Premium
The composition of Pachyrrhizus erosus (yam bean) seed oil
Author(s) -
Broadbent J. H.,
Shone G.
Publication year - 1963
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.2740140715
Subject(s) - unsaponifiable , chemistry , composition (language) , stearic acid , chromatography , food science , palmitic acid , linoleic acid , oleic acid , fatty acid , botany , organic chemistry , biology , biochemistry , philosophy , linguistics
The fatty acid composition of the oil has been examined by gas‐liquid chromatography and found to contain 26.7% of palmitic, 5.7% of stearic, 33.4% of oleic and 34.2% of linoleic acids. The unsaponifiable matter of the oil, which contains 55% of digitonide‐forming sterols, has been separated by thin‐layer chromatography into six components, two of which give positive Liebermann‐Burchard and one positive Emmerie‐Engel tests.