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The component triacylglycerols of avocado fruit‐coat
Author(s) -
Sharma Chandra B.,
Martinez Glenda C.
Publication year - 1972
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/bf02582583
Subject(s) - glyceride , oleic acid , coat , fatty acid , linoleic acid , chemistry , lipolysis , chromatography , palmitoleic acid , food science , biology , biochemistry , adipose tissue , paleontology
The component triacylglycerols of avocado fruit‐coat fat have been determined by thin layer argentation chromatography and by pancreatic lipolysis. The fat was found to contain a total of 33 triacylglycerols (10 major and 23 minor) belonging to triunsaturated (43.0%), diunsaturated‐monosaturated (44.1%), disaturated‐monounsaturated (12.4%) and trisaturated (0.5%) types of acylglycerols. The results of the distribution of individual fatty acids show a 1,3‐random‐2‐random distribution pattern. Among the unsaturated fatty acids, linoleic acid was esterified at the 2 position with greater preference than either oleic or palmitoleic acid.