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Transformation of glycerides during ripening of the olive. II. Variation of the di- and tri-glycerides

, : Transformation of glycerides during ripening of the olive. II. Variation of the di- and tri-glycerides. Grasas aceit, 21: 123-7. bibl. 5

Fat was extracted from the fruit with petroleum ether, the tri- and 1, 2-diglycerides were separated by t.l.c. on SiO2 gel and the amounts determined colorimetrically as the Fe complex of the derived hydroxamic acid. The triglyceride content of the fat increased rapidly to about 95%, while the diglyceride content fell from an initial 10 to about 5%.


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