Notes on the component acids of west indian ben and mango seed oils

✍ Scribed by Dunn, H. C. ;Hilditch, T. P.

• Publisher: Wiley (John Wiley & Sons)
• Year: 1947
• Weight: 357 KB
• Volume: 66
• Category: Article
• ISSN: 0368-4075
• DOI: 10.1002/jctb.5000660703

✦ Synopsis

Abstract

Ben (Behen) oil, seed fat of Moringa oleifera, was obtained in 30% yield from the kernels of Trinidad seed, and had iodine value 67·1 and free fatty acidity (as oleic) 6·5%. Its component acids were palmitic 5·5, stearic 7·8, arachidic, behenic and lignoceric (together) 9·2, hexadecenoic 0·9, and linoleic 0·8% (wt.). Its composition suggests that, if available in suitable quantity and quality, it would be equal to olive oil for edible purposes. Mango seed fat was obtained in 6% yield from Jamaican kernels; it is a solid fat (iodine value 49·1), with component acids palmitic 4·4, stearic 42·5, arachidic 3·0, oleic 44·7 and linolcic 5·4% (wt.). The composition of the West Indian mango fat differed from that recently recorded for a specimen from India, its unsaturation being distinctly higher owing to the presence of linoleic glycerides apparently absent from the Indian fat. The high stearic content of mango fat is unusual for a seed fat from its botanical family. Mango fruit contains only small traces of fat (iodine value 91).