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Planta Med 1964; 12(4): 513-520
DOI: 10.1055/s-0028-1100207
© Georg Thieme Verlag Stuttgart · New York

CHEMICAL INVESTIGATIONS ON EGYPTIAN VEGETABLE FATS AND OILS V.

The Chemical Constitution of Hibiscus cannabinus seeds (Kenaf–seeds)M. M. Hassan, A. M. Gad
  • From the Fats and Oils Research Unit, National Research Centre, U.A.R.
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Publikationsdatum:
15. Januar 2009 (online)

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Summary

The chemical characteristics of the Egyptian Kenaf–seed oil, namely, acidity, iodine value, and saponification value were 0.27, 96.7 and 192.0 respectively. The unsaponifiable matter amounted to 0.84 %. The fatty acid composition obtained by paper Chromatographie analysis was as follows: palmitic 14.2; stearic 8.3; oleic 49.5 and linoleic acid 28.4 %. Spectrophotometric analysis showed the presence of 26.2 % linoleic acid. Oleic and total saturated fatty acids were calculated and were found to be 48.3 and 25.5 % respectively.

Fractionation of the unsaponifiable matter by column chromatography showed the presence of β–sitosterol as the main sterol. In the defatted meal 12 amino acids and three sugars were identified, by paper chromatography.

The physical as well as chemical characteristics of the oil may suggest the utilisation of Kenaf seeds as a potential source of vegetable oil.