The component fatty acids and glycerides of coconut oils | Zendy

Dale Amy Pauline | Zendy; Meara M. L. | Zendy

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The component fatty acids and glycerides of coconut oils

Author(s) -

Dale Amy Pauline,

Meara M. L.

Publication year - 1955

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.2740060308

Subject(s) - coconut oil , glyceride , capric acid , chemistry , food science , myristic acid , coco , composition (language) , chromatography , lauric acid , organic chemistry , palmitic acid , fatty acid , linguistics , philosophy , artificial intelligence , computer science

Specimens of coconut oil of Indonesian, Solomon Islands and Ceylonese origin have been found to contain the following fatty acids: caprylic 7.7,8‐1,7‐3; capric 9.7,8‐1,7.5; lauric 45.0,46.3,47‐8; myristic 18.0, 17.4, 18‐9; palmitic 8.4, 8‐6, 7‐6; stearic 3.7, 2‐0, 2‐5; arachidic —, 1.5, 0‐4; oleic 5‐8, 5‐5, 6‐3; linoleic 1‐5, 2‐2, 1‐7% (wt.). These data, taken in conjunction with earlier analytical figures, indicate that the composition of coconut oils produced in widely scattered regions remains practically constant. The oil consists of a very complex mixture of mixed triglycerides, only two components of which (myristodilaurin and lauromyristopalmitin) occur to the extent of over 10%.

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