Vegetable oils. I.—The component acids of  Strophanthus sarmentosus  seed oil | Zendy

Gunstone F. D. | Zendy

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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.

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