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Chemical characteristics of Pandanus conoideus fruit lipid
Author(s) -
Southwell Keith,
Harris Ron
Publication year - 1992
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.2740580422
Subject(s) - linoleic acid , food science , palmitic acid , chemistry , oleic acid , fatty acid , biochemistry
Pandanus conoideus fruit contained 19.4% by dry weight of red fat. Major fatty acids contained in the fat were oleic (67.6% of the total fatty acids), palmitic (18.7%) and linoleic (7.6%) acids. The fat had an unusually high level of free fatty acid (90.0%) which may have resulted from the action of fat splitting enzymes.