Lipid composition of chironji (Buchanania lanzan) kernel.

Hemavathy, J. and Prabhakar, J. V. (1988) Lipid composition of chironji (Buchanania lanzan) kernel. Journal of Food Composition and Analysis, 1 (4). 366-370; 11 ref..

PDF Journal of Food Composition and Analysis, Volume 1, Issue 4, November 1988, Pages 366-370.pdf - Published Version Restricted to Registered users only Download (345kB)

Abstract

The total kernel lipid extracted from chironji (Buchanania lanzan, Anacardiaceae) was 65.6% of the dry kernel, and consisted of 90.4% neutral lipids, 3.4% glycolipids and 6.2% phospholipids. Neutral lipids were triacylglycerols (82.2%), free fatty acids (7.8%) and small amounts of diacylglycerols, monoacylglycerols and sterols. Acylmonogalactosyldiacylglycerol and acylated sterylglucoside were the major glycolipids, with a minor amount of digalactosyldiacylglycerol. The phospholipids consisted of phosphatidylethanolamine, phosphatidylcholine, phosphatidylglycerol and phosphatidylinositol as major phospholipids and minor amounts of lysophosphatidylethanolamine and lysophosphatidylcholine. The fatty acid composition of these different neutral lipids, glycolipids and phospholipids was estimated.

Item Type:	Article
Uncontrolled Keywords:	lipids, Chironji
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 11 Lipid Biochemistry
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	30 Mar 2016 10:38
Last Modified:	30 Mar 2016 10:38
URI:	http://ir.cftri.res.in/id/eprint/8524

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