Gopalam, A.John Zacharia, T.2014-07-022014-07-022007-02J.Plantn.Crops 1989 suppl. v-16 p-107-112http://hdl.handle.net/123456789/3596A simple scheme for extraction of nutmeg fat from nutmeg Myristica fragrans L is described. The variation in this fat was 24-30% in the accessions evaluated. Thin layer chro-matography of saturated lipids in the fat indicated the presence of mono, di and tripalmitins. The triglyceride content varied from 86.2 to 97.4% within the accessions and may serve as a useful quality index in nutmeg. The other triacylglycerols are found to be absent. The glyco, neutral and phosphollpids were found to be 33, 28 and 10% respectively. Large variation is observed in the case of fatty acid profile. The suitability of this fat in perfumery and confectionary is described.enArticle