COMPOSITION OF LIPID CLASSES IN THE MORPHOLOGICALLY DIFFERENT PARTS OF THE OLIVE FRUIT, CV CORATINA (OLEA-EUROPAEA LINN) .3.

This paper reports on the distribution of ''minor components'' of oliv e oil in the four parts of olive fruit. The minor components are the n onglyceridic classes of compounds comprising vegetable oils. It was fo und that the classes and amounts of minor components varied to a great extent in the lipid fractions from skin, pulp, wood shell and seed. F or 100 g of olives the weights of material comprising the minor compon ents extracted by chloroform-ethanol (95:5) were the following: 103 mg in the skin, 200 mg in the pulp, 30 mg in the wood shells and 80 mg i n the seeds. When the minor components were chromatographed by column chromatography or on thin-layer plates, the following classes of compo unds were separated: alkanes, alkyl esters, methyl phenyl esters, ster yl esters, aldehydes, alcohols, sterols, cyclic triterpenoids and very long chain free fatty acids.