Chemical investigation of Acacia seed oils

The seed oils of Acacia mollissima, A. torta, A. lenticularis and A. nilotica are found to contain 6.2, 5.3, 4.7 and 3.1%, respectively, cor‐onaric acid in addition to other fatty acids. The structure of coronaric acid was established by chemical and physical methods using Chrysanthemum coronarium s...

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Veröffentlicht in:	Journal of the science of food and agriculture 1987, Vol.39 (3), p.203-206
Hauptverfasser:	Jamal, S, Farooqi, J.A, Ahmad, M.S. Jr, Mannan, A
Format:	Artikel
Sprache:	eng
Schlagworte:	A. lenticularis A. nilotica A. torta Acacia Acacia mollissima Agronomy. Soil science and plant productions Biological and medical sciences composition coronaric acid Fat industries fatty acids Food industries Fundamental and applied biological sciences. Psychology General agronomy. Plant production Generalities. Agricultural and farming systems. Agricultural development Generalities. Production, biomass, yield. Quality Leguminosae oils seeds
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Zusammenfassung:	The seed oils of Acacia mollissima, A. torta, A. lenticularis and A. nilotica are found to contain 6.2, 5.3, 4.7 and 3.1%, respectively, cor‐onaric acid in addition to other fatty acids. The structure of coronaric acid was established by chemical and physical methods using Chrysanthemum coronarium seed oil and its derived coronaric acid as the reference sample.
ISSN:	0022-5142 1097-0010
DOI:	10.1002/jsfa.2740390303