Lipid composition of cumin (Cuminum cyminum L.) seeds
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/2181/
JFS-06-88 |
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| Title |
Lipid composition of cumin (Cuminum cyminum 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 |
Total lipids extracted from cumin (Cuminum cyminum L.) amounted to 14.5% of dry wt., comprising 84.8% neutral lipids, 10.1% glycolipids and 5.1% phospholipids. Neutral lipids consisted mostly of triacylglycerols (89.4%) and small amounts of diacylglycerols, free fatty acids, sterols, sterolesters and hydrocarbons. At least 5 glycolipids and 5 phospholipids were identified. Acylmonogalactosyldiacylglycerol and acylated sterylglucoside were the major glycolipids, while monogalactosyldiacylglycerol, monogalactosylmonoacyglycerol and digalactosyldiacylglycerol were present in small quantities. Phosphatidylethanolamine and phosphatidylcholine were the major phospholipids, while phosphatidylinositol, lysophosphatidylethanolamine and phosphatidylglycerol were present in small amounts. The fatty acid composition of these lipids fractions was determined. [C18:1 was the major fatty acid in neutral and glycolipids, and C18:2 the major one in phospholipids.
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| Date |
1988
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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/2181/1/HEMAVATHY_et_al-1988-Journal_of_Food_Science.pdf
Hemavathy, J. and Prabhakar, J. V. (1988) Lipid composition of cumin (Cuminum cyminum L.) seeds. Journal of Food Science, 53 (5). pp. 1578-1579. ISSN 0022-1147 |
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