| Abstract: | The qualitative and quantitative compositions of the grape and its component parts — flesh, skin, seeds — have been studied. Ten fractions have been identified, the main ones being cerebrosides and monogalactosyldiglycerides. The compositions of the fatty acids, of the sphingosine bases, of the sterols, and of the carbohydrates of the individual fraction of phytoglycolipids have been determined.Physicochemical Institute of the Academy of Sciences of the Ukrainian SSR, Odessa. Translated from Khimiya Prirodnykh Soedinenii, No. 3, pp. 296–300, May–June, 1984. |
