Table 4. Extracted lipid content and phospholipid composition of Brassicaceae vegetables
| Brassicaceae vegetables | Lipid contents (%) | Phospholipids1) (mg/100 g of freeze-dried) / percentage (wt%) of individual PL |
| PE | PC | SM | PS | LPE | PI | LPC | Total PL |
| Cr 1-1 | 4.23±0.082) | ND3) | 10.19±0.21(35.6%)4) | ND | ND | ND | 18.47±0.76(64.4%) | ND | 28.66±0.97 |
| Cr 1-2 | 3.53±0.14 | 57.52±6.73(18.3%) | 220.82±18.34(70.4%) | ND | ND | ND | 35.17±1.52(11.2%) | ND | 313.52±26.59 |
| Cr 2-1 | 2.14±0.02 | 7.14±1.56(25.5%) | 13.42±0.99(48.3%) | 1.28±0.16(4.6%) | ND | ND | 5.96±0.14(21.5%) | ND | 27.79±2.26 |
| Cr 2-2 | 1.63±0.06 | 47.56±0.93(23.6%) | 137.86±5.28(68.5%) | ND | ND | ND | 15.73±0.15(7.8%) | ND | 201.15±6.36 |
| Cr 3-1 | 1.53±0.09 | 42.43±2.09(42.2%) | 35.91±1.16(35.7%) | ND | ND | ND | 17.76±0.20(17.7%) | 4.5±0.01(4.5%) | 100.61±3.07 |
| Cr 4-1 | 3.83±0.57 | 34.60±1.55(29.8%) | 32.63±1.28(28.1%) | 15.16±1.76(13.1%) | ND | ND | 33.55±2.29(28.9%) | ND | 115.94±0.26 |
| Cr 4-2 | 4.58±0.30 | 320.68±15.89(33.7%) | 567.41±40.76(59.7%) | ND | ND | ND | 62.95±6.95(6.6%) | ND | 951.04±63.60 |
| Cr 5-1 | 5.39±0.08 | 29.48±0.69(38.7%) | ND | 8.59±0.49(11.3%) | ND | ND | 38.04±0.97(50.0%) | ND | 76.11±0.22 |
| Cr 5-2 | 6.50±0.39 | 337.60±15.19(33.4%) | 629.86±31.41(62.3%) | ND | ND | ND | 43.36±2.26(4.3%) | ND | 1010.82±48.86 |
| Cr 6-1 | 1.99±0.08 | 92.02±5.26(43.6%) | 41.02±2.88(19.4%) | ND | ND | 37.81±0.74(17.9%) | 39.95±0.55(19.0%) | ND | 210.81±8.32 |
| Cr 6-2 | 1.58±0.05 | 119.44±4.66(41.3%) | 151.50±6.72(52.3%) | ND | ND | ND | 18.44±0.05(6.4%) | ND | 289.38±2.00 |
| Cr 6-3 | 1.93±0.06 | 147.76±1.87(42.0%) | 171.23±0.13(48.7%) | ND | ND | ND | 32.62±0.56(9.3%) | ND | 351.61±2.57 |
| Cr 7-15) | 0.10±0.01 | 0.29±0.00(31.3%) | 0.35±0.01(37.8%) | ND | ND | ND | 0.28±0.01(30.9%) | ND | 0.92±0.01 |
| Cr 8-1 | 4.35±0.02 | 61.10±1.30(35.8%) | 29.08±2.23(17.0%) | 21.57±1.82(12.6%) | ND | ND | 58.96±4.00(34.5%) | ND | 170.71±9.35 |
| Cr 8-2 | 4.92±0.15 | 504.03±3.28(45.4%) | 524.08±3.08(47.2%) | ND | ND | ND | 82.34±3.27(7.4%) | ND | 1110.45±3.06 |
| Cr 9-1 | 7.78±0.17 | 43.69±0.63(34.5%) | ND | 16.76±0.63(13.2%) | ND | ND | 66.35±3.35(52.3%) | ND | 126.80±4.61 |
Phospholipids (PL) are PE, phosphatidylethanolamine; PC, phosphatidylcholine; SM, sphingomyelin; PS, phosphatidylserine; LPE, lysophosphatidylethanolamine; PI, phosphatidylinositol.
Values are mean±SD (n=2).
ND, not detected.
The values represent the weight percentages (wt%) of individual phospholipids relative to the total phospholipid content.
Phospholipids were extracted from juice-type samples made from raw materials (mg/100 g of fresh weight). The information regarding the samples is presented in Table 3.