Summary
The triglyceride composition of the Tempranillo grape (Vitis vinifera) has been examined by a combination of HPLC and GLC. To identify the triglycerides, equations were applied relating log k′ with the molecular variables: equivalent carbon number, chain length and number of double bonds in each of the fatty acids in the glycerides. Ten triglycerides were found, the principal ones being trilinolein (35.75%), dilinoleyl-olein (21.03%) and dilinoleyl-palmitin (17.02%).
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Barron, L.J.R., Celaá, M.V., Santa-María, G. et al. Determination of the triglyceride composition of grapes by HPLC. Chromatographia 25, 609–612 (1988). https://doi.org/10.1007/BF02327656
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DOI: https://doi.org/10.1007/BF02327656