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The triglyceride composition of Myrica carolinensis fruit coat fat (bayberry tallow)
Author(s) -
Harlow R. D.,
Litchfield Carter,
Fu HweiChoung,
Reiser Raymond
Publication year - 1965
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/bf02631853
Subject(s) - myristic acid , triglyceride , chemistry , food science , hydrolysis , coat , fatty acid , composition (language) , lipase , palmitic acid , biochemistry , biology , enzyme , paleontology , linguistics , philosophy , cholesterol
The triglycerides of Myrica carolinensis fruit coat fat (bayberry tallow) contain only three fatty acids: myristic (21.5 mole %), palmitic (77.5%), and stearic (1.0%). The component triglycerides of this simple fat were determined by gas‐liquid chromatography and pancreatic lipase hydrolysis. Triglycerides with carbon numbers 42, 44, 46, 48, and 50 were found. Lipase hydrolysis showed a preferential but not exclusive esterification of myristic acid at the 2‐position. The triglyceride composition calculated from the combined experimental results did not conform to a random or 1,3‐random‐2‐random distribution pattern. Regional differences in fatty acid and triglyceride composition within the fruit coat were also observed.