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Fatty acid composition of Iranian citrus seed oils
Author(s) -
Filsoof M.,
Mehran M.
Publication year - 1976
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/bf02586282
Subject(s) - arachidic acid , chemistry , food science , palmitic acid , composition (language) , myristic acid , stearic acid , fatty acid , linolenic acid , palmitoleic acid , linoleic acid , botany , biology , biochemistry , organic chemistry , linguistics , philosophy
Fatty acid compositions of seed oils from eight Iranian citrus fruits were determined. The ranges of values for major fatty acids were 21.8–29.4% palmitic, 3.1–7.60% stearic, 0.3–1.3% palmitoleic, 23.5–32.3% oleic, 33.5–39.8% linoleic, and 3.1–7.6% linolenic. Low amounts (up to 0.1%) of myristic and arachidic acids and traces of a few unidentified ones constituted minor fatty acids.
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