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Fatty acid composition of garlic (Allium sativum Linnaeus) lipids.

Kamanna, V. S. and Chandrasekhara, N. (1980) Fatty acid composition of garlic (Allium sativum Linnaeus) lipids. Journal of the American Oil Chemists' Society, 57 (6). 175-176, 17 ref..

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Abstract

Chloroform-methanol extracted lipids of garlic (Allium sativum L.) amounted to 0.6% on a dry wt. basis. Fractionation by silicic acid column chromatography showed that garlic lipids comprise 62.6% neutral lipids, 14.0% glycolipids and 23.4% phospholipids. Fatty acid compositions of total lipids and component lipid fractions were determined.

Item Type: Article
Uncontrolled Keywords: FATTY-ACIDS; garlic lipids, fatty acids composition of; LIPIDS-; SPICES-
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Feb 2018 08:25
Last Modified: 28 Feb 2018 08:25
URI: http://ir.cftri.com/id/eprint/6883

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