Lipids

, Volume 10, Issue 1, pp 33–40 | Cite as

Triglyceride composition ofSapindus mukorossi seed oil

  • A. Sengupta
  • S. P. Basu
  • S. Saha
Article

Abstract

The fatty acid composition ofSapindus mukorossi seed oil was determined by spectrophotometry, urea complexation, and gas liquid chromatography (GLC). The percentages of individual acids were found to be: palmitic, 4.0; stearic, 0.2; arachidic, 4.4; oleic 62.8; linoleic, 4.6; linolenic, 1.6; and eicosenoic, 22.4. Triglyceride composition was calculated from the fatty acid compositions of the native oil and of the monoglycerides produced from it by pancreatic lipase hydrolysis. The oil is composed of 0.1, 2.1, 22.0, and 75.8% trisaturated, monounsaturated disaturated, diunsaturated monosaturated, and triunsaturated glycerides, respectively. The special characteristic of theSapindus mukorossi seed oil is its content of 26.3 and 26.7% triolein and eicoseno-di-oleins, respectively.

Keywords

Fatty Acid Composition SAHA Triglyceride Composition Urea Complexation Eicosenoic Acid 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Eckey, E.W., “Vegetable Fats and Oils,” Reinhold Publishing, New York, N.Y., 1954, pp. 624–628.Google Scholar
  2. 2.
    Chopra, R.N., I.C. Chopra, K.L. Handa, and L.D. Kapur, “Chopra's Indigenous Drugs of India,” Second Edition, U.N. Dhar and Sons, Pvt. Ltd., Calcutta, India, 1958, p. 589.Google Scholar
  3. 3.
    Paranjpe, D.R., and A.R. Ayar, J. Ind. Inst. Sci. 12A:179 (1929).Google Scholar
  4. 4.
    Dhingra, D.R., T.P. Hilditch, and J.R. Vickery, J. Soc. Chem. Ind. 48:281T (1929).Google Scholar
  5. 5.
    Dermer, O.C., and L.T. Crews, J. Amer. Chem. Soc. 61:2697 (1939).CrossRefGoogle Scholar
  6. 6.
    Kochar, R.K., and S. Dutt, J. Sci. Food Agric. 14:132 (1948).Google Scholar
  7. 7.
    Subramaniam, V.V.R., and K.T. Achaya, Ibid. 8:657 (1957).CrossRefGoogle Scholar
  8. 8.
    Chisholm, M.J., and C.Y. Hopkins, Canad. J. Chem. 36:1537 (1958).CrossRefGoogle Scholar
  9. 9.
    Kapur, K.K., and A. Sengupta, J. Sci. Ind. Res. (India) 18B:528 (1959).Google Scholar
  10. 10.
    Hopkins, C.Y., and R. Swingle, Lipids 2:258 (1967).Google Scholar
  11. 11.
    Mattson, F.H., and R.A. Volpenhein, J. Biol. Chem. 236:1891 (1961).PubMedGoogle Scholar
  12. 12.
    Mattson, F.H., and R.A. Volpenhein, J. Lipid Res. 4:392 (1963).PubMedGoogle Scholar
  13. 13.
    Gunstone, F.D., Chem. Ind. 1214 (1962).Google Scholar
  14. 14.
    Hilditch, T.P., and W.J. Stainsby, J. Soc. Chem. Ind. 53:197T (1934).Google Scholar
  15. 15.
    Weerakoon, A.H., Thesis, University of Liverpool, Liverpool, England, p. 77, 1952.Google Scholar
  16. 16.
    Hilditch, T.P., and P.N. Williams, “Chemical Constitution of Natural Fats,” Fourth Edition, Chapman and Hall, London, England, 1964, p. 373.Google Scholar
  17. 17.
    Hilditch, T.P., and P.N. Williams, Ibid. “, p. 442.Google Scholar
  18. 18.
    Hilditch, T.P., and P.N. Williams, Ibid. “, Third Edition, 1956, p. 328.Google Scholar
  19. 19.
    Vanderwal, R.J., JAOCS 37:18 (1960).Google Scholar
  20. 20.
    Vanderwal, R.J., Ibid. 40:242 (1963).Google Scholar
  21. 21.
    Vanderwal, R.J., Ibid. 40:256 (1963).Google Scholar
  22. 22.
    Coleman, M.H., and W.C. Fulton, “Enzymes of Lipid Metabolism,” Edited by P. Denuelle, Pergamon Press, New York, N.Y., 1961, p. 127.Google Scholar
  23. 23.
    Subbaram, M.R., and C.G. Young, JAOCS 44:425 (1967).Google Scholar
  24. 24.
    Schlenk, H., in “Progress in the Chemistry of Fats and Other Lipids,” Volume II, Edited by R.T. Holman, W.O. Lundberg, and T. Malkin, Pergamon Press, New York, N.Y., 1954, pp. 243–267.Google Scholar
  25. 25.
    Hilditch, T.P., R.A. Morton, and J.P. Riley, Analyst. 70:68 (1945).CrossRefGoogle Scholar
  26. 26.
    Hilditch, T.P., C.V. Patel, and J.P. Riley, Ibid. 76:81 (1951).CrossRefGoogle Scholar
  27. 27.
    Coleman, M.H., JAOCS 38:685 (1961).Google Scholar
  28. 28.
    Chakrabarty, M.M., and D. Bhattacharya, Fette Seifen Anstrichm. 70:932 (1968).CrossRefGoogle Scholar
  29. 29.
    Vanderwal, R.J., JAOCS 37:18 (1960).Google Scholar
  30. 30.
    Coleman, M.H., Ibid. 42:751 (1965).PubMedGoogle Scholar
  31. 31.
    Gunstone, F.D., and A.J. Sealy, J. Chem. Soc. 4407 (1964).Google Scholar
  32. 32.
    Gunstone, F.D., R.J. Hamilton, and M. Ilyas Qureshi, J. Chem. Soc. 319 (1965).Google Scholar
  33. 33.
    Morris, L.J., R.T. Holman, and K. Fontell, J. Lipid Res. 2:68 (1961).Google Scholar
  34. 34.
    Herb, S.F., P. Magidman, and R.A. Barfor, JAOCS 41:222 (1964).Google Scholar
  35. 35.
    F.R. Earle, C.A. Glass, G.C. Geisinger and I.A. Wolf, Ibid. 37:440 (1960).Google Scholar
  36. 36.
    Sprecher, H.W., R. Maier, M. Barber, and R.T. Holman, Biochemistry 4:1856 (1965).CrossRefGoogle Scholar
  37. 37.
    Maier, R., and R.T. Holman, Ibid. 3:270 (1964).PubMedCrossRefGoogle Scholar
  38. 38.
    Jamieson, G.S., and R.S. McKinney, Oil and Soap 15:295 (1938).Google Scholar
  39. 39.
    Crossley, A., and T.P. Hilditch, J. Chem. Soc. 3353 (1949).Google Scholar
  40. 40.
    Devine, J., J. Sci. Food Agric. 1:88 (1950).CrossRefGoogle Scholar
  41. 41.
    Morris, L.J., and S.W. Hall, Lipids 1:188 (1960).Google Scholar

Copyright information

© American Oil Chemists’ Society 1975

Authors and Affiliations

  • A. Sengupta
    • 1
  • S. P. Basu
    • 1
  • S. Saha
    • 2
  1. 1.Department of PharmacyJadavpur UniversityCalcuttaIndia
  2. 2.Bose InstituteCalcuttaIndia

Personalised recommendations