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Home , Kusum oil, Stillingia oil

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 (), 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 (i .e ., ) 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 , 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 (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 kernel oil 18:1 9c 43–70% 18:2 9c,12c 24–30% 0 .91025 1 467. 26 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 1 469. 25 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% 0 912. 20 1 467. 20 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 1 466. 25 85–90 177–198 16:0 9–18% 16:1 9c 3–9% Babassu 12:0 40–55% 14:0 11–27% 24 0 .91425 1 450. 40 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 1 480. 20 173–182 185–195 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 1 456. 40 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 1 477. 20 127–155 180–190 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 1 466. 40 110–126 182–193 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 oil 18:1 9c 57–80% 18:2 9c,12c 16–22% 0 914. 15 1 463. 40 79–89 180–196 16:0 4–17% 18:0 2–12%

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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 0 952. 25 1 475. 25 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 1 468. 40 110–118 190–198 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 1 456. 40 16–29 200–218 18:0 1–8% 14:0 0 5–3. .7% 18:0 31–37% 18:1 9c 31–35% 34 0 .97425 1 457. 40 32–40 192–200 16:0 25–27% 18:2 9c,12c 2 8–4. .0% oil 12:0 45–51% 14:0 17–21% 25 0 .91340 1 449. 40 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 1 450. 40 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 1 464. 25 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 1 472. 25 107–135 187–195 16:0 9–16% 18:0 0–3% Cottonseed oil 18:2 9c,12c 47–58% 16:0 18–26% –1 0 .92020 1 462. 40 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 1 470. 25 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 1 473. 25 102 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% 1 479. 20 147–155 193–198 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 1 475. 40 130–138 188–194 16:0 5 5–11%. 18:0 3–6% 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 1 473. 25 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 1 472. 40 145–166 190–195 18:1 9c 11–16% 16:0 6–12% Illipe (mowrah) butter 18:1 9c 34% 16:0 23% 27 0 .862100 1 460. 40 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 0 926. 15 1 469. 25 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% 18:3 9c,12c,15c 52–58% 18:1 9c 18–20% –24 0 .92425 1 480. 25 170–203 188–196 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 1 461. 25 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 1 460. 40 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 1 465. 40 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 1 462. 40 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 1 468. 40 126–135 188–193 18:1 9c 4–10% 18:0 2–12% 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 1 467. 40 105–116 190–199 16:0 13–39% 18:0 0 5–4%. Oiticica oil 18:3 9c,11t,13t, 70–80% 16:0 7% 0 .97220 1 514. 25 140–150 188–193 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 1 469. 20 75–94 184–196 16:0 7 5–20%. 18:2 9c,12c 3 .5–21% 12:0 40–55% 14:0 14–18% 24 0 .92215 1 450. 40 14–21 230–250 18:1 9c 12–21% 16:0 6 5–10%. Palm oil 16:0 40–48% 18:1 9c 36–44% 35 0 .91415 1 455. 40 49–55 190–209 18:2 9c,12c 6 5–12%. 18:0 3 .5–6 .5% Palm olein 18:1 9c 40–44% 16:0 38–43% 0 .9140 1 459. 40 >56 194–202 18:2 9c,12c 10–13% 18:0 3 7–4. .8% Palm stearin 16:0 48–74% 18:1 9c 16–36% 0 .88460 1 449. 40 <48 193–205 18:0 3 9–5. .6% 18:2 9c,12c 3 .2–9 .8% Parsley seed oil 18:1 6c 69–76% 18:1 9c 12–15% 1 .480040 110–120 18:2 9c,12c 6–14% 16:0 2% Peanut oil 18:1 9c 36–67% 18:2 9c,12c 14–43% 3 0 .91420 1 463. 40 86–107 187–196 16:0 8 3–14%. 22:0 2 .1–4 .4% Perilla oil 18:3 9c,12c,15c 59% 18:2 9c,12c 14–18% 0 .92425 1 477. 25 192–208 188–197 18:1 9c 11–13% 16:0 6–9% Phulwara butter 16:0 57–61% 18:1 9c 30–36% 43 0 .862100 1 458. 40 40–51 188–200 18:2 9c,12c 3–4% 18:0 3–4% oil 18:2 9c,12c 47–51% 18:1 9c 36–39% 0 .91915 118–121 193–197 16:0 6–8% 18:0 2–3% Poppy seed oil 18:2 9c,12c 62–73% 18:1 9c 16–30% –15 0 .91625 1 469. 40 132–146 188–196 16:0 7–11% 18:0 1–4% Rice bran oil 18:1 9c 38–48% 18:2 9c,12c 16–36% 0 .91625 1 472. 25 92–108 181–189 16:0 16–28% 18:0 2–4% Safflower seed oil 18:2 9c,12c 68–83% 18:1 9c 8 4–30%. 0 .92415 1 474. 25 136–148 186–198 16:0 5 3–8. .0% 18:0 1 .9–2 .9% Safflower seed oil 18:1 9c 74–80% 18:2 9c,12c 13–18% 0 .92120 1 470. 25 91–95 (high oleic) 16:0 5–6% 18:0 1 5–2. .0% Sal fat 18:0 33–57% 18:1 9c 31–52% 33 1 .45640 31–45 175–192 16:0 6–23% 20:0 1–8%

6679X_S07.indb 11 3/24/08 3:33:59 PM 7-12 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 Sesame seed oil 18:2 9c,12c 40–51% 18:1 9c 33–44% –6 0 917. 20 1 467. 40 104–120 187–195 16:0 7 9–10. .2% 18:0 4 .4–6 .7% Sheanut butter 18:1 9c 45–50% 18:0 36–41% 38 0 .863100 1 465. 40 52–66 178–198 16:0 4–8% 18:2 9c,12c 4–8% Soybean oil 18:2 9c,12c 50–57% 18:1 9c 18–28% –16 0 .92020 1 468. 40 118–139 189–195 16:0 9–13% 18:3 9c,12c,15c 5 5–9. .5% Stillingia seed kernel oilc 18:3 total 41–54% 18:2 9c,12c 24–30% 0 937. 25 1 483. 25 169–191 202–212 18:1 9c 7–10% 16:0 6–9% Sunflower seed oil 18:2 9c,12c 48–74% 18:1 9c 13–40% –17 0 .91920 1 474. 25 118–145 188–194 16:0 5–8% 18:0 2 5–7. .0% Sunflower oil, high-oleic 18:1 9c 80% 18:2 9c,12c 10% (HO) 18:0 4 4%. 16:0 3 .5% 0 911. 25 1 468. 25 81 Sunflower oil, mid-Oleic 18:1 9c 65% 18:2, 18:3 25% (NuSun oil) 16:0, 18:0 10% Tall oil 18:2 9c,12c 41–52% 18:1 9c 41–48% 0 969. 25 1 494. 25 140–180 154–180 16:0 5–6% 18:0 2–3% Tung oil 18:3 9c,11t,13t 71–82% 18:2 9c,12c 8–15% –2 0 .91225 1 517. 25 160–175 189–195 18:1 9c 4–10% 18:0 3% Ucuhuba butter oil 14:0 64–73% 12:0 13–15% 0 .870100 1 451. 50 11–17 221–229 18:1 9c 6–8% 16:0 3–9% Vernonia seed oil 18:1 12,13-ep,9c 62–72% 18:2 9c,12c 9–17% 0 .90130 1 486. 32 55 176 16:0 3–7% 18:0 2–6% Walnut oil 18:2 9c,12c 56–60% 18:1 9c 17–19% 0 921. 25 1 474. 25 138–162 189–197 18:3 9c,12c,15c 13–14% 16:0 6–8% Wheatgerm oil 18:2 9c,12c 50–59% 18:1 9c 13–23% 0 .92625 1 479. 25 100–128 179–217 16:0 12–20% 18:3 9c,12c,15c 2–9%

Marine animals Anchovy oil 20:5 22% 16:0 17% 163–169 191–194 6c,9c,12c,15c,17c 16:1 undefined 13% 18:1 undefined 10% Capelin oild 20:1 undefined 17% 22:1 undefined 15% 1 463. 50 94–164 185–202 18:1 undefined 14% 16:0 10% Cod liver oil 18:1 undefined 24% 20:1 undefined 13% 0 .92415 1 482. 25 142–176 180–192 22:6 4c,7c,10c,13c, 11% 16:0 10% 16c,19c Herring oil 22:1 undefined 19% 16:0 17% 0 .91420 1 474. 25 115–160 161–192 20:1 undefined 15% 18:1 undefined 14% Mackerel oil 22:1 undefined 15% 16:0 14% 0 .92915 1 481. 20 136–167 18:1 undefined 13% 20:1 undefined 12% Menhaden oil 16:0 19% 20:5 6c,9c,12c,15c, 14% 0 .92015 150–200 192–199 17c 16:1 undefined 12% 18:1 undefined 11% Salmon oil 22:6 4c,7c,10c,13c, 18% 20:5 6c,9c,12c,15c, 13% 0 .92415 1 475. 25 130–160 183–186 16c,19c 17c 16:0 9 8%. 16:1 4 .8% Sardine oil 16:0 18% 20:5 6c,9c,12c,15c, 16% 0 .91525 1 464. 65 159–192 188–199 17c 18:1 undefined 13% 16:1 undefined 10% Seal blubber oil, harp 18:1 9c 21% 20:1 12% 22:6 4c,7c,10c,13c, 7 6%. 20:5 6c,9c,12c,15c, 6 .4% 16c,19c 17c

6679X_S07.indb 12 3/24/08 3:33:59 PM Composition and Properties of Common Oils and Fats 7-13

mp/ Density/ Refractive Iodine Saponification Type of oil Principal fatty acid components in weight % °C g cm–3 index value value Shark liver oil 18:1 undefined 45% 16:0 21% 0 .91725 1 476. 25 150–300 170–190 20:1 12% 22:1 9% Tuna oil 22:6 4c,7c,10c,13c, 22% 16:0 22% 16c,19c 18:1 undefined 21% 20:5 6c,9c,12c,15c, 6% 17c Trout lipids 16:0 21–24% 18:1 undefined 18–31% 18:2 7–16% 16:1 4–10% Whale oil, minke 18:1 undefined 18% 20:1 17% 22:1 11% 16:1 9%

Land animals Beef tallow 18:1 undefined 31–50% 18:0 25–40% 47 0 .90225 1 454. 40 33–47 190–200 16:0 20–37% 14:0 1–6% Butterfat 16:0 28 1%. (av .) 18:1 9c 20 .8% (av .) 32 0 .93415 1 455. 40 26–40 210–232 14:0 10 8%. (av .) 18:0 10 .6% (av .) Chicken egg lipids, yolk 16:0 28% 18:1 9c 25% 18:0 17% 18:2 9c,12c 16% Chicken fat 18:1 undefined 37% 16:0 22% 0 .91815 1 456. 40 76–80 18:2 20% 18:0 6% Milk fats, cow 16:0 28 2%. (av .) 18:1 9c 21 .4% (av .) 18:0 12 6%. (av .) 14:0 10 .6% (av .) Milk fats, human 18:1 9c 31 1%. (av .) 16:0 21 .6% (av .) 18:2 9c,12c 11 7%. (av .) 14:0 6 .6% (av .) Mutton tallow 18:1 undefined 30–42% 18:0 22–34% 48 0 .94615 1 455. 40 35–46 16:0 20–27% 14:0 2–4% Pork lard 18:1 undefined 35–62% 16:0 20–32% 30 0 .89820 18:0 5–24% 18:2 3–16%

a Jojoba oil consists primarily of esters of the acids listed here and long-chain alcohols . b Kapok oil also contains up to 15% cyclopropene acids . c Stillingia oil also contains 5–10% trans,cis-2,4-decadienoic acid (stillingic acid, 10:2 2t,4c) . d Capelin oil also contains about 10% 16:1 .

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