The fatty acid composition of  Hibiscus sabdariffa  seed oil | Zendy

Ahmed Wahab K. Abdel | Zendy; Hudson J. F. Bertram | Zendy

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The fatty acid composition of Hibiscus sabdariffa seed oil

Author(s) -

Ahmed Wahab K. Abdel,

Hudson J. F. Bertram

Publication year - 1982

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.2740331217

Subject(s) - hibiscus sabdariffa , oleic acid , palmitic acid , hibiscus , food science , chemistry , linoleic acid , fatty acid , myristic acid , stearic acid , botany , composition (language) , cultivar , biology , biochemistry , organic chemistry , linguistics , philosophy

Analysis of Hibiscus sabdariffa seed oil from different seed collections (or cultivars), representing different growing areas, showed differences in the fatty acid pattern, especially with respect to linoleic (30.1‐37.45%) and epoxyoleic (trace to 5.3%). The results showed different values from those previously reported for the cyclopropenoid fatty acid, found to be malvalic acid (0.4‐2.0%), responsible for the positive Halphen response of the oil. It is now also established that the oil contains dihydrosterculic acid (1.0‐1.6%) which has been reported previously in other species of the genus Hibiscus. The results of the rest of fatty acids showed ranges for myristic 0.2‐0.5%, palmitic 17.4‐22.6%, stearic 3.9‐5.2% and oleic acid 34.6‐39.8%.

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