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Lipids of cassava tubers ( Manihot esculenta crantz)
Author(s) -
Hudson B. J. F.,
Ogunsua A. O.
Publication year - 1974
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.2740251210
Subject(s) - manihot esculenta , diglyceride , galactolipid , chemistry , botany , food science , biochemistry , biology , fatty acid , phospholipid , membrane
The flour from cassava tubers contains about 2.5% of lipids, of which only half is extractable with conventional solvent systems. Extractable lipids are mainly polar in character, the principal group of components being galactosyl diglycerides. A new galactolipid, tetragalactosyl diglyceride, is described for the first time. The component fatty acids are relatively saturated in character in comparison with those of other structural lipids, such as those of the potato.