Premium
The component acids and glycerides of Indian crocodile ( Gavialis gangeticus ) fat
Author(s) -
Pathak S. P.,
Pande G. D.
Publication year - 1955
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740060108
Subject(s) - glyceride , myristic acid , fractionation , chemistry , chromatography , composition (language) , acetone , palmitic acid , interesterified fat , stearic acid , fatty acid , organic chemistry , linguistics , philosophy , lipase , enzyme
Abstract The fatty acid composition of a crocodile depot‐fat, determined by the usual esterfractionation method, with an electrically heated and packed column, is recorded. The glyceride structure was studied by crystallization of the neutral fat from acetone at room temperature and lower (−18°). The composition of each of the three fractions, thus obtained, was studied separately by the fractionation method, and the final glyceride composition computed therefrom is also given. The component saturated acids are palmitic (25.8%), stearic (8.7%), myristic (4.2%) and lauric (0.2%), and unsaturated acids are C 14 (2.0%), C 16 (11.6%), C 18 (35.5%). C 20 (10.0%) and minor proportions of C 2 (2.0%). The component glycerides are: (I) fully saturated 7.5%, (II) mono‐unsaturated‐disaturated 27.7%, (III) diunsaturated‐monosaturated 64.8%.