Changes in fatty acid composition of sesame seed lipid fractions during storage
1983
Choi, S.D. (Jinju Technical Coll. of Agriculture and Forestry, Jinju (Korea R.). Dept. of Food Processing) | Cho, M.J. (Gyeongsang National Univ., Jinju (Korea R.). Dept. of Agricultural Chemistry)
This is a study on sesame seed lipid fractions during storage. In the fatty acid composition of steryl ester fraction, palmitic and stearic acid were decreased but linoleic acid was increased during storage. The ratio of C18 to C16 fatty acids in steryl ester from DA and LA was higher than that from DS and LS during storage until 15 months. The palmitic and stearic content in triglyceride were decreased until 9 months of storage
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