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Oil content and composition of the seed in the world collection of sesame introductions
Author(s) -
Yermanos D. M.,
Hemstreet S.,
Saleeb W.,
Huszar C. K.
Publication year - 1972
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/bf02545131
Subject(s) - iodine value , stearic acid , oleic acid , linoleic acid , composition (language) , food science , chemistry , iodine , acid value , botany , negative correlation , palmitic acid , fatty acid , horticulture , biology , organic chemistry , biochemistry , medicine , linguistics , philosophy
The quantity and quality of oil was studied in 721 introductions of sesame seed. The mean oil content was 53.1% and the iodine value 117.4. The mean per cent fatty acid composition was: palmitic 9.5, stearic 4.4, oleic 39.6 and linoleic 46.0. The oil was clear, colorless in 47.4% of the samples and light green in 37.2%. The remainder of the oil samples were dark green or brown. Short plants tended to have colorless oil while tall plants had light green oil. Early plants had a higher seed oil content. Earliness, yellow seed color and large seed size were associated with lower iodine value. A significant negative correlation was found between oleic and linoleic acid content. There was no correlation between oil content and iodine value of the oil.