and high elongation and toughness, although low tensile strength. Water absorption of zein sheets was lowered by plasticization, attributed in part to reduced mass fraction of zein. Polymerization of linoleic acid may have sealed off pores on sheet surfaces, thus slowing water absorption.     

Effect of various compounds on virgin olive oil stability measured by Rancimat.

Phenolic and orthodiphenolic compounds together with carotenoids, tocopherols, pigments, and fatty acids were tested for their antioxidant effect in 79 samples of virgin olive oils cv. Picual and Hojiblanca. A linear regression based on the oleic/linoleic ratio and the contents of phenols and tocopherols showed a good correlation (adjusted-R(2) = 0.91) with the stability measured by Rancimat, later verified with an external text set (adjusted-R(2) = 0.95). A tentative study on the percentage contribution of each chemical variable to stability is discussed. The contribution of phenolic and orthodiphenolic compounds was around 51%, the composition of fatty acids 24%, and in less percentage alpha-tocopherol, carotenoids, and chlorophylls. No effect, or very little, was shown by beta- and gamma-tocopherols.     

Oil goldenberry (Physalis peruviana L.)

Whole berries, seeds, and pulp/peel of goldenberry (Physalis peruviana L.) were compared in terms of fatty acids, lipid classes, triacylglyerols, phytosterols, fat-soluble vitamins, and beta-carotene. The total lipid contents in the whole berries, seeds, and seedless parts were 2.0, 1.8, and 0.2% (on a fresh weight basis), respectively. Linoleic acid was the dominating fatty acid followed by oleic acid as the second major fatty acid. Palmitic and stearic acids were the major saturates. In pulp/peel oil, the fatty acid profile was characterized by higher amounts of saturates, monoenes, and trienes than in whole berry and seed oils. Neutral lipids comprised >95% of total lipids in whole berry oil and seed oil, while neutral lipids separated in lower level in pulp/peel oil. Triacylglycerols were the predominant neutral lipid subclass and constituted ca. 81.6, 86.6, and 65.1% of total neutral lipids in whole berry, seed, and pulp/peel oils, respectively. Nine triacylglycerol molecular species were detected, wherein three species, C54:3, C52:2, and C54:6, were presented to the extent of approximately 91% or above. The highest level of phytosterols was estimated in pulp/peel oil that contained the highest level of unsaponifiables. In both whole berry and seed oils, campesterol and beta-sitosterol were the sterol markers, whereas Delta5-avenasterol and campesterol were the main 4-desmethylsterols in pulp/peel oil. The tocopherols level was much higher in pulp/peel oil than in whole berry and seed oils. beta- and gamma-tocopherols were the major components in whole berry and seed oils, whereas gamma- and alpha-tocopherols were the main constituents in pulp/peel oil. beta-Carotene and vitamin K(1) were also measured in markedly high levels in pulp/peel oil followed by whole berry oil and seed oil, respectively. Information provided by the present work is of importance for further chemical investigation of goldenberry oil and industrial utilization of the berries as a raw material of oils and functional foods.