Fatty acid composition of corn's tocosh lipidie fraction

Z. Honorio Durand; L. Coll Hellín; M. E. Torija Isasa

doi:10.3989/gya.1994.v45.i6.1033

Fatty acid composition of corn's tocosh lipidie fraction

Authors

Z. Honorio Durand Departamento de Nutrición y Bromatología II. Bromatología. Facultad de Farmacia. Universidad Complutense de Madrid
L. Coll Hellín Departamento de Nutrición y Bromatología II. Bromatología. Facultad de Farmacia. Universidad Complutense de Madrid
M. E. Torija Isasa Departamento de Nutrición y Bromatología II. Bromatología. Facultad de Farmacia. Universidad Complutense de Madrid

DOI:

https://doi.org/10.3989/gya.1994.v45.i6.1033

Keywords:

Corn's tocosh, Fatty acid (composition), Trans isomer (content)

Abstract

Corn's tocosh is a food consumed by children and adults in the andine region of Callejón de Huaylas in Peru, Germination and fermentation phenomena produced during its elaboration contribute to modify the chemical composition of the original corn; that is the case of the fatty acids in the lipidic fraction.
The analytical data of the corn's tocosh, show the presence of trans isomers in non significant amount, an increase in linoleic acid related to the time of fermentation, and the presence of gamma linolenic acid.

Downloads

Download data is not yet available.

Downloads

Published

1994-12-30

How to Cite

Durand ZH, Coll Hellín L, Torija Isasa ME. Fatty acid composition of corn’s tocosh lipidie fraction. Grasas aceites [Internet]. 1994Dec.30 [cited 2024Apr.20];45(6):370-4. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1033

Download Citation

Issue

Vol. 45 No. 6 (1994)

Section

Research

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.

All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.

Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.