Variations in fat content and lipid class composition in ten different mango varieties |
| |
Authors: | M A Ali M A Gafur M S Rahman G M Ahmed |
| |
Affiliation: | (1) Bangladesh Council of Scientific and Industrial Research Laboratories, Rajshahi, Bangladesh |
| |
Abstract: | The kernels of 10 different mango varieties were extracted. The physico-chemical characteristics and lipid class composition
of fats were studied. The fat content of mango kernels grown under the soil and climatic conditions of Bangladesh varied from
7.1% to 10%, depending on the variety. The total lipid extracts were fractionated into lipid classes by a combination of column
and thin layer chromatography (TLC). The hydrocarbon and sterol esters varied from 0.3% to 0.7%, triglycerides from 55.6%
to 91.5%, partial glycerides from 2.3% to 4% and free sterol from 0.3% to 0.6%. Free fatty acids amounted to 3.0–37% as oleic;
glycolipids were 0.6–1.2% and phospholipids 0.11–0.8%. The fatty acid composition of triglyceride (TG) fractions was analyzed
by gas liquid chromatography (GLC). Palmitic acid varied from 7.9 molar % to 10.0 molar %, stearic from 38.2% to 40.2%, oleic
from 41.1% to 43.8%, linoleic from 6.0% to 7.6%, linolenic from 0.6% to 1.0% and arachidic acid from 1.7% to 2.6%. TLC revealed
the presence of lyso-phosphatidylcholine, phosphatidylcholine, phosphatidylinositol, phosphatidylethanolamine and phosphatidic
acid in the phospholipid fraction. |
| |
Keywords: | |
本文献已被 SpringerLink 等数据库收录! |
|