The Fatty Acids of Vegetables. II. Spinacha,b
- 1 July 1961
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 26 (4) , 356-358
- https://doi.org/10.1111/j.1365-2621.1961.tb00372.x
Abstract
SUMMARY: The fatty acids in the extracted crude lipid of spinach were studied to determine changes during storage at ‐17.8°C in the blanched and untreated condition. It was further determined that the total free fatty acids increased in the unblanched samples during storage. Palmitic acid increased during storage, whereas the longer‐chain fatty acids, particularly linolenic acid, decreased. A fatty acid containing 17 carbon atoms, n‐heptadecanoic acid, was present in fair quantity.Keywords
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