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Composition of the seed fat of ceylon sweet orange
Author(s) -
Weerakoon A. H.
Publication year - 1960
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.2740110508
Subject(s) - glyceride , chemistry , food science , composition (language) , chromatography , organic chemistry , fatty acid , philosophy , linguistics
A study has been made of the composition of the fatty oil which forms about 33% of the dried whole seed. The principal component fatty acids are palmitic (21·8% wt.), oleic (27·4%) and linoleic (34·2%). Myristic and stearic acids each form about 6–7% and linolenic about 2% of the total fatty acids. Lauric and arachidic acids occur in traces. The fat consists chiefly of monosaturated‐diunsaturated (54%) and disaturated‐monounsaturated (22%) glycerides. Triunsaturated glycerides form about 18% of the fat and fully saturated glycerides about 6%. The fat conforms to ‘even distribution’ except for the presence of the small percentage of fully saturated glycerides.