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Chemical characteristics of canarium salomonense oil
Author(s) -
Martin James,
Harris Ron
Publication year - 1993
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.2740610318
Subject(s) - food science , chemistry , stearic acid , palm oil , palmitic acid , fatty acid , oleic acid , chemical composition , botany , organic chemistry , biology , biochemistry
Canarium salomonense (ngali nuts) had an oil content of 736 g kg −1 dry weight. The major fatty acids present were oleic (41–6%), palmitic (34–9%) and stearic (12–6% of the total fatty acids). The nuts produced a yellow oil which had a low free fatty acid content. The fatty acid composition of C salomonense is similar to palm oil and could be used as a general purpose cooking oil.
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