Fatty acid composition of garlic ( Allium sativum  Linnaeus) lipids | Zendy

Kamanna V. S. | Zendy; Chandrasekhara N. | Zendy

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Fatty acid composition of garlic ( Allium sativum Linnaeus) lipids

Author(s) -

Kamanna V. S.,

Chandrasekhara N.

Publication year - 1980

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/bf02883781

Subject(s) - allium sativum , fractionation , silicic acid , glycolipid , chemistry , fatty acid , chromatography , composition (language) , food science , chloroform , allium , column chromatography , biochemistry , botany , biology , organic chemistry , linguistics , philosophy

Chloroform‐methanol extracted lipids of garlic ( Allium sativum Linnaeus) amounted to 0.6% on a dry weight basis. Fractionation by silicic acid column chromatography showed that garlic lipids comprise 62.6% neutral lipids 14.0% glycolipids and 23.4% phospholipids. Fatty acid compositions of total lipids and component lipid fractions were determined.

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