Record Details

Lipid composition of fenugreek (Trigonella foenum-graecum L.) seeds

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/2053/
FC-01-89
 
Title Lipid composition of fenugreek (Trigonella foenum-graecum L.) seeds
 
Creator Hemavathy, J.
Prabhakar, J. V.
 
Subject 30 Spices/Condiments
19 Lipids-oils/fats
 
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.
 
Date 1989
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
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