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Buckwheat leaf meal fat. I. Its physical and chemical characteristics and the constituents of the water‐soluble and unsaponifiable fractions of the saponified fat
Author(s) -
Krewson Charles F.,
Couch James F.
Publication year - 1951
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/bf02648763
Subject(s) - unsaponifiable , chemistry , saponification , food science , chromatography , organic chemistry
Summary The leaf meal fat of the Japanese buckwheat plant has been prepared, and its physical and chemical characteristics have been determined. Spectrophotometric analysis of the fat of this variety indicates that in composition it is similar to the fat of the Tartary variety, the one now preferably used for manufacture of rutin. The large quantity of unsaponifiable matter is unusual. This fraction contains carotene, xanthophylls, phytol, β‐sitosterol, and an eicosanol. Also of interest is the presence in the fat of significant quantities of lecithin when isopropanol is used for extraction. The water‐soluble acidic constituents of the saponified fat consist of the organic acids formic, acetic, and lactic, and the inorganic acids phosphoric, nitric, sulfuric, and hydrochloric. Ammonia was present in the alcohol distillate collected after saponification, and glycerol was identified in the water‐soluble acid fraction. Quantitative values are given for formic and lactic acids and for ammonia.