Characterization of oils and defatted residues of Terminalia catappa L. seed kernels of two varieties

The seed kernel of Terminalia catappa Linn (T. catappa) is an underutilized plant food with promising potential. This study investigated the physicochemical properties, fatty acid composition, thermal behavior, and Fourier transform infrared (FTIR) spectral characteristics of oils extracted from ker...

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Veröffentlicht in:	International journal of food properties 2024-12, Vol.27 (1), p.30-43
Hauptverfasser:	Halaldeen, Fahmidha, Zahir, Izfah, Ulpathakumbura, Savani, Jayasinghe, Lalith, Marikkar, Nazrim, Musthafa, Muneeb M., Arshad, Mohammed, Al Kheraif, Abdul Aziz, Husain, Fohad Mabood, Adil, Mohd
Format:	Artikel
Sprache:	eng
Schlagworte:	cold color Crystallization Cultivars endothermy Esters Fatty acid composition Fatty acids Food Food composition Fourier transform infrared spectroscopy Fourier transforms FTIR heat production Industrial applications Iodine Kernels oils Oils & fats Palmitic acid Physicochemical properties Protein Protein composition proximate composition saponification seeds Terminalia catappa Thermal profile thermal properties triacylglycerols
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