CHEMICAL CHARACTERISTICS OF CANARIUM-SALOMONENSE OIL

Authors
MARTIN J HARRIS R
Citation
J. Martin et R. Harris, CHEMICAL CHARACTERISTICS OF CANARIUM-SALOMONENSE OIL, Journal of the Science of Food and Agriculture, 61(3), 1993, pp. 383-384
Citations number
9
Categorie Soggetti
Agriculture,"Food Science & Tenology
Journal title
Journal of the Science of Food and Agriculture → ACNP
ISSN journal
00225142
Volume
61
Issue
3
Year of publication
1993
Pages
383 - 384
Database
ISI
SICI code
0022-5142(1993)61:3<383:CCOCO>2.0.ZU;2-4
Abstract
Canarium salomonense (ngali nuts) had an oil content of 736 g kg-1 dry weight. The major fatty acids present were oleic (41.6 %), palmitic ( 34.9 %) and stearic (12.6 % of the total fatty acids). The nuts produc ed a yellow oil which had a low free fatty acid content. The fatty aci d composition of C salomonense is similar to palm oil and could be use d as a general purpose cooking oil.