Abstract
Diploknema butyracea (Roxburgh) H. J. Lam, belonging to family Sapotaceae, is distributed throughout the Himalayan belt including Nepal, India, and Bhutan at an altitude of about 300–1500 m. The butter extracted from the seeds known as “Chyuri butter” or “Phulwara butter” is the most widely used product from the plant. The main chemical constituents of the butter are triglycerides (TG) and the fatty acids in these triglycerides are mainly composed of palmitic acid, oleic acid, stearic acid and linoleic acid. Although the butter is used as vegetable fat and as medicine by ethnic people, there are not many studies on the product development and commercialization of the Chyuri butter. In this chapter, we summarize the studies regarding Chyuri butter, its chemical composition and the future potential in pharmaceuticals and cosmetic industries.
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Devkota, H.P., Adhikari-Devkota, A., Belwal, T., Bhandari, D.R. (2019). Chyuri (Diploknema butyracea) Butter. In: Ramadan, M. (eds) Fruit Oils: Chemistry and Functionality. Springer, Cham. https://doi.org/10.1007/978-3-030-12473-1_13
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