Fatty acids, including polyenoic and trans components, and glycerides of Indian goat tallows

Abstract

Average analysis of five Indian goat tallows by ester fractionation yielded (as mole-%) : myristic (4.3), palmitic ( 3 0 . 2 ) , stearic (23.8), arachidic (2.3), tetradecenoic (0.3), hexadecenoic (3.6), oleic (34.8), octadecadienoic (0.5) and C,,-,,-acids (0.2).Intensive solvent crystallisation, GS, determination and component acid analysis of one specimen showed GS, 30.3 ; GS,U 25.8 ; GSU, 41.5 and GU, 2.4 (mole-%). Major individual components (mole-%) were : palmitodistearin 14.4 ; dipalmitostearin 11.7 ; palmitostearoolein 18.4 ; stearodiolein 19.2 ; palmitodiolein 21.2 and triolein 2.4. Indian goat tallows resemble in glyceride structure a saturated specimen of a Western beef tallow rather than an Indian, which is high in GS,U.Polyene-and trans-acid contents, determined by appropriate concentration and spectrophotometry, were both low : non-conjugated diene 1.12, non-conjugated triene 0.21, conjugated diene 0.05, conjugated triene 0.02 and isolated trans-acid 5.5 (wt.-%).