Abstract
Comparative analyses of oils obtained from 12 varieties of pecans, 11 of peanuts, two of avocados and one each of citrus seed, Wesson oil, corn, and of lard by GLC and UV procedures showed good agreement except for Wesson oil, corn oil, and lard. Iodine values computed from GLC results checked Wijs values closely. Oleic acid ranged from 51 to 77% in pecans and from 43 to 64% in the peanut with linoleic acid in complementary percentages.
Level of palmitic acid in the peanut varied directly with level of linoleic acid, in the avocado it apparently varied directly with level of hexadecenoic acid while in the pecan the level of palmitic remained constant even though the level of unsaturated acids varied widely. Both peanuts and pecans were locally grown under similar environmental conditions.
Similar content being viewed by others
References
Hilditch, T. P. The Chemical Constituion of Natural Fats, 3rd ed. rev. 1956. A—p. 234; b—p. 171; c—p. 445; d—p. 575.
Official and Tentative Methods of the American Oil Chemists' Society, 2nd ed., rev. to 1957, Cd. 1-25.
Cd. Official and Tentative Methods of the American Oil Chemists' Society, 2nd ed., rev. to 1957, Cd. 7-48.
Hammons, Ray. Quoted from letter 10/3/58.
Freeman, A. J., Nelle J. Morris, and Robert K. Willich, AIC. 370, March 1954, p. 22.
Craig, B. M., and N. L. Murty. JAOCS,36, 549–52 (1959).
Herb, S. F., Paul Magidman, and R. W. Riemenschneider, JAOCS,37, 127–9 (1960).
Author information
Authors and Affiliations
Additional information
Journal Series No. 1079 of the Florida Agricultural Experiment Station.
About this article
Cite this article
French, R.B. Analyses of pecan, peanut, and other oils by gas-liquid chromatography and ultra-violet spectrophotometry. J Am Oil Chem Soc 39, 176–178 (1962). https://doi.org/10.1007/BF02632757
Received:
Issue Date:
DOI: https://doi.org/10.1007/BF02632757