𝔖 Bobbio Scriptorium
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CAROTENOID COMPOSITION OF MANGO (MANGIFERA INDICA L.) WINE AND ITS ANTIOXIDANT ACTIVITY

✍ Scribed by SADINENI VARAKUMAR; YANNAM SUDHEER KUMAR; OBULAM VIJAYA SARATHI REDDY

Book ID
111337807
Publisher
John Wiley and Sons
Year
2011
Tongue
English
Weight
469 KB
Volume
35
Category
Article
ISSN
0145-8884

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The Triglyceride Composition of Mango (M
The Triglyceride Composition of Mango (Mangifera indica) Kernel Fat
✍ van Pee, W. ;Foma, M. ;Boni, L. πŸ“‚ Article πŸ“… 1981 πŸ› John Wiley and Sons βš– 649 KB

## Abstract The triglyceride composition of the kernel fat of 9 different mango varieties has been determined. Stearic and oleic acids represent respectively from 32.7 to 44.0% and from 43.7 to 53.4% of the total fatty acids. The remaining fatty acids were palmitic (6.7‐9.7%), linoleic (3.6‐6.9%),