• Media type: E-Article
  • Title: Component acids of Luff a seed oils
  • Contributor: Badami, R. C.; Daulatabad, C. D.
  • Published: Wiley, 1967
  • Published in: Journal of the Science of Food and Agriculture, 18 (1967) 10, Seite 445-446
  • Language: English
  • DOI: 10.1002/jsfa.2740181002
  • ISSN: 0022-5142; 1097-0010
  • Keywords: Nutrition and Dietetics ; Agronomy and Crop Science ; Food Science ; Biotechnology
  • Origination:
  • Footnote:
  • Description: AbstractSeed oils of Luffa acutangula and Luffa aegyptiaca were examined for their component acids by reversed‐phase partition column chromatography with the following results: L. acutangula: lauric, 0.5%; Myristic, 0.7%; palmitic, 12.9%; stearic, 7.8%; arachidic, 0.5%; behenic, 1.0%; hexadecenoic, 4.3%; oleic, 22.1%; and linoleic, 50.2%. L. aegyptiaca: lauric, 0.2%; myristic, 1.0%; palmitic, 11.2%; stearic, 9.9%; arachidic 0.8%; behenic, 1.1%; hexadecenoic, 2.9%; oleic, 24.1%; linoleic, 48.3%; and linolenic, 0.5%. Epoxy oleic acid reported to be present in the seed oil of L. acutangula was not detected in the sample investigated.