Shorea

Dammar resin was introduced into Europe in the nineteenth century, mainly as a paint varnish It is still used today since it has good optical properties and low acidity. It is derived from various species (the genus Hopea and Shorea of the Dipterocarpaceae family). It is characterised by tetracyclic triterpenoids of the dammarane series and contains minor amounts of pentacyclic triterpenoids of the series of olanane, ursane and hopane. It also contains a polymeric fraction named polycadinene or [S-resene. Dammar resin triterpenoids undergo oxidation with ageing, as described for the components of mastic resin. 

The DEF was primarily dominated by Hopea ferrea and Shorea spp. that formed the upper story 20-40 m above ground. A typical DEF fosters more than 1,000 trees (trunk diameter at breast height, DBH >5 cm) ha-1, and the total basal area at 1.3 m height exceeded 30 m2 ha-1 and the above ground biomass was over 200 tons ha-1 (Kanzaki et al. 1995). 

The DDF was more open in comparison with the DEF and had uniformly spaced trees. The upper story, 11-35 m above ground, was formed by canopies of Shorea obtusa, Pentamo suavis, Dipterocarpus intricatus, Gardenia spp. and others. In the DDF, 875 trees (DBH>5 cm) ha-1 were enumerated, and the total basal area at 1.3 m height was 15 m2ha-1 and the above ground biomass was 73 tons ha-1 (Sahunalu and Dhanmanonda... 

Rhamnosyl(l 4) rhamnosyl(l 6)glucoside Shorea robusta seeds Dipterocarpaceae 167... 

Little information has been published on the climatic and geographical factors affecting the composition of CBA fats. It can be assumed, however, that components which vary in cocoa butter with location, etc., also change in other confectionery fats, although these effects are nullified somewhat by refining and fractionation. Comprehensive details of the acylglycerol and fatty acid composition of illipe butters from several Shorea species are presented with description of cultivation and harvesting in Blicher-Mathiesen (1994) and some details of the cultivation and uses of shea have been described by Ruiz Mendez and Huesa Lope (1991). 

Yella Reddy, S. and Prabhakar, J.V. (1989) Confectionery fats from sal (Shorea robusta) fat and Phulwara (Madhuca butyracea) butter. Food Chem., 34, 131-139. 

Fig. 4.1.7. Baseline-corrected and normalized FTIR spectra illustrating spectral types G, GS 1-GS 4, and HGS. G Norway spruce (Picea abies)-, GS I (Gnetum venosum) GS 2 lauan (Shorea polysperma), GS 3 dabema (Piptadeniastrum africanum) GS 4 birch (Betula sp.) HGS a bamboo (Bambusa sp.) b barley (Hordeum vulgare). (Instrument FTS 40 Bio-Rad, Digilab, 4cm 1 resolution, 32 scans, KBr pellet technique). According to Faix 1991...

Derivatization of lignin often discloses hidden features of IR spectra. A difference spectrum of acetylated lauan (Shorea polysperma) MWL, shown in Fig. 4.1.14, demonstrates the effects of acetylation. The OH band at 3410-3460cm-1 disappears upon acetylation acetoxy bands appear at 1765-1772cm-1 (shoulder, aromatic), 1743cm-1 (aliphatic), 1371cm-1, as do peaks in a cluster with maxima at 1217, 1225-1227, and 1198cm-1. It is noteworthy... 

Fig. 4.1.14. Difference spectrum obtained by subtracting the spectrum of acetylated red lauan (Shorea polysperma) MWL from the spectrum of the same MWL before acetylation. (Resolution 4cm-1, 64 scans, KBr pellet technique)...

Rosencwaig A (1981) Photoacoustics and photoacoustic spectroscopy Wiley, New York, 324 pp Salud EC, Faix O (1980) The isolation and characterization of lignins of Shorea species Holzforschung 34 113-121... 

Asiatic acid Shorea spp. (Dipterocarpaceae), Centella CDPK (40), PKA (22),... 

Sal fat (Shorea robusta). This tree, which grows in Northern India, is felled for timber. Its seed oil is rich in stearic acid, and it can be used as a cocoa butter equivalent (CBE). The major acids are palmitic (2-8%), stearic (35 8%), oleic (35 2%), linoleic (2-3%), and arachidic acid (6-11%). Its major triacylglycerols are of the SUS type required of a cocoa butter equivalent. Sal olein is an excellent emolhent, and sal stearin, with POP 1%, POSt 13%, and StOSt 60%, is a superior cocoa butter equivalent (122-124). It is one of the six permitted fats (palm oil, iUipe butter, kokum butter, sal fat, shea butter, and mango kernel fat), which, in some countries at least, can partially replace cocoa butter in chocolate (86). 

Dryobalanops sp./Kapur Dyera sp./Jelutong Eugenia sp./Kelat Michelia sp./Champaka Quercus sp./Borneo oak Shorea sp./Balau ... 

Shorea sp./Light red meranti Shorea sp./White meranti Tarrietia/Tersling Vatica sp./Pesak... 

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