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The component glycerides of nutmeg butter ( Myristica fragrans )
Author(s) -
Pathak S. P.,
Ojha V. N.
Publication year - 1957
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.2740080908
Subject(s) - glyceride , nutmeg , chemistry , acetone , myristica fragrans , component (thermodynamics) , chromatography , ether , food science , organic chemistry , botany , fatty acid , biology , physics , thermodynamics
The component glycerides of the neutral fat extracted from nutmeg seeds (Indian name, ‘Jaiphal’) were studied by segregation of the fat into three fractions by crystallization from acetone and ether at 10° and 25° respectively, followed by determinations of the component acids present in each of the three fractions. The component acids of the whole fat are dodecanoic (0.4%), tetradecanoic (71.8%), hexadecanoic (14.3%), octadecanoic (1.2%), tetradecenoic (0.8%), hexadecenoic (4.8%), octadecenoic (5.2%), and octadecadienoic (1.5%). The component glycerides are: (1) fully saturated 71.3%, (2) mono‐unsaturated‐disaturated 20.5% and (3) di‐unsaturated‐monosaturated 8.2%.