Lipid classes of in vitro cultivar of Pakistani citrus

The in vitro cultivar of citrus contained 18.0% lipids after 12 weeks of germination of seed. The lipid was analyzed by GC procedure for its fatty acid composition. The oil contained seven major fatty acid constituents which were later identified by GC. The oil was further analyzed for its classes by means of thin layer chromatography and gas chromatography. The major portion of the lipid classes comprised of neutral lipids (93.9%) and polar lipids (6.1%). The identified neutral lipids comprised of hydrocarbon (1.4%), wax esters (1.5%), sterol esters (5.2%), triglycerides (52.3%), free fatty acids (1.3%), 1,3-diglycerides (6.0%), 1,2-diglycerides (5.0%), glycol (15.2%), sterols (6.0%), 2-monoglycerides (6.4%), 1-monoglycerides (5.3%) and the identified polar lipids comprised of phosphatidyl ethanolamine (1.8%) phosphatidyl choline (0.9%) lysophosphatidyl ethanolamine (1.8%) and phosphatidyl inositol (1.1%).