Premium
Vegetable oils. VII. — Strophanthus seed oils
Author(s) -
Gunstone F. D.,
Morris L. J.
Publication year - 1959
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.2740101003
Subject(s) - chemistry , botany , organic chemistry , food science , chromatography , biology
A further range of Strophanthus oils has been examined. All contain 9‐hydroxyoctadec‐12‐enoic acid (6‐15%) and may also contain minor amounts (≯0.1%) of erythro ‐9 : 10‐dihydroxystearic acid. The estimation of hydroxy esters by the quantitative infra‐red spectroscopic method is discussed and the optical rotations of the unsaturated hydroxy acid and some of its derivatives are reported.