Changes in lipids of three newly developed varieties of rapeseed during see
d maturation were studied. Triacylglycerol molecular species, fatty acid co
mposition, whole sterol, and four sterol lipids as well as tocopherol were
determined at different maturation stages.
It was found that marked variations in some lipids were observed in one var
iety than the other. Efficient methods of analysis employed in this investi
gation and the individual lipid components, even in very minor quantities,
were accurately detected. Marked varietal changes in lipids compositions du
ring seed maturation manifest themselves, to some extent, in three new rape
seed varieties. Changes in lipids of maturing seeds were interpreted in the
frame of probable conversion-interconversion reactions that may occur duri
ng seed maturation.