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Investigation of Barcelona and Du Chilly filbert nuts. I. Chemical study of Barcelona and Du Chilly filbert nuts and oils

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Journal of the American Oil Chemists’ Society

Summary

Barcelona and Du Chilly fibert nuts have been analyzed for their principal constituents. The characteristics of the oils obtained by solvent extraction and by cold expression have been determined and their fatty acid composition has been ascertained. Most of the chemical and physical characteristics of the oils as determined in this laboratory agree well with values previously reported by other investigators on European varieties. However, our study of the oil components shows a considerable difference in fatty acid composition.

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Author information

Authors and Affiliations

  1. Department of Agricultural Chemistry, Oregon State College, Corvallis, Oregon

    S. C. Fang & D. E. Bullis

Authors
  1. S. C. Fang
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  2. D. E. Bullis
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Additional information

The data in this paper are taken from a thesis presented by Sheng Chung Fang to the Faculty of the Graduate School of Oregon State College in partial fulfillment of the requirements for the degree of Doctor of Philosophy.

Published as Technical Paper No. 569 with the approval of the Director of the Oregon Agricultural Experiment Station. Contribution of the Department of Agricultural Chemistry.

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Fang, S.C., Bullis, D.E. Investigation of Barcelona and Du Chilly filbert nuts. I. Chemical study of Barcelona and Du Chilly filbert nuts and oils. J Am Oil Chem Soc 26, 512–515 (1949). https://doi.org/10.1007/BF02822059

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  • DOI: https://doi.org/10.1007/BF02822059

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