Exploring Phylogenetic Relationships between Hundreds of Plant Fatty Acids Synthesized by Thousands of Plants. more details ...
Abstract Wide variations were found in the content, characteristics and composition of seed and fat of 43 varieties of mango (Mangifera indica) fruit. The seed in fruit amounted to 3-25% and kernel in seed 54-85% on an as-is basis. The contents of fat, protein and ash in kernel ranged 3.7-12.6, 4.0-8.1 and 1.0-3.7 (% on dry basis), respectively. Acid value of fat varied from 2.1 to 8.8 and unsaponifiables from 1.0 to 5.3%. The ranges for fatty acids, as determined by gas chromatography, were: 16:0, 3-18; 17:0, traces-2.0; 18:0, 24-57; 18:1, 34-56; 18:2, 1-13 and 20:0, traces-4 (area %). © 1983 AOCS Press.

Authors: Lakshminarayana, G.; Chandrasekhara Rao, T.; Ramalingaswamy, P. A.

Journal: Journal of the American Oil Chemists' Society

Year: 1983

Volume: 60

Page: 88-89

UID: WOS:A1983QA15800005

URL: http://www.scopus.com/inward/record.url?eid=2-s2.0-0020498784&partnerID=40&md5=0369572a418eddb8a86c745bea09e39b

DOI: 10.1007/BF02540898

Plants View All 2 Datasets
Genus Species Data Points
Mangifera indica 21
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