The composition of commercial palm oils. Part VI. Component acids and glycerides of a belgian congo palm oil (studied with the aid of low-temperature crystallization)

✍ Scribed by Hilditch, T. P. ;Meara, M. L. ;Roels, O. A.

• Publisher: Wiley (John Wiley & Sons)
• Year: 1947
• Weight: 568 KB
• Volume: 66
• Category: Article
• ISSN: 0368-4075
• DOI: 10.1002/jctb.5000660809

✦ Synopsis

Abstract

In the determination of the component acids of the palm oil, preliminary resolution (prior to ester‐fractionation) of the mixed acids by lead salt separation and by crystallization from solvents has been compared. The acids left in solution in acetone at —40° were shown to contain 2·4% of linolenic acid, the presence of which in palm oil has not been reported previously. Low‐temperature crystallization gives more precise data than lead salt separation for unsaturated acids, especially when these are present only in small proportions, but may give somewhat lower values for stearic and palmitic acids when the latter are present in quantity. The component acids of the palm oil were: myristic 2·4%, palmitic 41·6%, stearic 6·3%, hexadecenoic 1·8%, oleic 38·0%, linoleic 9·5%, and linolenic 0·4% (wt.).

The glyecrides in the neutral palm oil were resolved by systematic crystallization from acetone or ether at temperatures between —50° and +15° into six fractions which varied in iodine value from 95·1 to 11·0. The component acids and any fully‐saturated glyecrides present in the fractions were separately determined and the chief component glycerides were estimated to be: myristodiolein, palmitodiolein and oleopalmitolinolein (together) 37%, oleodipalmitin 33%, oleopalmitostearin 11%, oleomyristopalmitin, stearodiolcin and tripalmitin each about 5%, linoleodiolein 3%.