The fatty oils from the seeds of Hyptis spicigera and Ocimum viride from Nigeria, and of O. kilimandscharicum, Euphorbia calycina, E. erythracac, and Charozophora plicata from the Sudan, have been examined with reference to their component fatty acids and their suitability as drying oils. The oils of H. spicigera, O. kilimandscharicum and Euphorbia calycina closely resemble conophor oil in their fatty acids and their high content of linolenic acid; that of E. erythracae is very similar to linseed oil in composition, and C. plicata seed oil resembles cottonseed oil in its proportions of linolcic, oleic and saturated acids, Features in the distribution, cultivation, or harvesting of the seeds under discussion would appear to present certain difficulties in their commercial exploitation as compared with Tetracarpidium (conophor), but it is clear seeds which yield oils equal or superior to linseed oil in drying properties, as indicated by their respective contents of linolenic glycerides.
The fatty oils which form about 40% of the dried seeds of West Indian grape fruits, oranges and limes have been studied with respect to their component acids and glycerides. The mixed fatty acids of each seed oil arc broadly similar in their content of 23‐25% of palmitic, 5‐10% of stearic, nearly 40% of Unoleic and about 20‐25% of oleic acid, with in addition a few per cent of linolenic acid. Apart from the last‐named acid, there is considerable resemblance between the component acids of the Citrus seed oils and those of cottonseed oil. This resemblance extends also to the constituent mixed glycerides of the oils. The Citrus seed oils are of good quality in the raw condition and are readily refined and deodorized to give oils of high edible quality. The latter, in view of the presence of some linolenic glycerides, would be expected to be more prone to oxidative rancidity than cottonseed oil, but by partial hydrogenation the Citrus seed oils yield soft solid fats which when refined and deodorized could form excellent lard substitutes. The quantities of Citrus seeds available technically, however, may not be sufficiently large to permit the oils to be of practical interest to the edible fat industry.
Ben (Behen) oil, seed fat of Moringu oleifrra, was obtained in 30';; yield from the kernels of Trinidad seed, and had iodine value 67. I and free fatty acidity (as oleic) 6.57". Its component acids were palmitic 5 '5, stearic 7.8, arachidic, behenic and lignoceric (together) 9.2, hexadecenoic 0.9, and. linolcic o.8Yo (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 6yA yield from Jamaican kernels ; it is a solid fat (iodine value 49' I), with component acids palmitic 4.4, stearic 4 . 5 , arachidic 3-02 oleic 4 . 7 and liiolcic 5 . 4 ' 3 , (wt.). The composition of the \Vest Indian mango fat affercd from that recently recorded for a specimen from India, its unsaturation bcing 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).In the c o m e of studies of a range of West Indian seed fats, undertaken on behalf of the Colonial Products Research Council, we received small samples of ben (behen) and mango seeds. Although these two seed fats have at present no special technical interest, the opportunity was taken to examine the composition of their respective fatty acids, both as a matter of general interest and also because only a single detailed study of each fat has previously been undertaken, Ben (behen) oil Ben or behen oil is the seed fat of Moringa oleifera (Moringaceae), a shrub originating in Asia Minor and India, but introduced into the East and West Indies many years ago, the earliest record of its appearance in Jamaica being in 1784. A specimen of the oil appears to have been in the hands of Voelckerl in 1848, and from it he isolated an acid melting at about 76" to which he gave the name "behenic," from the native name (behen) of the tree. The ndocosanoic acid, C,,H4,0, of the saturated series, thus derives its common name from a plant, the seed fat of which is now known to contain very minor proportions of bchenic acid. Indeed, the acid occm rarely, and then as a rule onlv in insinnificant amounts. in anv natural fat (the onlv The mixed acids and also fractions B and C were examined spectroscopically after alkali isomerisation at 180" for 60 minutes (the mixed acids, after alkali isomerisation at 170" for 15 minutes, showed no absorption maximum at:268 mp, Le., linolenic acid was not present) : Fractions A, B and C were separately converted into methyl esters, which were fractionally distilled under vacuum in the usual manner. From the resulting data the component acids of the ben oil were calculated to be as shown in Jamieson's analysis (loc. cit!), added in the final column of Table 11, is on the whole similar to ours, differ& mainly in a somewhat higher content of linoleic acid and in the larger proportions assigned to behenic acid j he used a lead salt separation, fractionating the ...
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