Changes in coconut lipids during desication.

Krishnamurthy, M. N. and Chandrasekhara, N. (1975) Changes in coconut lipids during desication. Journal of Food Science and Technology, India, 12 (4). 185-187, 10 ref..

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Abstract

Coconut lipids were fractionated by silicic acid column chromatography into neutral (about 94%) and polar (about 6%) lipid fractions. The fatty acid composition of total lipids and neutral lipid fractions was similar to that of coconut oil, and was not altered by desiccation. However the polar lipid fraction was rich in unsaturated fatty acids (35-45%) and these were decreased considerably by desiccation; arachidonic acid was reduced from 33% to 21%. This indicated of oxidation even under the mild conditions of desiccation would explain the rancidity problems encountered with desiccated coconut and foods incorporating it.

Item Type:	Article
Uncontrolled Keywords:	RANCIDITY-; coconuts, rancidity of desiccated; COCONUTS-; desiccation & lipids changes in coconuts; DRYING-; coconuts, desiccation & lipids changes in; LIPIDS-
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats 600 Technology > 08 Food technology > 33 Nuts > 01 Coconut
Divisions:	Plantation Products Spices and Flavour Technology Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Mar 2010 10:46
Last Modified:	18 Mar 2010 10:46
URI:	http://ir.cftri.res.in/id/eprint/3326

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