Kamanna, V. S. and Chandrasekhara, N. (1980) Fatty acid composition of garlic (Allium sativum Linnaeus) lipids. Journal of the American Oil Chemists' Society, 57 (6). 175-176, 17 ref..
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Abstract
Chloroform-methanol extracted lipids of garlic (Allium sativum L.) amounted to 0.6% on a dry wt. basis. Fractionation by silicic acid column chromatography showed that garlic lipids comprise 62.6% neutral lipids, 14.0% glycolipids and 23.4% phospholipids. Fatty acid compositions of total lipids and component lipid fractions were determined.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | FATTY-ACIDS; garlic lipids, fatty acids composition of; LIPIDS-; SPICES- |
| Subjects: | 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry 600 Technology > 08 Food technology > 30 Spices/Condiments |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 28 Feb 2018 08:25 |
| Last Modified: | 28 Feb 2018 08:25 |
| URI: | http://ir.cftri.res.in/id/eprint/6883 |
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