Lipid composition of Murraya koenigii seed.

Hemavathy, J. (1991) Lipid composition of Murraya koenigii seed. Journal of the American Oil Chemists' Society (9). 651-652,18 ref..

PDF JAOCS, Vol. 68, no. 9 (September 1991).pdf - Published Version Restricted to Registered users only Download (274kB) | Request a copy

Abstract

Total seed lipids extracted from Murraya koenigii (Linn), Rutaceae were 4.4% of the dry seed. Total lipids consisted of 85.4 neutral lipids, 5.1 glycolipids and 9.5% phospholipids. Neutral lipids consisted of 73.9 triacylglycerols, 10.2% free fatty acids and small amounts of diacylglycerols, monoacylglycerols and sterols. At least 5 glycolipids and 7 phospholipids were identified. Sterylglucoside and acylated sterylglucoside were major glycolipids, while digalactosyldiacylglycerol, monogalactosyldiacylglglycerol and monogalactosylmonoacylglycerol were present in small quantities. Phospholipids consisted of phosphatidylethanolamine, phosphatidylcholine, lysophosphatidylethanolamine and lysophosphatidylcholine as major phospholipids and minor quantities of phosphatidylinositol, phosphatidylglycerol and phosphatidic acid. Fatty acid composition of the different neutral lipids, glycolipids and phospholipids were estimated.

Item Type:	Article
Uncontrolled Keywords:	Lipids-; Fatty-acids; Composition-
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 11 Lipid Biochemistry 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	02 Mar 2018 05:57
Last Modified:	02 Mar 2018 05:58
URI:	http://ir.cftri.res.in/id/eprint/6539

Actions (login required)

View Item