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Lipid in Ripening Banana Fruit
Author(s) -
GOLDSTEIN JUDITH L.,
WICK EMILY L.
Publication year - 1969
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1969.tb12064.x
Subject(s) - ripening , pulp (tooth) , stearic acid , chemistry , food science , linoleic acid , palmitoleic acid , fatty acid , botany , biochemistry , biology , organic chemistry , medicine , pathology
SUMMARY: Lipid extracts were isolated from unripe and ripe banana pulp and peel and the fatty acid composition of the extracts was determined. Unsaturated acids, particularly linoleic and palmitoleic, decreased about 3‐fold in the pulp while more than a 2‐fold increase in stearic acid occurred. In general, unsaturated fatty acids decreased in both the pulp and peel during ripening. The peel contained almost 4 times more lipid than the pulp.