SOME FATTY ACIDS OF PEANUT, HICKORY, AND ACORN OILS
- 1 December 1953
- journal article
- research article
- Published by Canadian Science Publishing in Canadian Journal of Chemistry
- Vol. 31 (12), 1173-1180
- https://doi.org/10.1139/v53-151
Abstract
Eicosenoic and docosenoic acids have been identified as constituents of the glycerides of peanut oil (Arachis hypogaca L. var. Spanish). Hexadecenoic acid could not be detected; if present, the amount in this sample of oil is judged to be less than 0.3% of the fatty acids. The oils of the bitter hickory nut (Caryacordiformis Koch) and acorn (Quercusalba L.) have the ordinary palmitate–oleate–linoleate composition. Neither contained a detectable amount of eicosenoic acid. Estimated proportions of some of the acids in these oils are given.This publication has 4 references indexed in Scilit:
- FATTY ACIDS OF FILBERT OIL AND NASTURTIUM SEED OILCanadian Journal of Chemistry, 1953
- The use of low‐temperature crystallisation in the determination of component acids of liquid fats. I. fats in which oleic and linoleic acids are major componentsJournal of the Society of Chemical Industry, 1945
- THE OCCURRENCE OF SOME PREVIOUSLY UNREPORTED FATTY ACIDS IN PEANUT OILPublished by Elsevier ,1944
- The Composition of the Fatty Oil from Carya Cordifornia NutsJournal of the American Chemical Society, 1940