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Unsaponifiable matter of mango kernel fat.

Gopalakrishna, A. G. and Sen, D. P. (1980) Unsaponifiable matter of mango kernel fat. Journal of the Oil Technologists Association of India, 12 (1). pp. 14-15.

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The constituents of the unsaponifiable matters of mango kernel fat obtained from four varieties (Badami, Totapuri, Desi and Daseri) and edible oils (palm, sesame, groundnut and cottonseed oils) were compared by thin layer chromatography in three different solvent systems. The constituents of different varieties of mango gernel fats and edible oils tested had the same Rf values. The unsaponifiable matter of mango kernel fat thus did not contain any constituent not detected in other edible oils tested. No varietal difference was observed in the constituents of unsaponifiable matter.

Item Type: Article
Uncontrolled Keywords: mango kernel fat; unsaponifiable matters; Mangnifera indica
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Aug 2011 04:09
Last Modified: 03 Aug 2011 04:09
URI: http://ir.cftri.com/id/eprint/6150

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