The component fatty acids and glycerides of dhupa fat

✍ Scribed by Balxca, M. N. ;Meara, M. L.

• Publisher: Wiley (John Wiley & Sons)
• Year: 1949
• Weight: 371 KB
• Volume: 68
• Category: Article
• ISSN: 0368-4075
• DOI: 10.1002/jctb.5000680205

✦ Synopsis

Abstract

The Component fatty acids and glycerides of Dhupa fat have been determined by a combination of the low‐temperature crystallization, lead salt separation, and spectrophotometric techniques. The major Component fatty acids of a number of specimens range from palmitic 10‐13, steam 39‐45, oleic 37‐48% (wt.) with minor amounts of myristic, arachidic, hexadecenoic, linoleic and linolenic acids. Comparison of Dhupa fatty acids with those of the seed fats of other members of the same botanical family indicates a general similarity in stearic and oleic acid contents, palmitic acid being more variable. Component glycerides arc similar with respect to the total amounts of mono‐unsaturated and di‐unsaturated glycerides present, but differences arc observed in some of the individual mixed glycerides, notably oleopalmitostearin and oleudipalmitins in the palmito‐glyceride contents. Dhupa fat, like other seed fats of the Dipterocarpaceae conforms very closely to the rule of even distribution.