๐”– Bobbio Scriptorium
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The glyceride structure of erythrina indica seed fat

โœ Scribed by A. R. S. Kartha; R. Narayanan


Publisher
John Wiley and Sons
Year
1962
Tongue
English
Weight
376 KB
Volume
13
Category
Article
ISSN
0022-5142

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โœ Hilditch, T. P. ;Murti, K. S. ๐Ÿ“‚ Article ๐Ÿ“… 1941 ๐Ÿ› Wiley (John Wiley & Sons) โš– 294 KB ๐Ÿ‘ 1 views

The siwl fiits of Garci~iiu i~rorcllr nnd U . iiidica (kokuni butter) hnvc been studied in dctnil in regnrtl to their COUIponent ncids and glycerides. U. iiiortlb fnt contniiicd the follo\ving component ncitls : pnlmitic 0 . i . stenric 40.4, nrncliidic 2.5, olcic 40.5 niitl linoleic 0.0% (wt.) (the

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## IPebmary, 1042 wliple egg which wcrc ptmlinsecl for testing were of poor ' IIEE F A m ACIDS AND CLyCERlDES OF baking qunlity, they did possess some residue of n h t i n g SOLID SEED FATS. ' XI. SHOREA ROBUSTA power, niitl their inclusion in cnkc inixings would, thero-KERNEL . FAT .. fore, lie o

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The seed fats of Carica papaya, Shorea robusta, Hydnocarpus wightiana and Argemone mexicana were hydrolysed with pancreatic lipase and the fatty acid compositions of the liberated monoglycerides, as well as of the original triglycerides were determined by gas-liquid chromatography. The glyceride com