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Chemistry of Natural Compounds

, Volume 6, Issue 4, pp 410–412 | Cite as

Study of the oils of some species ofAmygdalus

  • G. A. Stepanenko
  • A. U. Umarov
  • A. L. Markman
Article
  • 88 Downloads

Conclusions

1. The oils of wild almonds are very similar in fatty acid composition and physical and chemical properties to the oil of cultivated almonds.

2. The oils ofAmygdalus bucharica andA. Petounnicovii have a higher content of triunsaturated glycerides than the oil of cultivated almonds.

3. The replacement of cold pressing of almond kernels by low-temperature extraction does not adversely affect the quality of the oils. They do not contain any hydrocyanic acid and, according to pharmacological tests, can be recommended as medicinal oils.

Keywords

Fatty Acid Composition Saturated Acid Ignition Temperature Amygdalin Ammonium Thiocyanate 

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References

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    P. Gr. Pifferi, Riv. Ital. sostanze grasse, 43, 505–508, 1966.Google Scholar
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    Handbook on Methods of Investigation in the Oils and Fats Industry, Vol. 1, Book 2 [in Russian], Leningrad, 937, 1967.Google Scholar
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    Van der Val, The Triglyceride Composition of Natural Fats, 3, London, 1956.Google Scholar
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    State Pharmacopeia of the USSR [in Russian], Tenth Edition, Moscow, 484, 1968.Google Scholar

Copyright information

© Consultants Bureau 1973

Authors and Affiliations

  • G. A. Stepanenko
    • 1
  • A. U. Umarov
    • 1
  • A. L. Markman
    • 1
  1. 1.Institute of the Chemistry of Plant Substances, AS UzSSRUSSR

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