1982
DOI: 10.1007/bf02636315
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An investivation of the extraction, refining and composition of oil from winged bean (Psophocarpus tetragonolobus [L.] D.C.)

Abstract: t3C NMR OF C2s As,2=-STEROLS IN BRASSICA OILS methyl group. Of particular interest was that, in addition to these signals, the spectrum accompany relatively weak signals at slightly lower field (0.1-0.4 ppm) of 28.7,135.9, 43.0, 33.2, and 17.9 ppm (see Fig. 1) and the chemical shifts were in complete accord with the corresponding signals for the 24~-meth~:l epimer, trans-22-dehydrocampesterol acetate (9). The 3C NMR spectra for the C2s A s,22 steryl acetates separated from 7 different seed oils were also bas… Show more

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Cited by 10 publications
(5 citation statements)
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“…Unsaponification value is the measure of non-lipids constituents (sterols, pigments, and hydrocarbons) in the oil. So, we have isolated unsaponifiable matter from 5 g of oil as per the procedure (Bodger et al 1982).…”
Section: Physico-chemical Properties Of Fatty Oilmentioning
confidence: 99%
“…Unsaponification value is the measure of non-lipids constituents (sterols, pigments, and hydrocarbons) in the oil. So, we have isolated unsaponifiable matter from 5 g of oil as per the procedure (Bodger et al 1982).…”
Section: Physico-chemical Properties Of Fatty Oilmentioning
confidence: 99%
“…In fact, winged bean oil becomes almost solid when allowed to stand in a refrigerator. Wintering is essential to process the oil into salad oil, and the sep arated solid fat may be used to manufacture margarine or shortening (8).…”
Section: Determination Of Triacylglycerolmentioning
confidence: 99%
“… Range value from Higuchi et al (1982), Homma et al (1983), Khor and Chan (1988), Bodger et al (1982), Garcia (1979), and Mohanty et al (2021). …”
Section: Nutritional Compositionmentioning
confidence: 99%
“…The extracted oil can be further packed into bottles. The extracted oil can be further refined to improve its shelf life (Bodger et al, 1982). The refining of winged bean oil can make it safe and fit for human consumption due to the absence of the parinaric and cyclopropene fatty acids and <0.1% of elaidic acid (trans‐unsaturated fatty acids [TFA]).…”
Section: Food Applicationsmentioning
confidence: 99%