Unsaponifiable matter of mango kernel fat.

The constituents of the unsaponifiable matters of
mango kernel fat obtained from four varieties (Badami,
Totapuri, Desi and Daseri) and edible oils (palm, sesame,
groundnut and cottonseed oils) were compared by thin
layer chromatography in three different solvent systems.
The constituents of different varieties of mango
gernel fats and edible oils tested had the same Rf values.
The unsaponifiable matter of mango kernel fat thus did
not contain any constituent not detected in other edible
oils tested. No varietal difference was observed in the
constituents of unsaponifiable matter.