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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.