Changes in fatty acid composition of glycolipid and phospholipid of sesame seed lipid during storage
1984
Choi, S.D. (Chinju Technical Coll. of Agriculture and Forestry (Korea R.). Dept. of Food Processing) | Yang, M.S. | Cho, M.J. (Kyongsang National Univ., Chinju (Korea R.). Dept. of Agricultural Chemistry)
This study was to analyze the change in fatty acid compositions of the glycolipid and phospholipid of sesame seed during storage. In fatty acid composition of glycolipid, palmitic and stearic acid decreased during storage but the linoleic acid increased significantly, particularly between 4-9 months of storage. The content of palmitic and stearic acid in phospholipid decreased until 9 months, then increased until 15 months of storage, but reverse tendency was observed in the content of oleic and linoleic acid
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