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Composition of polar lipids of Alphonso mango (Mangifera indica) kernel.

Hemavathy, J. and Prabhakar, J. V. and Sen, D. P. (1987) Composition of polar lipids of Alphonso mango (Mangifera indica) kernel. Journal of Food Science, 52 (3). pp. 833-834.

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Abstract

[There is considerable interest in mango kernel fat for use in preparation of cocoa butter extenders.] Total kernel lipids (TL) in Alphonso mango (M. indica) extract amounted to 11.6% of the dry kernel. TL consisted of 96.1% neutral and 3.9% polar lipids, which comprised 2.9% glycolipids and 1.0% phospholipids. At least 6 glycolipids and 6 phospholipids were identified. Acyl-monogalactosyldiacylglycerol, monogalactosyldiacylglycerol and digalactosylmonoacylglycerol were the major glycolipids, while acylated stearyl glucoside, monogalactosylmonoacylglycerol and digalactosyldiacylglycerol were present in small quantities. The phospholipids consisted of: phosphatidic acid, phosphatidylcholine and phosphatidylinositol as major components and minor amounts of phosphatidylglycerol, phosphatidylethanolamine and lycophosphatidylethanolamine. The fatty acid composition of these different glycolipids and phospholipids was determined.

Item Type: Article
Uncontrolled Keywords: LIPIDS-; mango kernel fats, lipids composition of; FATS-VEGETABLE; SEEDS-; MANGOES-; lipids composition of mango kernel fats
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
600 Technology > 08 Food technology > 24 Fruits > 06 Mango
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 May 2016 07:18
Last Modified: 26 May 2016 07:18
URI: http://ir.cftri.com/id/eprint/6439

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