The component triacylglycerols of avocado fruit‐coat | Zendy

Sharma Chandra B. | Zendy; Martinez Glenda C. | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Premium

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.

This content is not available in your region!

Continue researching here.

Having issues? You can contact us here

Accelerating Research