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Studies of unsaponifiables in several vegetable oils
Author(s) -
Gutfinger Tamar,
Letan A.
Publication year - 1974
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02532171
Subject(s) - unsaponifiable , squalene , sterol , food science , tocopherol , chemistry , ergosterol , composition (language) , cottonseed , cottonseed oil , botany , biology , organic chemistry , cholesterol , vitamin e , biochemistry , antioxidant , linguistics , philosophy
The unsaponifiable fractions of soybean, cottonseed, coconut, olive, and avocado oils have been studied in detail. The oils differed in the contents of total unsaponifiables, squalene, tocopherols, and sterols and also in the composition of the tocopherol and sterol fractions. The presence of absence of individual unsaponifiable components may help in establishing the identity of each of the investigated oils and in detecting of admixture by another oil.