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Sterol lipids in finger millet (Eleusine coracana).

Mahadevappa, V. G. and Raina, P. L. (1978) Sterol lipids in finger millet (Eleusine coracana). Journal of the American Oil Chemists' Society, 55 (9). 647-648, 13 ref..

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Abstract

Neutral lipids, glycolipids, and phospholipids (1.3%, 0.25%, and 0.10% of seed wt.) were isolated from the total lipids (chloroform-methanol) of finger millet seeds (Eleusine coracana), and 4 sterol-containing lipids further isolated from neutral and glycolipids by preparative column and TLC. On seed wt., these comprised: free sterols (S) 0.091%, sterol esters (SE) 0.13%, sterol glycosides (SG) 0.025%, acyl sterol glycosides (ASG) 0.020%, and total 0.149%. The major fatty acids, totalling 85-90%, were the same in both esterified sterols, but the proportions varied: 16:0, 18:1, and 18:2 comprising 24, 49, and 17% in SE (calculated I value 75) and 43, 36 and 7% in ASG (calculated I value 46). All 4 sterol lipids contained 80-84% of beta-sitosterol, the remainder being stigmasterol. The only sugar in SG and ASG was D -glucose. It is deduced that the major representative spp. are: SE, beta-sitosterol oleate/palmitate; SG, beta-D -glucopyranosyl- (13)-beta-sitosterol; and ASG, 6-0-palmitoyl-beta-D -glucopyranosyl-(13)-beta-sitosterol.

Item Type: Article
Uncontrolled Keywords: STEROIDS-; millet seeds, sterol lipids in finger; LIPIDS-; OILSEEDS-; MILLETS-; sterol lipids in finger millet seeds
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 11 Lipid Biochemistry
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Dec 2016 08:47
Last Modified: 29 Dec 2016 08:47
URI: http://ir.cftri.com/id/eprint/7000

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