Composition of polar lipids of Alphonso mango (Mangifera indica) kernel.
Hemavathy J., Prabhakar J. V., Sen D. P.
Author Affiliation: Discipline of Confectionery and Convenience Foods, Central Food Technological Research Inst., Mysore-570?013, India.
Journal of Food Science 52 : 833-834
Abstract : Total kernel lipids (TL) in Alphonso mango (Mangifera indica) extracted amounted to 11.6% of the dry kernel. The TL consisted of 96.1% neutral and 3.9% polar lipids which comprised 2.9% glycolipids and 1.0% phospholipids. At least 6 glycolipids and 6 phospholipids were identified. Acyl-monogalactosyldiacylglycerol, monogalactosyldiacylglycerol and digalactosylmonoacylglycerol were the major glycolipids, while acylated stearyl glucoside, monogalactosylmonoacylglycerol and digalactosyldiacylglycerol were present in small quantities. The phospholipids consisted of: phosphatidic acid, phosphatidylcholine and phosphatidylinositol as major phospholipids and minor amounts of phosphatidylglycerol, phosphatidylethanolamine and lysophosphatidylethanolamine. The fatty acid composition of these different glycolipids and phospholipids was estimated.