Fatty acid composition of Allium species lipids

Fatty acid (FA) composition of the main edible Allium species [onion (Allium cepa), garlic (Allium sativum) and leek (Allium porrum)] is determined by gas chromatography (GC). Total lipids are isolated according to the Kates and Eberhart method and separated into neutral, glycolipids and phospholipids by solid phase extraction chromatography using a silica column. GC analysis of FA is achieved using a BPX70 (SGE) column and an optimized method. Eighty percent of the total lipids of all species consists of four FA: linoleic (46–53%), palmitic (20–23%), oleic (4–13%) and α-linolenic acid (3–7%). In onion, 43 FA are determined, 18 of that above 0.4% and 4 above 2.5%. In garlic, 70 FA are determined, 14 of that above 0.4% and only 4 above 2.5%. In leek, 50 FA are determined, 12 of that above 0.4% and 4 above 2.5%. Phospholipids consist of a limited number of specific FA, while neutral lipids contain a wide range including some unusual FA.