SOME FATTY ACIDS OF PEANUT, HICKORY, AND ACORN OILS

Abstract

Eicosenoic and docosenoic acids have been identified as constituents of the glycerides of peanut oil (Arachis hypogaca L. var. Spanish). Hexadecenoic acid could not be detected; if present, the amount in this sample of oil is judged to be less than 0.3% of the fatty acids. The oils of the bitter hickory nut (Caryacordiformis Koch) and acorn (Quercusalba L.) have the ordinary palmitate–oleate–linoleate composition. Neither contained a detectable amount of eicosenoic acid. Estimated proportions of some of the acids in these oils are given.