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Composition of Polar Lipids of Alphonso Mango (Mangifera Indica) Kernel
Author(s) -
HEMAVATHY J.,
PRABHAKAR J.V.,
SEN D.P.
Publication year - 1987
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.1365-2621.1987.tb06742.x
Subject(s) - lysophosphatidylethanolamine , glycolipid , phosphatidylethanolamine , phosphatidylcholine , phosphatidic acid , phosphatidylglycerol , chemistry , mangifera , biochemistry , phospholipid , chromatography , food science , botany , biology , membrane
Total kernel lipids (TL) in Alphonso mango ( Mangifera indica ) extracted amounted to 11.6% of the dry kernel. The TL consisted of 96.1% neutral and 3.9% polar lipids which comprised 2.9% glycolipids and 1.0% phospholipids. At least six glycolipids and six phospholipids were identified. Acyl‐monogalactosyldiacylglycerol, monogalactosyldiacylglycerol, and digalactosylmonoacylglycerol were the major glycolipids, while acylated stearyl glucoside, monogalactosylmonoacylglycerol and digalactosyldiacylglycerol were present in small quantities. The phospholipids consisted of: phosphatidic acid, phosphatidylcholine and phosphatidylinositol as major phospholipids and minor amounts of phosphatidylglycerol, phosphatidylethanolamine and lysophosphatidylethanolamine. The fatty acid composition of these different glycolipids and phospholipids was determined.