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COMPOSITION AND PROPERTIES OF COMMON OILS AND FaTS This table lists some of the most common naturally occurring • In some oils where a concentration is given for 18:2 9c,12c oils and fats . The list is separated into those of plant origin, fish (linoleic acid), other isomers of 18:2 may be included . and other marine life origin, and land animal origin . The oils and • Likewise, where a concentration is given for 18:3 9c,12c,15c fats consist mainly of esters of glycerol (i .e ., triglycerides) with (α-linolenic acid), other isomers of 18:3 may be included . fatty acids of 10 to 22 carbon atoms . The four fatty acids with the • The acid 20:5 6c,9c,12c,15c,17c, which is prevalent in highest concentration are given for each oil; concentrations are many fish oils, is often abbreviated as 20:5 ω-3 or 20:5 given in weight percent . Because there is often a wide variation in n-3 . composition depending on the source of the oil sample, a range (or sometimes an average) is generally given . More complete data on The assistance of Frank D . Gunstone in preparing this table is composition, including minor fatty acids, sterols, and tocopherols, gratefully acknowledged . can be found in the references . The acids are labeled by the codes described in the previous table, “Properties of Fatty Acids and Their Methyl Esters,” which References gives the systematic and common names of the acids . Thus 18:2 1 . Firestone, D ., Physical and Chemical Characteristics of Oils, Fats, and 9c,12c indicates a C18 acid with two double bonds in the 9 and 12 Waxes, 2nd Edition, AOCS Press, Urbana, IL, 2006 . positions, both with a cis configuration (cis,cis-9,12-octadecadi- 2 . Gunstone, F . D ., Harwood, J . L ., and Dijkstra, A . J ., eds ., The Lipid enoic acid, or linoleic acid) . Handbook, Third Edition, CRC Press, Boca Raton, FL, 2006 . The density and refractive index of the oils are typical values; 3 . Dawson, R . M . C ., Elliott, D . C ., Elliott, W . H ., and Jones, K . M ., Data superscripts indicate the temperature in °C . for Biochemical Research, Third Edition, Clarendon Press, Oxford, 1986 . Notes: 4 . Altman, P . L ., and Dittmer, D . S ., eds ., Biology Data Book, Second • The composition figure given for oleic acid (18:1 9c) often Edition, Vol . 1, Federation of American Societies for Experimental includes low levels of other 18:1 isomers . Biology, Bethesda, MD, 1972 . mp/ Density/ Refractive Iodine Saponification Type of oil Principal fatty acid components in weight % °C g cm–3 index value value Plants Almond kernel oil 18:1 9c 43–70% 18:2 9c,12c 24–30% 0 .91025 1 .46726 89–101 188–200 16:0 4–13% 18:0 1–10% Apricot kernel oil 18:1 9c 58–66% 18:2 9c,12c 29–33% 0 .91025 1 .46925 97–110 185–199 16:0 4 6–6%. 18:0 1% Argan seed oil 18:1 9c 42–55% 18:2 9c,12c 30–34% 0 .91220 1 .46720 92–102 189–195 16:0 12–16% 18:0 2–7% Avocado pulp oil 18:1 9c 56–74% 18:2 9c,12c 10–17% 0 .91225 1 .46625 85–90 177–198 16:0 9–18% 16:1 9c 3–9% Babassu palm oil 12:0 40–55% 14:0 11–27% 24 0 .91425 1 .45040 10–18 245–256 18:1 9c 9–20% 16:0 5 .2–11% Blackcurrant oil 18:2 9c,12c 45–50% 18:3 6c,9c,12c 14–20% 0 .92320 1 .48020 173–182 185–195 18:3 9c,12c,15c 12–15% 18:1 9c 9–13% Borage (star-flower) oil 18:2 9c,12c 36–40% 18:3 6c,9c,12c 17–25% 141–160 189–192 18:1 9c 14–21% 16:0 9 .4–12% Borneo tallow 18:0 39–43% 18:1 9c 34–37% 38 0 .855100 1 .45640 29–38 189–200 16:0 18–21% 20:0 1 .0% Cameline oil 18:3 9c,12c,15c 33–38% 18:2 9c,12c 15–16% 0 .92415 1 .47720 127–155 180–190 20:1 total 14–16% 18:1 9c 12–24% Canola (rapeseed) 18:1 9c 59–66% 18:2 9c,12c 24–29% –10 91 oil (low linolenic) 16:0 4–5% 18:3 9c,12c,15c 2–3% Canola (rapeseed) 18:1 9c 52–67% 18:2 9c,12c 16–25% –10 0 .91520 1 .46640 110–126 182–193 oil (low erucic) 18:3 9c,12c,15c 6–14% 16:0 3 .3–6 .0% Caraway seed oil 18:1 9c 40% 18:2 9c,12c 30% 1 .47135 128 178 18:1 6c 26% 16:0 3% Cashew nut oil 18:1 9c 57–80% 18:2 9c,12c 16–22% 0 .91415 1 .46340 79–89 180–196 16:0 4–17% 18:0 2–12% 7-9 6679X_S07.indb 9 3/24/08 3:33:57 PM 7-10 Composition and Properties of Common Oils and Fats mp/ Density/ Refractive Iodine Saponification Type of oil Principal fatty acid components in weight % °C g cm–3 index value value Castor oil 18:1 12-OH,9c 88% 18:2 9c,12c 3–5% –18 0 .95225 1 .47525 81–91 176–187 18:1 9c 2 9–6%. 22:0 2 .1% Cherry kernel oil 18:2 9c,12c 42–45% 18:1 9c 35–49% 0 .91825 1 .46840 110–118 190–198 16:0 4–9% 18:3 9c,11t,13t 3–10% Chinese vegetable tallow 16:0 58–72% 18:1 9c 20–35% 44 0 .88725 1 .45640 16–29 200–218 18:0 1–8% 14:0 0 .5–3 .7% Cocoa butter 18:0 31–37% 18:1 9c 31–35% 34 0 .97425 1 .45740 32–40 192–200 16:0 25–27% 18:2 9c,12c 2 .8–4 .0% Coconut oil 12:0 45–51% 14:0 17–21% 25 0 .91340 1 .44940 5–13 248–265 16:0 7 7–10. .2% 18:1 9c 5 .4–9 .9% Cohune nut oil 12:0 44–48% 14:0 16–17% 0 .91425 1 .45040 9–14 251–260 18:1 9c 8–10% 16:0 7–10% Coriander seed oil 18:1 6c 53% 18:1 9c 32% 0 .90825 1 .46425 86–100 182–191 18:2 9c,12c 7–14% 16:0 3–8% Corn oil 18:2 9c,12c 40–66% 18:1 9c 20–42% –20 0 .91920 1 .47225 107–135 187–195 16:0 9–16% 18:0 0–3% Cottonseed oil 18:2 9c,12c 47–58% 16:0 18–26% –1 0 .92020 1 .46240 96–115 189–198 18:1 9c 14–22% 18:0 2 .1–3 .3% Crambe oil 22:1 13c 55–60% 18:1 9c 12–15% 0 .90625 1 .47025 87–113 18:2 9c,12c 8–10% 18:3 9c,12c,15c 6–7% Cuphea seed oil 8:0 65–78% 10:0 19–24% (caprylic acid rich) 18:2 9c,12c 1–4% 16:0 0 .6–3% Euphorbia lagascae 18:1 12,13-ep,9c 64% 18:1 other 19% 0 .95225 1 .47325 102 seed oil 18:2 9c,12c 9% 16:0 4% Evening primrose oil 18:2 9c,12c 65–80% 18:3 6c,9c,12c 8–14% 1 .47920 147–155 193–198 16:0 6–10% 18:1 9c 5–12% Grape seed oil 18:2 9c,12c 58–78% 18:1 9c 12–28% 0 .92320 1 .47540 130–138 188–194 16:0 5 5–11%. 18:0 3–6% Hazelnut oil (Chilean) 18:1 9c 39% 16:1 11c 22 .7% 20:1 total 9 7%. 22:1 total 9 .5% Hazelnut oil (Filbert) 18:1 9c 72–84% 18:2 9c,12c 5 .7–22% 0 .90925 1 .47325 83–90 188–197 16:0 4 1–7. .2% 18:0 1 .5–2 .4% Hempseed oil 18:2 9c,12c 45–60% 18:3 9c,12c,15c 15–30% 0 .92125 1 .47240 145–166 190–195 18:1 9c 11–16% 16:0 6–12% Illipe (mowrah) butter 18:1 9c 34% 16:0 23% 27 0 .862100 1 .46040 53–70 188–207 18:0 23% 18:2 9c,12c 14% Jojoba oila 20:1 total 66–74% 22:1 undefined 9–19% 18:1 9c 5–12% 24:1 15c 1–5% Kapok seed oilb 18:1 9c 45–65% 16:0 10–28% 30 0 .92615 1 .46925 86–110 189–197 18:2 9c,12c 7–35% 18:0 2–9% Kokum butter 18:0 49–56% 18:1 9c 39–49% 41 1 .45640 33–37 192 16:0 2–5% 18:2 9c,12c 1–2% Kusum oil 18:1 9c 57–62% 20:0 20–25% 1 .46140 48–58 220–230 16:0 5–8% 18:0 2–6% Linola oil 18:2 9c,12c 72% 18:1 9c 16% 142 16:0 5 6%. 18:0 4 .0% Linseed oil 18:3 9c,12c,15c 52–58% 18:1 9c 18–20% –24 0 .92425 1 .48025 170–203 188–196 18:2 9c,12c 17% 18:2 9c,12c 16% Macadamia nut oil 18:1 9c 56–59% 16:1 9c 21–22% 16:0 8–9% 18:0 2–4% 6679X_S07.indb 10 3/24/08 3:33:58 PM Composition and Properties of Common Oils and Fats 7-11 mp/ Density/ Refractive Iodine Saponification Type of oil Principal fatty acid components in weight % °C g cm–3 index value value Mango seed oil 18:1 9c 38–50% 18:0 31–49% 0 .91215 1 .46125 39–48 188–195 18:2 9c,12c 3–6% 20:0 2–6% Meadowfoam seed oil 20:1 5c 58–77% 22:1 total 8–24% 1 .46440 86–91 168 22:2 5c,13c 7–15% 18:1 9c 1–3% Melon oil 18:2 9c,12c 67% (av .) 18:1 9c 12% (av .) 16:0 11% (av .) 18:0 9% (av .) Moringa peregrina seed 18:1 9c 70% 16:0 9% 0 .90324 1 .46040 70 185 oil 18:0 3 .8% 22:0 2 .4% Mustard seed oil 22:1 13c 43% 22:1 13c 22–50% 0 .91320 1 .46540 92–125 170–184 18:3 9c,12c,15c 12% 18:2 9c,12c 10–24% Neem oil 18:1 9c 49–62% 18:0 14–24% –3 0 .91230 1 .46240 68–71 195–205 16:0 13–18% 18:2 9c,12c 7–15% Niger seed oil 18:2 9c,12c 52–78% 16:0 5–12% 0 .92415 1 .46840 126–135 188–193 18:1 9c 4–10% 18:0 2–12% Nutmeg butter 14:0 76–83% 18:1 9c 5–11% 45 1 .46840 48–85 170–190 16:0 4–10% 12:0 3–6% Oat oil 18:2 9c,12c 24–48% 18:1 9c 18–53% 0 .91725 1 .46740 105–116 190–199 16:0 13–39% 18:0 0 .5–4% Oiticica oil 18:3 9c,11t,13t, 70–80% 16:0 7% 0 .97220 1 .51425 140–150 188–193 4-oxo 18:0 5% 18:1 9c 4–7% Olive oil 18:1 9c 55–83% 18:2 9c,12c 9% –6 0 .91120 1 .46920 75–94 184–196 16:0 7 5–20%.
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    Family: Sapindaceae Taxon: Schleichera oleosa Synonym: Schleichera trijuga Willd. Common Name: Ceylon oak lactree Macassar oiltree Malay lactree Questionaire : current 20090513 Assessor: HPWRA OrgData Designation: EVALUATE Status: Assessor Approved Data Entry Person: HPWRA OrgData WRA Score 1 101 Is the species highly domesticated? y=-3, n=0 n 102 Has the species become naturalized where grown? y=1, n=-1 103 Does the species have weedy races? y=1, n=-1 201 Species suited to tropical or subtropical climate(s) - If island is primarily wet habitat, then (0-low; 1-intermediate; 2- High substitute "wet tropical" for "tropical or subtropical" high) (See Appendix 2) 202 Quality of climate match data (0-low; 1-intermediate; 2- High high) (See Appendix 2) 203 Broad climate suitability (environmental versatility) y=1, n=0 y 204 Native or naturalized in regions with tropical or subtropical climates y=1, n=0 y 205 Does the species have a history of repeated introductions outside its natural range? y=-2, ?=-1, n=0 n 301 Naturalized beyond native range y = 1*multiplier (see y Appendix 2), n= question 205 302 Garden/amenity/disturbance weed n=0, y = 1*multiplier (see n Appendix 2) 303 Agricultural/forestry/horticultural weed n=0, y = 2*multiplier (see n Appendix 2) 304 Environmental weed n=0, y = 2*multiplier (see n Appendix 2) 305 Congeneric weed n=0, y = 1*multiplier (see n Appendix 2) 401 Produces spines, thorns or burrs y=1, n=0 n 402 Allelopathic y=1, n=0 403 Parasitic y=1, n=0 n 404 Unpalatable to grazing animals y=1, n=-1 n 405 Toxic to animals
  • A-Anions 221 Acetate 23, 106 Acetate-Malonate Pathway 24

    A-Anions 221 Acetate 23, 106 Acetate-Malonate Pathway 24

    Index a-anions 221 anti-block agent 218, 237 acetate 23, 106 antioxidants 84, 173, 175, 176 acetate-malonate pathway 24 anti-slip agent 218, 237 acetylenic acids 10, 11, 159 Apis mellifera 85 acetylenic intermediates 30 apricot oil 66, 67 acid anhydrides 214 arachidic acid 5, 6 acid chlorides 214 arachidonic acid 8,9, 29, 184 acidity 102 synthesis 31, 32 acidolysis 208,209, 213 Arachis hypogaea 67 ACP, see acyl carrier protein argentation tic 19 activated carbon 90 arsenites 18 acyl carrier protein 25 asci epic acid 7 acylation 47 Aspergillus niger 88, 97, 213 acylglycerols 36, 52 Aspergillus oryzae 213 acylpyrrolidide 154 auricolic acid 13, 14 alchornoic acid 15 autoxidation 162-167 alcohols 217,238 avenasterol 84 alcoholysis 208, 209 avocado oil 67 alepramic acid 14 aziridines 202 aleprestic acid 14 alepric acid 14 babassu oil 88 aleprolic acid 14 beef tallow 72 aleprylic acid 14 beeswax 84 Aleurites fordii 10 behenic acid 5, 6 alkanoic acids, crystal structure 130 bentonitite 90 alkylbenzoxazole 154 benzyl-sn-glycerol 54 alkyl dimethyloxazole 154 benzylidene glycerol 48 alkyl ketene dimers (AKD) 215 Betapol 55, 214 alkyl polyglucoside 217 BHA, see butylated hydroxyanisole allenic acids 10, 11, 39 BHT, see butylated hydroxy toluene allenic epoxides 187 biodiesel 241 allylic bromination 194 biohydrogenation 161 alklylic hydroperoxides 162, 163, 165 biosynthesis 24, 44 almond oil 66, 67, 69 blackcurrant oil 64, 65 alternation 130 bleaching 89, 90 amides 218, 238 Bligh and Dyer method 101 amine oxides 219, 220, 237 BOB, see oleodibehenin
  • Value Addition Processing of Mfps

    Value Addition Processing of Mfps

    Value Addition & Processing of Minor Forest Produce Value Chain for MFP – Stages The following commodity was studied extensively for the purpose of identifying the stages of value addition – Bael Pulp (dried) (Aegle marmelos) [ MSP – Rs. 27/kg ] Raw Material (Collection): The fruit should be picked individually, so that it does not fall on the ground to avoid cracking of the shell which may lead to spoilage during storage. Normally, the fruit should be harvested when yellowish-green and keep for 8 days while it loses its green tint. Then the stem readily separates from the fruit. A clear, gummy sap, resembling gum arabic, exudes from wounded branches and hangs down in long strands, becoming gradually solid. The fruits need to be harvested in January (2 to 3 months before full maturity) and ripened artificially in 18 to 24 days by treatment with 1,000 to 1,500 ppm ethrel (2-chloroethane phosphonic acid) and storage at 86º F (30º C). Care is needed in harvesting and handling to avoid causing cracks in the rind. Fruits need to be harvested by using long sticks attached with a hook and small bag around it. As a thumb rule, 1/3rd of the fruits should be left for consumption by birds and other animals for regeneration purpose. Cutting the branches or the whole tree for harvesting should be avoided. Ripen fruits can be harvested by shaking the branches. The hard shells of harvested fruits need to be breached by striking with a wooden or iron or stone hammer. The pulp should be removed by using a clean steel spoon or spatula and kept in clean clothes/ bamboo/ grass mats in the sun.