Studies on Phyllantus emblica seed oil release_etdwchwn5bgnloe2z6lxiaqxs4

Abstract

Department of Chemistry, Dr. H. S. Gour University, Sagar-470 003, Madhya Pradesh, India Chemistry Department, Gargi College, Delhi University (South Campus), New Delhi-110 049, India <em>Manuscript received 23 April 2008, revised 9 September 2008, accepted 12 November 2008</em> GLC has been used to determine the fatty acid profile. The oils due to its saturated/unsaturated fatty acids combine and nutritional properties, have been tried for its possible utility in confectionary (chocolate making) as an alternative to traditional cocoa fat. ¹³C NMR has been used to evaluate the olefinic content of the seed oil. High temperature heating of the oil produces an aldehyde. Physico-chemical properties show variation after heat treatment.
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