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..
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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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