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A chemical study of the fruits of three south african Ximenia species, with special reference to the kernel oils
Author(s) -
Ligthelm S. P.,
Horn D. H. S.,
Schwartz H. M.,
Von Holdt M. M.
Publication year - 1954
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.2740050606
Subject(s) - citric acid , oleic acid , chemistry , pulp (tooth) , chemical composition , composition (language) , food science , kernel (algebra) , botany , biology , biochemistry , organic chemistry , mathematics , medicine , linguistics , philosophy , pathology , combinatorics
The average composition of the fruits was found to be: fruit pulp 81%, hull 4% and kernel 15%. The high acidity of the fruit juice, 8.6%, was accounted for entirely by citric acid. The kernels contained 64‐65% of oil, 18‐20% of protein and 4% of fibre. In addition to the acids already found by other workers, a tetracosenoic and an octacosenoic acid were isolated from the kernel oils and a hydroxyoctadecanoic acid was found in the hydrogenated acid mixture from one species. The component acids of the oils from the three species, which were similar in composition, included oleic acid (32.5‐40.5%), ximenynic acid (22‐24.3%), tetracosenoic acid (3.0‐7.0%), hexacosenoic (ximenic) acid (3.5‐8.7%), octacosenoic acid (4.7‐12.2%) and triacontenoic (lumequeic) acid (3.0‐7.0%).