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Lipid composition of melon (Cucumis melo) kernel.

Hemavathy, J. (1992) Lipid composition of melon (Cucumis melo) kernel. Journal of Food Composition and Analysis, 5 (1). 90-95, 31 ref..

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Total kernel lipids extracted from musk melon (Cucumis melo, cucurbitaceae) amounted to 49.4% of the dry kernel. The total lipids contained 91.5% neutral lipids, 6.4% glycolipids, and 2.1% phospholipids. Neutral lipids consisted mostly of triacylglycerols (90.7%) with small amounts of diacylglycerols, monoacylglycerols, free fatty acids, sterols, sterolesters, and hydrocarbons. At least 4 glycolipids and 8 phospholipids were detected. Monogalactosyldiacylglycerol, digalactosyldiacylglycerol, and acylmonogalactosyldiacylglycerol were the major glycolipids, while acylated sterylglucoside was present in small amounts. The major phospholipids were phosphatidylcholine and phosphatidylethanolamine, while phosphatidic acid, phosphatidylserine, phosphatidylglycerol, lysophosphatidylcholine, lysophosphatidylethanolamine, and phosphatidylinositol were present in small amounts. The fatty acid compositions of the neutral lipid, glycolipid, and phospholipid fractions were estimated.

Item Type: Article
Uncontrolled Keywords: Melons-; kernels-; lipids-; composition-
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 11 Lipid Biochemistry
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Mar 2016 10:37
Last Modified: 30 Mar 2016 10:39
URI: http://ir.cftri.com/id/eprint/6542

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