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Seed fats of some New Zealand Juncaceae
Author(s) -
Morice Isobel M.
Publication year - 1967
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.2740180311
Subject(s) - palmitic acid , stearic acid , linoleic acid , juncus , linolenic acid , oleic acid , botany , biology , fatty acid , composition (language) , chemistry , food science , biochemistry , organic chemistry , ecology , wetland , linguistics , philosophy
The seed fats of nine species of Juncus L. and five varieties of Luzula DC, both of the family Juncaceae, have been shown to be somewhat similar to one another in fatty acid composition but are nevertheless distinguishable. They differ from those of the family Agavaceae 1 in containing the following range of fatty acids: linoleic acid 28‐58%, oleic acid 22‐55%, palmitic acid 6‐19%, stearic acid 1‐4%, linolenic acid 0‐7%, and small amounts of C 12 , C 14 , C 15 , C 17 ,C 19 , C 20 , and C 24 acids.