Premium
The component acids and glycerides of Erythrina indica seed fat
Author(s) -
Pathak S. P.,
Dey L. M.
Publication year - 1956
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.2740070306
Subject(s) - glyceride , chemistry , chromatography , fractionation , behenic acid , acetone , palmitic acid , organic chemistry , fatty acid
The glyceride structure of Erythrina indica seed fat has been studied by crystallization of the neutral fat from acetone and ether. The composition of each of these glyceride fractions was studied by the usual ester‐fractionation method, using an electrically heated and packed column for fractional distillation under high vacuum, and the final probable glyceride structure computed therefrom. The chief component acids are palmitic (8.2%), stearic (8.0%), arachidic (4.3%), behenic (13.3%), hexadecenoic (3.1%), oleic (45.6%), linoleic (7.1%) and eicosenoic (9.8%) acids together with a minor amount of lignoceric acid (0.6%). The component glycerides consist of (1) 10.1% mono‐unsaturated‐disaturated, (ii) 79.4% di‐unsaturated‐monosaturated and (iii) 10.5% tri‐unsaturated glycerides.