Characteristics of Prickly Lettuce Seed Oil in Relation to Methods of Extraction

✍ Scribed by Ramadan, A. A. S.

• Publisher: John Wiley and Sons
• Year: 1976
• Tongue: English
• Weight: 297 KB
• Volume: 20
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19760200602

✦ Synopsis

Abstract

Samples of seed oil of prickly lettuce (Lactuca Sacriola oleifera) which had been obtained by pressing or by extracting with acetone, ethyl ether, petroleum ether or carbon tetrachloride were analysed for the following parameters: viscosity, saponification number, iodine number, thiocyanogen value, unsaponifiable matter, free fatty acids, peroxide number and fatty acid composition. The different parameters varied in part considerably in relation to the method of production (pressing or solvent extraction) and to the solvent. It is tried to interprete these relationships.