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The component acids and glycerides of pentaclethra (Leguminosae) and lophira (Ochnaceae) seed fats
Author(s) -
Hilditch T. P.,
Meara M. L.,
Patel C. B.
Publication year - 1951
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740020307
Subject(s) - behenic acid , glyceride , stearic acid , chemistry , oleic acid , composition (language) , food science , botany , organic chemistry , biology , palmitic acid , biochemistry , fatty acid , linguistics , philosophy
The seed fats of these West African species of plants contain 15–20% of saturated acids (mainly behenic or lignoceric) of higher molecular weight than stearic acid; the unsaturated acids are confined to oleic and linoleic in varying proportions. The composition of the mixed glycerides in the fats conforms closely to the usual ‘evenly‐distributed’ type. Although the fats are probably capable of use as supplementary sources of edible fats, the presence in appreciable proportions of behenic and/or lignoceric acid is disadvantageous either for edible purposes or, more especially, for soap making. In a specimen of deteriorated seed fat from Lophira alata, it was observable that the behenic acid present had proved relatively resistant to enzyme action.