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Studies of unsaponifiables in several vegetable oils

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Lipids

Abstract

The unsaponifiable fractions of soybean, cottonseed, coconut, olive, and avocado oils have been studied in detail. The oils differed in the contents of total unsaponifiables, squalene, tocopherols, and sterols and also in the composition of the tocopherol and sterol fractions. The presence of absence of individual unsaponifiable components may help in establishing the identity of each of the investigated oils and in detecting of admixture by another oil.

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Authors and Affiliations

  1. Department of Food Engineering and Biotechnology, Technion-Israel Institute of Technology, Haifa, Israel

    Tamar Gutfinger & A. Letan

Authors
  1. Tamar Gutfinger
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  2. A. Letan
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Gutfinger, T., Letan, A. Studies of unsaponifiables in several vegetable oils. Lipids 9, 658–663 (1974). https://doi.org/10.1007/BF02532171

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  • DOI: https://doi.org/10.1007/BF02532171

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