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Minor components of olive oils. II. trans ‐9Ų10‐epoxystearic acid in orujo oil
Author(s) -
Vioque E.,
Morris L. J.,
Holman R. T.
Publication year - 1961
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/bf02631906
Subject(s) - chemistry , olive oil , epoxy , organic chemistry , fatty acid , food science
An orujo oil (sulfur olive oil) has been shown to contain several elasses of oxygenated fatty acids amounting to more than 10% of the total oil. Epoxy acids amount to 3.6% of the fatty acids of this oil and monohydroxy acids constitute a turther 6%. The major epoxy acid has been proven to be trans ‐9Ų10‐epoxystearic acid.
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