Triglyceride composition ofmadhuca butyraceae seed fat
- 32 Downloads
Fatty acid and triglyceride compositions of phulwara butter (Madhuca butyraceae seed fat) have been determined by combination of the techniques of systematic crystallization at low temperatures, pancreatic lipase hydrolysis, and gas liquid chromatography of methyl esters. The percentages of individual fatty acids were found to be palmitic, 55.6; stearic, 5.2; oleic, 35.9; and linoleic, 3.3. The special characteristic of the phulwara butter is its content of POP, 52.5%; PLP, 4.9%; POSt, 8.6%; POO, 14.4% and PPP, 7.7% (P, palmitic; St. stearic; O, oleic; and L, linoleic). 2-Monoglycerides obtained by lipolysis of this fat and its least soluble fraction contained 13,0% and 29.3% saturated acids, respectively. Phulwara butter may be a potential source of palmitic acid for the pharmaceutical industry.
KeywordsFatty Acid Composition Palmitic Acid Cocoa Butter Saturated Acid Triglyceride Composition
Unable to display preview. Download preview PDF.
- 1.“The Wealth of India —Raw Materials,” Publication and Information Directorate, Vol. III, CSIR, New Delhi, India, 1952, p. 88.Google Scholar
- 2.Eckey, E.W., “Vegetable Fats and Oils,” Reinhold Publishing Corp., New York, 1954, p. 709.Google Scholar
- 4.Chakrabarty, M.M., and K. Talapatra, —Ibid. 45:172 (1968).Google Scholar
- 5.Child, R., and T.P. Hilditch, in “Chemical Constitution of Natural Fats,” 4th Edition, Edited by T.P. Hilditch and P.N. Williams, Chapman and Hall, London, 1964, p. 327.Google Scholar
- 7.Zimmermann, J., Chenu Weekbl. 30:657 (1933).Google Scholar
- 8.Bushell, W.J., and T.P. Hilditch, J. Soc. Chem. Ind. 57:48 (1938).Google Scholar
- 9.Hilditch, T.P., and P.N. Williams, “The Chemical Constitution of Natural Fats,” 4th Edition, Chapman and Hall, London, 1964, pp. 373,441.Google Scholar
- 13.Mattil, K.F., F.A. Morris, A.J. Stirton, and D. Swern, “Bailey’s Industrial Oil and Fat Products,” 3rd Edition, Interscience Publisher, New York, 1964, p. 11.Google Scholar
- 15.Gunstone, F.D., Chem. Ind. 1214 (1962).Google Scholar
- 16.Jurriens, G., “Analysis and Characterisation of Oils, Fats and Fat Products,” Vol. 2, Edited by H.A. Bockenoogen, Inter-science Publishers, London, 1968, pp. 277, 291.Google Scholar