On the chemical composition of mango kernel fat (Mangifera indica L.)

On the chemical composition of mango kernel fat (Mangifera indica L.)

Physico-chemical characteristics of mango kernel fat were determined. The fatty acid composition of the kernal fat was estimated by gas liquid chromatography. The fat, having a melting point of 34° C, contained stearic acid and oleic acid as major components along with smaller proportions of linolei...

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Veröffentlicht in:Current science (Bangalore) 1979-01, Vol.48 (21), p.935-936
Hauptverfasser: Bandyopadhyay, C, Gholap, A.S. (Bhabha Atomic Research Centre, Bombay (India). Biochemistry and Food Technology Div.)
Format: Artikel
Sprache:eng
Schlagworte:
Cacao
Chemical composition
Esters
Fats
Fatty acids
Liquid chromatography
Melting points
Nonesterified fatty acids
Omega 6 fatty acids
Vegetables
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Zusammenfassung:Physico-chemical characteristics of mango kernel fat were determined. The fatty acid composition of the kernal fat was estimated by gas liquid chromatography. The fat, having a melting point of 34° C, contained stearic acid and oleic acid as major components along with smaller proportions of linoleic and linolenic acids. The fat has the typical characteristics of a vegetable butter.
ISSN:0011-3891