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Nature of some Indian legume lipids.

Mahadevappa, V. G. and Raina, P. L. (1978) Nature of some Indian legume lipids. Journal of Agricultural and Food Chemistry, 26 (5). 1241-1243, 22 ref..

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Abstract

Total lipids, constituting 1.7-2.2%, from 7 breeding var. of 5 legumes, viz. the cow pea (Vigna catiang), field bean (Dolichos lablab), red gram (Cajanus cajan), horse gram (Dolichos biflorus, 2 var.), and black gram (Phaseolus mungo, two var.), were extracted with chloroform/methanol, purified (Sephadex G-25), resolved by silicic acid column chromatography, and analysed for component fatty acids by gas chromatography. Neutral lipids, which were mostly triglycerides carrying 17-32% of total sterols (15-20% free and 2-11% as esters), constitute 46-52% of the total lipids, phospholipids 35-40%, and glycolipids 10-12%. All 7 legume var. showed similar proportions of lipid classes. In 5 var., the neutral lipids resembled phospholipids in fatty acid composition, but this was not so in the 2 black gram var. The latter, moreover, carried high proportions (33-60%) of linolenic acid in all lipid classes whereas the other legume lipids were all rich in linoleic acid (30-60%). Cv. within a sp. exhibited identical lipid profiles.

Item Type: Article
Uncontrolled Keywords: FATTY-ACIDS; legume lipids, fatty acids composition of; LIPIDS-; LEGUMES-; cowpea lipids, fatty acids composition of; redgram lipids, fatty acids composition of; horse gram lipids, fatty acids composition of; black gram lipids, fatty acids composition of; fatty acids composition of legume lipids; BROAD-BEANS; fatty acids composition of field bean lipids
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Dec 2016 08:08
Last Modified: 28 Dec 2016 08:08
URI: http://ir.cftri.com/id/eprint/6996

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