Premium
The triglyceride composition of Moringa concanensis seed fat
Author(s) -
Sengupta A.,
Sengupta Chandana,
Das P. K.
Publication year - 1971
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02531527
Subject(s) - chemistry , triglyceride , monoglyceride , moringa , composition (language) , glyceride , food science , hydrolysis , lipidology , thin layer chromatography , chromatography , interesterified fat , fatty acid , biochemistry , lipase , cholesterol , linguistics , philosophy , enzyme
Abstract Moringa concanensis seed fat and its randomized product have been subjected to pancreatic hydrolysis. Glyceride compositions have been calculated from the original fatty acid composition and those of the monoglycerides produced by hydrolysis. The per cent GS 3 content of the interesterified product has also been determined by the combined techniques of thin layer chromatography on silver nitrate impregnated silica gel and colorimetry.