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Analyses of pecan, peanut, and other oils by gas‐liquid chromatography and ultra‐violet spectrophotometry
Author(s) -
French R. B.
Publication year - 1962
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/bf02632757
Subject(s) - peanut oil , chemistry , linoleic acid , palmitic acid , food science , oleic acid , chromatography , fatty acid , organic chemistry , biochemistry , raw material
Comparative analyses of oils obtained from 12 varieties of pecans, 11 of peanuts, two of avocados and one each of citrus seed, Wesson oil, corn, and of lard by GLC and UV procedures showed good agreement except for Wesson oil, corn oil, and lard. Iodine values computed from GLC results checked Wijs values closely. Oleic acid ranged from 51 to 77% in pecans and from 43 to 64% in the peanut with linoleic acid in complementary percentages. Level of palmitic acid in the peanut varied directly with level of linoleic acid, in the avocado it apparently varied directly with level of hexadecenoic acid while in the pecan the level of palmitic remained constant even though the level of unsaturated acids varied widely. Both peanuts and pecans were locally grown under similar environmental conditions.