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Lipid composition of coconut cake oil

1987; Wiley; Volume: 64; Issue: 4 Linguagem: Inglês

10.1007/bf02636390

1558-9331

Shyam Gopalakrishnan, C. S. Narayanan, Abraham Mathew, C. Arumughan,

Food Chemistry and Fat Analysis

Abstract Lipid classes and fatty acids were analyzed in expeller and rotary extracted coconut oils and corresponding solvent extracted cake oils. Triacylglycerols (84.0 to 93.1%); 1,2 diacylglycerols (1.5 to 5.1%); 1,3 diacylglycerols (1.2 to 2.1%); monoacylglycerols (1.0 to 7.0%); free fatty acids (1.0 to 2.6%); phospholipids (0.03 to 0.4%) and glycolipids (0.2 to 0.35%) were present in these oils. Fatty acid composition of triacylglycerols, phospholipids and glycolipids resembled each other and differed from those of 1,2 and 1,3 diacylglycerols which in turn were similar.