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The fatty acid composition of purified fractions of cold‐pressed peanut oil
Author(s) -
Senn Vincent J.
Publication year - 1969
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/bf02544371
Subject(s) - peanut oil , chemistry , composition (language) , chromatography , homogeneous , gas chromatography , fatty acid , fraction (chemistry) , column chromatography , food science , biochemistry , organic chemistry , raw material , linguistics , philosophy , physics , thermodynamics
Cold‐pressed peanut oil was separated into chromatographically homogeneous fractions by column chromatography. The fatty acid composition of the major fractions was determined by gas chromatography. The phosphatides, and especially the cephalins, had a higher palmitate content than did the triglycerides. Palmitate was the dominant fatty acid in the phosphatidyl‐serines.