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Triglyceride composition of madhuca butyraceae seed fat
Author(s) -
Sengupta A.,
Roy Choudhury S. K.
Publication year - 1978
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/bf02678959
Subject(s) - chemistry , food science , palmitic acid , triglyceride , lipolysis , stearic acid , oleic acid , hydrolysis , interesterified fat , composition (language) , fraction (chemistry) , linoleic acid , fatty acid , chromatography , lipase , organic chemistry , biochemistry , adipose tissue , cholesterol , enzyme , linguistics , philosophy
Fatty acid and triglyceride compositions of phulwara butter ( Madhuca butyraceae seed fat) have been determined by combination of the techniques of systematic crystallization at low temperatures, pancreatic lipase hydrolysis, and gas liquid chromatography of methyl esters. The percentages of individual fatty acids were found to be palmitic, 55.6; stearic, 5.2; oleic, 35.9; and linoleic, 3.3. The special characteristic of the phulwara butter is its content of POP, 52.5%; PLP, 4.9%; POSt, 8.6%; POO, 14.4% and PPP, 7.7% (P, palmitic; St. stearic; O, oleic; and L, linoleic). 2‐Monoglycerides obtained by lipolysis of this fat and its least soluble fraction contained 13,0% and 29.3% saturated acids, respectively. Phulwara butter may be a potential source of palmitic acid for the pharmaceutical industry.