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Chemical examination of sugar cane oil
Author(s) -
Whyte Donald Edward,
Hengeveld Betty
Publication year - 1950
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/bf02634880
Subject(s) - chemistry , sugar , unsaponifiable , organic chemistry , glyceride , palmitic acid , fraction (chemistry) , food science , fatty acid
Summary Sugar cane oil from Cuban cane has been shown to contain fatty acids, heptane insoluble acids, sterols, resinous hydrocarbons and alcohols, glycerine, and sugars. The acids from sugar cane oil can be separated into two major fractions, fatty acids and heptane insoluble acids. The latter (which are probably hydroxy acids) are relatively unstable to heat and polymerize during distillation. The fatty acids were found to consist mainly of linoleic (36.1%) and palmitic (25.0%) acids with lesser amounts of oleic (10.2%), linolenic (6.9%), and arachidic (7.6%) acids. Glycerine is present, and it would appear that the greater part of the acids occur as glycerides in the sugar cane oil. The unsaponifiable fraction is mainly unsaturated hydrocarbons with smaller amounts of sterols and other alcohols.