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CASHEW PHOSPHOLIPIDS
Author(s) -
MAIA G. A.,
BROWN W. H.,
WHITING F. M.,
STULL J. W.
Publication year - 1976
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.1365-2621.1976.tb00763.x
Subject(s) - chemistry , silicic acid , chromatography , stearic acid , thin layer chromatography , food science , ethanolamine , column chromatography , fatty acid , oleic acid , phosphatidyl choline , phospholipid , biochemistry , organic chemistry , membrane
Phospholipids were isolated by silicic acid column chromatography (CC) from cashew nuts and cashew apple juice. Component phospho‐lipids were separated by two‐dimensional thin‐layer chromatography (TLC). Cashew nut oil and cashew apple juice lipids gave 9 and 11 TLC spots, respectively, positive to the specific molybdenum spray. Phos‐phatidyl choline (PC) and phosphatidyl ethanolamine (PE) isolated from cashew nut lipid phospholipids were analyzed for fatty acid composition. The major fatty acids in PE and PC were palmitic, stearic, oleic, and linoleic representing 85.3% of the total in PE and 73.3% in PC.