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Processing and analysis of onionseed ( Allium cepa ) and its fixed oil
Author(s) -
Narasimha P.,
Azeemoddin Reddy G.,
Thirumala Rao S. D.
Publication year - 1989
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/bf02653292
Subject(s) - allium , stearic acid , chemistry , food science , oleic acid , palmitic acid , mathematics , botany , fatty acid , organic chemistry , biology , biochemistry
The characteristics of onionseed ( Allium cepa ) and its fixed oil are reported. The component fatty acids of the oil by GLC are: palmitic, 7.2%; stearic, 1.2%; oleic, 33.5% and linoleic, 58.1%. The oil was refined and bleached to a light color.
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