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Regional differences of lipid composition in morphologically distinct fatty tissues: III. Peanut seeds
Author(s) -
Fedeli E.,
Favini G.,
Camurati F.,
Jacini G.
Publication year - 1968
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02541255
Subject(s) - unsaponifiable , glyceride , peanut oil , composition (language) , butterfat , botany , biology , chemistry , fatty acid , food science , biochemistry , organic chemistry , milk fat , raw material , linguistics , philosophy , linseed oil
Lipids extracted from three different parts of peanut seeds (cotyledons, germs, and hulls) have been examined for glyceride, fatty acid, and unsaponifiable composition. Notable differences have been shown, as expected, the unsaponifiable material being more abundant in germs than other parts of the seed. Germ oil, in turn, appears as more unsaturated. The presence of minor components, not detected when studying the unsaponifiable material from the whole oil, has been demonstrated. Besides qualitative distribution, the quantity of components of the unsaponifiable material has been shown to vary over wide limits in morphologically distinct parts of the seeds.