| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540433 | Food Chemistry | 2013 | 6 Pages |
Abstract
⺠Tocopherols comprised mainly δ- and γ-tocotrienols in Jack bean lipids. ⺠Phospholipids were major components, followed by triacylglycerols (TAG). ⺠Oleic acid was predominantly concentrated in all lipid classes. ⺠The data would provide useful information to both producers and consumers. ⺠They are manufacturing functional foods or beverages using Jack beans.
Keywords
TAGDPGMAGTLCFFASteryl estersFatty acidsFree fatty acidsTriacylglycerolsTocopherolsdiacylglycerolsDAGFAMEPhosphatidyl inositolphosphatidyl ethanolaminephosphatidyl glycerolPhospholipidsfatty acid methyl estersMonoacylglycerolsHydrocarbonshigh-performance liquid chromatographyHPLCthin-layer chromatographyGas chromatography
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Hiromi Yoshida, Naoko Yoshida, Isoko Kuriyama, Yuka Tomiyama-Sakamoto, Yoshiyuki Mizushina,