Abstract
AbstractThe component triacylglycerols of avocado fruit‐coat fat have been determined by thin layer argentation chromatography and by pancreatic lipolysis. The fat was found to contain a total of 33 triacylglycerols (10 major and 23 minor) belonging to triunsaturated (43.0%), diunsaturated‐monosaturated (44.1%), disaturated‐monounsaturated (12.4%) and trisaturated (0.5%) types of acylglycerols. The results of the distribution of individual fatty acids show a 1,3‐random‐2‐random distribution pattern. Among the unsaturated fatty acids, linoleic acid was esterified at the 2 position with greater preference than either oleic or palmitoleic acid.
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