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A comparison on the physico-chemical parameters of seedbutters of selected Indian garcinia spp.

DSpice at Indian Institute of Spices Research

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Creator UTPALA PARTHASARATHY
NANDAKISHORE, O P
SENTHIL KUMAR, R
PARTHASARATHY, V A
 
Date 2015-05-21T07:34:19Z
2015-05-21T07:34:19Z
2014
 
Identifier Journal of Global Biosciences 3(6): 872-880 (2014)
2320-1355
http://hdl.handle.net/123456789/1250
 
Description The physico-chemical parameters and the composition of the fatty acids from the seed butter of four species of Garcinia namely G. indica, G. xanthochymus, G. gummigutta and G. mangostana grown in the Western Ghats region of India were studied. Garcinia seed kernel is an important source of fatty acid with a yield of 30-40% butter. The results indicated that it is a high quality oil with 7 important constituent of fatty acids
namely palmitic acid, stearic acid, elaidic acid, oleic acid, linoleic acid, arachidic acid and eicosenoic acid. Chemical analysis indicated the abundance of long chained and unsaturated fatty acids, which was confirmed by GC-MS. The percentage of saturated fatty acids and unsaturated fatty acids were almost equal. The chemical properties of the
seed-butters were of range of the commonly used cooking oils. The melting point of butters was high (40°C), which could be an ideal fat for use in confectionaries.
 
Format 165626 bytes
application/pdf
 
Language en
 
Subject Garcinia
seed-butter
fatty acids
physico-chemical properties
 
Title A comparison on the physico-chemical parameters of seedbutters of selected Indian garcinia spp.
 
Type Article