Lipid composition of fenugreek (Trigonella foenum-graecum L.) seeds
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/2053/
FC-01-89 |
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| Title |
Lipid composition of fenugreek (Trigonella foenum-graecum L.) seeds
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| Creator |
Hemavathy, J.
Prabhakar, J. V. |
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| Subject |
30 Spices/Condiments
19 Lipids-oils/fats |
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| Description |
Fenugreek seeds were found to have a total lipid content of 7.5% (dry basis) consisting of 84.1% neutral lipids, 5.4% glycolipids and 10.5% phospholipids. The purified lipid was golden-yellow in colour, liquid at ambient temp. (25-30 degree C), had a bitter taste and disagreeable odour, had a free fatty acid content of 1.7 g oleic acid/100 g, and contained 9.1% unsaponifiable matter. The neutral lipids consisted mainly of triacylglycerides (86.6%). Of the 5 glycolipids, acylmonogalactosyldiacylglycerol (43.4%) and acylated sterylglycoside (37.5%) predominated. Of the 7 phospholipids, phosphatidylcholine (54.6%) and phosphatidylethanolamine (29.5%) predominated. The neutral lipids, glycolipids and phospholipids were analysed for fatty acid composition.
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| Date |
1989
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/2053/1/Food%20Chemistry%2031%281989%29%201-7.pdf
Hemavathy, J. and Prabhakar, J. V. (1989) Lipid composition of fenugreek (Trigonella foenum-graecum L.) seeds. Food Chemistry, 31 (1). pp. 1-7. ISSN 0308-8146 |
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