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The fatty acids and glycerides of okra seed oil
Author(s) -
Crossley A.,
Hilditch T. P.
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.2740020604
Subject(s) - glyceride , unsaponifiable , chemistry , iodine value , cottonseed oil , oleic acid , fatty acid , linoleic acid , palmitic acid , saponification value , cottonseed , food science , organic chemistry , chromatography , biochemistry
The component acids and glycerides of okra seed oil (iodine value 94.0, free fatty acid 0.1%, unsaponifiable matter 1.2%) from the Sudan have been investigated. The acids comprised palmitic 23.8%, stearic 7.4%, oleic 27.1% and linoleic 41.7% (wt.). The glycerides included about 40% of saturated‐oleo‐linoleins, 25% of triunsaturated glycerides (mainly oleodilinolein), 10% of saturated‐dilinoleins and 23% of glycerides containing two saturated acid groups with either an oleic or a linoleic group. The oil is very closely similar in constitution to cottonseed oil and, providing the harvesting of the seed and its subsequent decortication present no insuperable difficulties, it should be completely suitable for all uses to which cottonseed oil is put.