Fatty Acid Composition of Suspension Cell Cultures of Theobroma cacao are Altered by Culture Conditions

摘要

ABSTRACTThe triglyceride content of cacao suspension cell cultures increased from 0.6 to 2.3 by addition of coconut water, and by reducing rate of agitation. The palmitic acid content of total lipids decreased from 28 to 17 by culturing cacao cells in media containing 0.50 casein hydrolysate. Oleic acid was increased from 10 to 45 following addition of coconut water. Linoleic acid was reduced by the addition of coconut water, or by omitting sucrose.