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The mesocarp or the palm fruit was extracted with chloroform-methanol (2:1, viv) and the oil was subjected to extraction of phospholipids and glycolipids by silicic acid column chromatography. The phospholipids fraction was further fractionated by preparative TLC into components such as phosphatidyl chloine 36%, phosphatidyl ethanolamine 25%, phosphatidyl inositol 21%, cardiolipin 59o, phosphatidyl glycerol 796, lysophosphatidylcholine (traces), lysophosphatidyl ethanolamine (traces) and unidentified components 4%. The glycolipid fraction was also fractionated by preparative TLC into individual components such as monoglucosyl diglyceride 25%, diglucosyl diglyceride 45%, sterylglucoside 15%, acylated steryl glucoside 11% and unidentified components 2-4%. Fatty acid composition of phospholipids and glycolipids and their individual components, as determined by GLC, showed the predominant fatty acids to be palmitic, oleic, Stearic and linoleic acids. Detailed componental analysis of the sterylglucoside and acylated stery l glucoside fractions has also been carried out.