Bitter Almond, Plum and Mango Kernels as Sources of Lipids

Abstract

Bitter Almond, Plum and Mango Kernels as Sources of Lipids B y M . H . A b d E l A a 1 , E . G. G o m a a andH.A. K a r a r a *The chemical composition of bitter almond, plum and mango kernels and the physico-chemical characteristics of their lipids were studied. Bitter almond and plum kernels contained higher amounts of lipids in comparison to mango kernels. All kernel lipids were found free from hydrocyanic acid.The predominant lipid class of the studied kernel lipids was triglycerides.Oleic acid was the major fatty acid present in bitter almond and plum kernel lipids, while mango kernel lipids were rich in stearic and oleic acid. Bittermandel-, Pflaumenund Mangokerne als Quelle fur LipideDie chemische Zusammensetzung van Bittermandel-, Pflaumen-und Mango-Kernen sowie die physico-chemischen charakteristischen Daten ihrer Lipide sind Gegenstand dieser Untersuchung. Bittermandel-und Pflaumen-Kerne enthielten einen hoheren Anteil an Lipiden,verglichen mit dem Lipidanteil van Mango-Kemen. Keines der Kernlipide enthielt Blausaure. Vorhernchende Lipid-Klasse der untersuchten Kernlipide ist die der Triglyceride. In den Lipiden der Bittermandel-und Pflaumen-Keme ist der Gehalt an Olsaure dominierend, wihrend Mangokern-Lipide besonders reichhaltig sowohl an Olsaure als auch an Stearinsaure sind.

Fatty acids and glycerides

“…130. 131 High levels of 18 : 1 (1 1 Z) are also found in the lipid extracts of some other fruit pulps [Japanese persimmon (Diospyros kaki) 29 YO ; grapefruit (Citrus paradisi) 19.4 Yo ; sweet orange (Citrus sinensis) 16.9 YO ; Japanese mandarin (Citrus unshiu) 22. 3 The distribution of fatty acids in nineteen strains of Spirulina has been studied; all but one were found to contain y-linolenic acid [ 18 : 3(6Z,9Z, 12231, with the highest level of y-linolenic acid being produced when the organisms are cultured at a temperature of between 30 and 35 0C.…”