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Seed oils of Acacia holosericea A. Cunn. ex G. Don.: Characteristics and composition
Author(s) -
Prasad N. B. L.,
Azeemoddin G.
Publication year - 1996
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02517958
Subject(s) - aril , botany , composition (language) , acacia , horticulture , chemistry , elaeis guineensis , food science , biology , palm oil , linguistics , philosophy
Like the fruits of Elaeis guineensis , the seeds of Acacia holosericea have two types of oils. One is present in the yellow aril (56%), which is attached to the black seed, and the other is in the kernel of the seed (12%). The proximate composition of seed and the physicochemical characteristics of the solvent‐extracted oils are reported. The aril fat is quite different from the seed oil in all respects. In descending order, the major fatty acids in aril fat are 18∶1 (54.35%), 16∶0 (29.3%), and 18∶2 (8.0%), whereas in seed (−aril) oil, the order is 18∶2 (59.45%) 18∶1 (20.2%), and 16∶0 (10.0%). In whole seed (+aril) oil, the order is 18∶2 (53.3%), 18∶1 (25%), 16∶0 (12.6).