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Lipids and Fatty Acid Profiling of Major Indian Garcinia Fruit: A Comparative Study and its Nutritional Impact

Mahesh Mansing, Patil and Ali Muhammed, M. and Anu Appaiah, K. A. (2016) Lipids and Fatty Acid Profiling of Major Indian Garcinia Fruit: A Comparative Study and its Nutritional Impact. Journal of the American Oil Chemists Society (93). pp. 823-836.

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The effects of plant oils on health are being intensively studied. Many fatty acids have attracted significant scientific attention since the studies pointed them as potential nutrients. An attempt was made to analyze the variation in three major Indian Garcinia fruits for their oils, lipid sub-classes, fatty acids and total amino acids. Solvent extraction and chromatographic techniques were used for the isolation, purification, separation and detection of these compounds. Three major Garcinia fruits G. gummi-gutta, G. indica and G. xanthochymus varied in their chemical composition. Oil content was significantly higher (p < 0.05) in G. xanthochymus seeds (16.9 %) when compared to 11.21 % in G. gummi-gutta seeds. Fatty acids observed were mainly capric, undecanoic, lauric, palmitic, stearic, oleic and linolelaidic acid. Monounsaturated fatty acids (MUFA) were predominant in both pericarp and seeds with oleic acid being the major fraction (29.24- 58.6 %). The lipid classification of Garcinia oils showed the varying percentage of neutral lipids, glycolipids and phospholipids. Oleic acid (32.91–71.54 %) was found to be the major fatty acid in neutral-, glyco- and phospho-lipids. Alanine, leucine, proline and phenylalanine were the predominant amino acids found in Garcinia fruits. The study has broadened our understanding related to the different biochemical composition of Garcinia fruits, thereby providing the groundwork that may lead to the production, utilization and application of products from Garcinia in a more efficient way

Item Type: Article
Uncontrolled Keywords: Garcinia gummi-gutta · G. indica · G. xanthochymus · Fatty acid composition · Neutral lipids · Glycolipids · Phospholipids · Amino acids
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry
600 Technology > 08 Food technology > 24 Fruits
Divisions: Fermentation Technology and Bioengineering
Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Aug 2016 12:39
Last Modified: 03 Oct 2018 06:07
URI: http://ir.cftri.com/id/eprint/12264

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