Lipids of cassava tubers (Manihot esculenta crantz)
Copyright policy )Lipids of cassava tubers (Manihot esculenta crantz)
AbstractThe flour from cassava tubers contains about 2.5% of lipids, of which only half is extractable with conventional solvent systems. Extractable lipids are mainly polar in character, the principal group of components being galactosyl diglycerides. A new galactolipid, tetragalactosyl diglyceride, is described for the first time. The component fatty acids are relatively saturated in character in comparison with those of other structural lipids, such as those of the potato.
- University of Reading United Kingdom
Glycerol, Manihot, Fatty Acids, Flour, Lipids, Diglycerides, Solubility, Species Specificity, Vegetables, Glycolipids, Phospholipids, Hexoses
Glycerol, Manihot, Fatty Acids, Flour, Lipids, Diglycerides, Solubility, Species Specificity, Vegetables, Glycolipids, Phospholipids, Hexoses
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