Fatty Acids of the Lipids of Vegetables. I. Peas ( Pisum sativum ) a

SUMMARY Changes taking place in the fatty acids of the lipid material of the edible pea were investigated. Peas were held 1 year in storage at –17.8°C in the raw and enzyme‐inactivated condition, to determine changes taking place in the fatty acids. Under these conditions, all of the several fatty acids in the phospholipid fraction showed large losses in the raw as contrasted with the enzyme‐inactivated samples. At the same time the neutral fats in the same sample showed losses for all the unsaturated fatty acids in the raw when contrasted with those extracted from the enzyme‐inactivated material. The fatty acids in the neutral fat and the free fatty acids of the raw material showed a net gain in the total quantity of palmitic acid. It seems possible that this increase came from the three unsaturated C 18 acids.