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Fatty acid and sterol compositions of malagasy tamarind kernel oils
Author(s) -
Andriamanantena R. W.,
Artaud J.,
Gaydou E. M.,
Iatrides M. C.,
Chevalier J. L.
Publication year - 1983
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/bf02702108
Subject(s) - stigmasterol , sterol , campesterol , chemistry , chromatography , behenic acid , palmitic acid , extraction (chemistry) , linoleic acid , fraction (chemistry) , fatty acid , botany , organic chemistry , biology , biochemistry , cholesterol
The oil contents of six samples of Malagasy tamarind (Tamarindus indica L.) kernel were determined by hexane extraction (6.0–6.4%) and chloroform/methanol extraction (7.4‐9.0%). The protein contents were very low (trace‐0.1%). Investigation by gas liquid chromatography revealed 15 fatty acids, mainly palmitic (14–20%), stearic (6–7%), oleic (15–27%), linoleic (36–49%), arachidic (2–4%), behenic (3–5%) and lignoceric (3–8%) acids. Testing for the sterol fraction enabled seven sterols to be separated and quantitatively analyzed by gas liquid chromatography. The main sterols were β‐sitosterol (66–72%), campesterol (16–19%) and stigmasterol (11–14%).