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Vegetable oils. X. —Examination of component acids of Argemone mexicana seed oil by reversed‐phase chromatography
Author(s) -
Badami R. C.,
Gunstone F. D.
Publication year - 1962
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.2740130407
Subject(s) - myristic acid , palmitic acid , oleic acid , linoleic acid , stearic acid , chemistry , chromatography , ricinoleic acid , arachidic acid , food science , fatty acid , biochemistry , organic chemistry , castor oil
Samples of argemone oil from Jamaica and from India contain Myristic acid (0, 1), palmitic acid (9, 12), stearic acid (5, 5), arachidic acid (0, 1), oleic acid (33. 23), and linoleic acid (53, 58%, respectively). The content of ricinoleic acid cannot exceed 1‐2% if it is present at all.