Fatty acid composition of garlic (Allium sativum Linnaeus) lipids
- 1 June 1980
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 57 (6) , 175-176
- https://doi.org/10.1007/bf02883781
Abstract
Chloroform‐methanol extracted lipids of garlic (Allium sativum Linnaeus) amounted to 0.6% on a dry weight basis. Fractionation by silicic acid column chromatography showed that garlic lipids comprise 62.6% neutral lipids 14.0% glycolipids and 23.4% phospholipids. Fatty acid compositions of total lipids and component lipid fractions were determined.Keywords
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