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Tocopherol and fatty acid composition of some Indian pulses.

Krishna, A. G. G. and Prabhakar, J. V. and Aitzetmuller, K. (1997) Tocopherol and fatty acid composition of some Indian pulses. Journal of the American Oil Chemists' Society, 74 (12). pp. 1603-1606.

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Abstract

The tocopherol and tocotrienol composition of the Indian pulses Bengal gram (Cicer arietinum L.), blackgram (Vigna mungo L.), green gram (Vigna radiata L.) and horse gram (Dolichos biflorus L.[Macrotyloma uniflorum]), purchased from Mysore City, India, were determined. The total tocopherol content ranged from 230 to 1567 mg/100 g fat, while the tocopherol content of the pulses as a whole ranged from 6.76 to 12.54 mg/100 g seed. The fatty acid composition of the extracted fat was composed of substantial amounts of unsaturated fatty acids (Bengal gram, 88.7%; black gram, 82.9%; green gram, 64.3%; and horse gram, 66.9%). These pulses contained 3.8 to 49.1% linolenic acid in the fat.

Item Type: Article
Uncontrolled Keywords: fatty-acids; grain-legumes; tocopherols-; tocotrienols-; composition-; vitamins-; chickpeas-
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Jul 2009 04:58
Last Modified: 14 Dec 2016 11:22
URI: http://ir.cftri.com/id/eprint/8614

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