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Vegetable oils. I.—The component acids of Strophanthus sarmentosus seed oil
Author(s) -
Gunstone F. D.
Publication year - 1952
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.2740030411
Subject(s) - stearic acid , chemistry , palmitic acid , linoleic acid , oleic acid , food science , component (thermodynamics) , composition (language) , organic chemistry , botany , biochemistry , biology , fatty acid , physics , linguistics , philosophy , thermodynamics
The component acids of Strophanthus sarmentosus seed oil have been determined by the modern methods of analysis. Major component acids are palmitic (11.9%), oleic (38.3%), and linoleic (29.8%) acids; the minor components include stearic acid (9.2%), some saturated acids (4.0%) higher than stearic, and an unsaturated hydroxy‐acid (6.6%) not previously reported.