Lipid composition of fenugreek (Trigonella foenum-graecum L.) seeds

Hemavathy, J. and Prabhakar, J. V. (1989) Lipid composition of fenugreek (Trigonella foenum-graecum L.) seeds. Food Chemistry, 31 (1). pp. 1-7. ISSN 0308-8146

PDF Food Chemistry 31(1989) 1-7.pdf - Published Version Restricted to Registered users only Download (325kB)

Abstract

Fenugreek seeds were found to have a total lipid content of 7.5% (dry basis) consisting of 84.1% neutral lipids, 5.4% glycolipids and 10.5% phospholipids. The purified lipid was golden-yellow in colour, liquid at ambient temp. (25-30 degree C), had a bitter taste and disagreeable odour, had a free fatty acid content of 1.7 g oleic acid/100 g, and contained 9.1% unsaponifiable matter. The neutral lipids consisted mainly of triacylglycerides (86.6%). Of the 5 glycolipids, acylmonogalactosyldiacylglycerol (43.4%) and acylated sterylglycoside (37.5%) predominated. Of the 7 phospholipids, phosphatidylcholine (54.6%) and phosphatidylethanolamine (29.5%) predominated. The neutral lipids, glycolipids and phospholipids were analysed for fatty acid composition.

Item Type:	Article
Uncontrolled Keywords:	LIPIDS-; fenugreek seeds, lipids composition of; SPICES-; SEEDS-
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	07 Jul 2008 04:07
Last Modified:	29 Dec 2016 12:31
URI:	http://ir.cftri.res.in/id/eprint/2053

Actions (login required)

View Item