Answers are grounded in this paper and cite their sources.
Fatty acid and triglyceride compositions of phulwara butter (Madhuca butyraceae seed fat) have been determined by combination of the techniques of systematic crystallization at low temperatures, pancreatic lipase hydrolysis, and gas liquid chromatography of methyl esters. The percentages of individual fatty acids were found to be palmitic, 55.6; stearic, 5.2; oleic, 35.9; and linoleic, 3.3. The special characteristic of the phulwara butter is its content of POP, 52.5%; PLP, 4.9%; POSt, 8.6%; POO, 14.4% and PPP, 7.7% (P, palmitic; St. stearic; O, oleic; and L, linoleic). 2‐Monoglycerides obtained by lipolysis of this fat and its least soluble fraction contained 13,0% and 29.3% saturated acids, respectively. Phulwara butter may be a potential source of palmitic acid for the pharmaceutical industry.
No takes yet. Share an insight, caveat, or question.
Sengupta et al. (1978) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: