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Origin of mango (Mangifera indica)

✍ Scribed by S. K. Mukherjee

Book ID: 112916894
Publisher: Springer-Verlag
Year: 1972
Tongue: English
Weight: 639 KB
Volume: 26
Category: Article
ISSN: 0013-0001
DOI: 10.1007/bf02861039

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## 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%),