Studies on the Lipid Components of Torreya nucifera Seed -I. Physico-Chemical Properties of the Seed Oil-

비자(榧子)의 지방질(脂肪質) 성분(成分)에 관한 연구(硏究) -제 1 보(濟 1 報) : 비자유(榧子油)의 물리화학적(物理化學的) 특성(特性)-

  • Im, Hee-Soo (Department of Home Economics, Chung Ang University) ;
  • Yoon, Kwang-Ro (Department of Food Technology, Chung Ang University) ;
  • Chung, Dong-Hyo (Department of Food Technology, Chung Ang University)
  • 임희수 (중앙대학교 가정학과) ;
  • 윤광로 (중앙대학교 식품가공학과) ;
  • 정동효 (중앙대학교 식품가공학과)
  • Published : 1980.12.30

Abstract

The seeds of Torreya nucifera, which were shown to contain high level of oil, were characterized to evaluate their possible utilization as oil source. Oil was extracted by compression from the seeds and its physico-chemical properties and, total fatty acid composition were determined. The results are summarized as follows: 1. Proximate components of the seeds were shown to be: moisture, 12.3% ; crude protein, 9.46%; crude fat, 54.29 %; fiber, 5.28 %; ash, 2.13%. 2. Physico-chemical characteristics of the seed oil were determined as follows: specific gravity 0.92, refractive index 1.470, iodine value 127, saponification value 182.2, acid value 9.5, ester value 172.7. 3. The major fatty acids of the total lipids were linoleic (46.77%), oleic (31.68%) and palmitic acid (6.92%).

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