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Chemical investigation of seed oil of sesbania aegyptica
Author(s) -
Farooq M. O.,
Ahmad M. S.,
Malik M. A.
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.2740051009
Subject(s) - sesbania , fractionation , chemistry , food science , palmitic acid , botany , linoleic acid , chemical composition , linolenic acid , organic chemistry , biology , fatty acid
The composition of the mixed fatty acids from the seed oil of Sesbania aegyptica , as determined by the thiocyanometric and fractionation methods, has been found to be oleic 24.4, linoleic 36.3, linolenic 10.9, palmitic 8.98, stearic 17.53 and lignoceric 1.89%. The saturated acids were obtained by the Bertram oxidation method.