Record Details


Field	Value

Relation	http://ir.cftri.com/2181/ JFS-06-88

Title	Lipid composition of cumin (Cuminum cyminum L.) seeds

Creator	Hemavathy, J. Prabhakar, J. V.

Subject	30 Spices/Condiments 19 Lipids-oils/fats

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.

Date	1988

Type	Article PeerReviewed

Format	application/pdf

Language	en

Rights	—

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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