Exploring Phylogenetic Relationships between Hundreds of Plant Fatty Acids Synthesized by Thousands of Plants.
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Fatty acid and triglyceride compositions of the seed oil of Thea sinensis (tea seed oil) of Indian origin have been determined by combination of techniques of low temperature crystallisation, spectrophotometry, pancreatic lipase hydrolysis, thin-layer chromatography, gas–liquid chromatography and densitometry. Percentages of individual fatty acids were found to be: palmitic, 17.8; stearic, 3.0; oleic, 59.9; linoleic, 18.0. Triglyceride composition was calculated from the fatty acid compositions of the native oil and of the monoglycerides produced from it by pancreatic lipase hydrolysis. The oil is composed of 0.7, 11.1, 41.9 and 46.3% GS3, GS2U, GSU2 and GU3 respectively. Prominent features of the oil is its content of 11.6, 21.4 and 22.0% dioleolinolein, triolein and dioleopalmitin respectively.