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Lipid composition of kokum (Garcinia indica) and dhupa (Veteria indica).

Thippeswamy, H. T. and Raina, P. L. (1989) Lipid composition of kokum (Garcinia indica) and dhupa (Veteria indica). Journal of Food Science and Technology , 26 (6). pp. 322-326.

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Abstract

Kokum and dhupa seed powders were treated successively with various solvent systems to obtain free, bound and firmly bound lipids. Total lipid fraction was obtained by treating the powder directly with chloroform:methanol (2:1). Lipid fractions were fractionated into, neutral, glyco and phospholipids by silicic acid column chromatography; quantitated and fatty acid composition determined. Results showed that total lipid contents of kokum and dhupa were 49.42 and 37.82%, resp. The major portion of this lipid was free lipids comprising 85% in kokum and 56.85% in dhupa followed by bound (12.14 and 38.34%), firmly bound (2.83 and 4.76%) and very firmly bound lipids (free fatty acids, 0.04 and 0.13%). Fatty acid composition showed stearic and oleic acids as major fatty acids in all lipid fractions.

Item Type: Article
Uncontrolled Keywords: FATTY-ACIDS; LIPIDS-; SEEDS-
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 22 Lipid Chemistry
500 Natural Sciences and Mathematics > 10 Plants > 06 Trees And Shrubs
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Feb 2011 06:36
Last Modified: 22 Feb 2011 06:36
URI: http://ir.cftri.com/id/eprint/4563

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