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High order compositeness in natural fats. The glyceride structures of seed fats from Schleichera trijuga, Sapindus trifoliatus , and Mimusops elengi
Author(s) -
Kartha A. R. S.,
Narayanan R.
Publication year - 1967
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/bf02582657
Subject(s) - glyceride , chemistry , botany , food science , horticulture , organic chemistry , biology , fatty acid
The glyceride‐type structures of seed fats from S. trijuga (Sapindacae, Sm 28.0), S. trifoliatus (Sapindacae, Sm 12.6), and M. elengi (Sapotacae, Sm 29.6) were studied by the gravimetric azelaoglyceride technique. The seed fats from S. trifoliatus and M. elengi agreed well with the requirements of the Glyceride‐Type Distribution Rule (GTDR). The S. trijuga seed fat however contained GS 3 – nil, GS 2 U – 25.2, GSU 2 – 34.1, and GU 3 – 40.7 percentage mols respectively against GTDR values of 0, 21.0, 42.5, and 36.5 percentage mols. Structure deviations from GTDR of the type shown by S. trijuga seed fat have been designated as “HOC deviations” for obvious reasons and may probably be attributed to a new phenomenon termed high order compositeness of fats, which is ultimately caused by the nonhomogeneity of fat tissues. Since this phenomenon appears to be rather widespread, a new constant, the HOC index, is suggested to denote the degree of HOC shown by specific natural fats with reference to GTDR as the standard. The nature of further experimental evidence, required to establish the causative factors behind HOC variations, is also discussed in some detail.