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Polar lipids of coconut.

Krishnamurthy, M. N. and Chandrasekhara, N. (1983) Polar lipids of coconut. Journal of Food Science and Technology, 20 (5). 206-209, 18 ref..

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Abstract

Coconut lipids were extracted using (i) chloroform-methanol (2:1 v/v), (ii) petroleum ether, (iii) by cold press and by (iv) Bligh and Dyer method and their physico-chemical characteristics (refractive index, saponification value, I value, Polenske value and P content) were determined. P was present in (i) and (ii) but absent in (iii) and (iv). Coconut lipids consisted of 94.3% neutral, 5.5% glyco- and 0.2% phospholipids. Major components of the phospholipids were phosphatidyl choline (34.6%) phosphatidyl ethanolamine (24.6%) and phosphatidyl inositol (19.0%). Both glyco- and phospholipids were rich in unsaturated fatty acids and had I values of 41.6 and 58.3 resp. The presence of 0.4-0.5% linolenic acid in the total lipids and of 2-5% in the glycolipids was reported for the first time. These investigations show that the coconut contains polar lipids which are not extracted by cold pressing or by extraction with a non-polar solvent, and that polar lipids contain higher amounts of unsaturated fatty acids than the neutral lipids.

Item Type: Article
Uncontrolled Keywords: LIPIDS-; coconut lipids, physicochemical properties of; COCONUTS-; physicochemical properties of coconut lipids
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
600 Technology > 08 Food technology > 33 Nuts > 01 Coconut
Divisions: Lipid Science and Traditional Foods
Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Nov 2010 04:42
Last Modified: 28 Dec 2011 09:54
URI: http://ir.cftri.com/id/eprint/6623

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