Epoxystearic acid content of sal (Shorea robusta) kernel fat.

Ramanna, B. R. and Saramandal, C. V. and Sen, D. P. (1984) Epoxystearic acid content of sal (Shorea robusta) kernel fat. Journal of Food Science and Technology, 21 (5). 322-324, 10 ref..

PDF Journal of Food Science and Technology, India, Volume-21(5 (1984) 322-324.pdf - Published Version Restricted to Registered users only Download (86kB)

Abstract

Sal fat samples extracted in the laboratory from fresh and procured commercial kernels were analysed for epoxystearic acid content by a titrimetric method and hydroxystearic acid by TLC. Epoxystearic acid content ranged from 0.37 to 1.19% and hydroxystearic acid from 0.76 to 0.80%. Total stearic acid content was 1.17%. Alkali refining and bleaching did not affect the concn. of these acids.

Item Type:	Article
Uncontrolled Keywords:	TITRATION-; sal fats, epoxystearic acid titrimetric detn. in; THIN-LAYER-CHROMATOGRAPHY; sal fats, hydroxystearic acid detn. in; FATTY-ACIDS; FATS-VEGETABLE
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	22 Jun 2016 07:23
Last Modified:	22 Jun 2016 07:23
URI:	http://ir.cftri.res.in/id/eprint/6640

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