EFFECT OF COOKING ON LIPID-COMPOSITION OF BUFFALO BONE-MARROW

Samples of femur marrow of buffalo were analysed for total, neutral and phospholipids (TL, NL and PL). Effect of cooking of bones on lipids and their fatty acid composition were determined. Major lipid was triglyceride (TG) in femur marrow. In PL fraction, phosphatidyl choline (PC) and phosphatidyl ethanolamine (PE) were predominant. Bone marrow contained 42-46% saturated fatty acids of which the major components were palmitic and stearic acids. Monounsaturated fatty acids (50-56%) comprised mainly of oleic and palmitoelic acids. The polyunsaturated fatty acid (PUFA) contents were limited to 1% in TL and 3% in PL. Linoleic and linolenic acids were present in PUFA. Cooking had influence on lipid content and pressure cooking released greater amount of NL from marrow into the soup. Pressure cooking caused a decrease in saturated fatty acids.