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The component glycerides of camel ( Camelus indicus ) depot fat
Author(s) -
Pathak S. P.,
Trivedi B. N.
Publication year - 1958
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.2740090901
Subject(s) - glyceride , myristic acid , chemistry , fractionation , oleic acid , chromatography , palmitic acid , depot , fatty acid , organic chemistry , biochemistry , archaeology , history
Abstract The component glycerides of camel ( Camelus indicus ) depot fat were fractionated by crystallization of the neutral fat from acetone and ether and the composition of the fractions obtained was determined after ester fractionation. The major component acids are palmitic, stearic and oleic acid, with smaller amounts of myristic and hexadecenoic acid, and minor proportions of tetradecenoic acid. The chief component glycerides are—(i) 20.9% of fully saturated (dipalmitostearin and monopalmitodistearin); (ii) 61.6% of mono‐unsaturated‐disaturated (hexadecendopalmitostearin, oleopalmitostearin and oleodipalmitin); (iii) 17.5% of di‐unsaturated‐monosaturated (hexadeceno‐oleopalmitin, dioleomonopalmitin and dioleomonostearin). The glyceride structure follows the typical land‐animal fat type, i.e. ‘random’ distribution. The fully saturated glyceride content of the fat, determined separately by method of Hilditch & Lea, is 21.7%.