Exploring Phylogenetic Relationships between Hundreds of Plant Fatty Acids Synthesized by Thousands of Plants. more details ...

Dataset Listing

Filtering on publication: KERNEL QUALITY OF ALMONDS (PRUNUS-AMYGDALUS BATSCH) IN TERMS OF OIL CONTENT, FATTY-ACID COMPOSITION AND PHOSPHOLIPID CONTENT Kumar, K.; Ahuja, K. L.; Uppal, D. K. Journal of Food Science and Technology-Mysore (1994) 31 335-337


Displaying 1 dataset
External Reference: SOFA:TAB_007132


Remarks: Ref. in: C. A. 122, 79554c (1995) 44,7-56,1 % lt. Z.: P. dulcis Sum of all percentage values: 111.1 % 16:0 = 4,7-7,4 % 18:0 = 0,9-1,7 % 18:1n-9 = 71,3-82,0 % 18:2n-6 = 7,6-20,0 % NOTE: Sum of FA weight% is >110%; suggests possible data entry error
Plant: Prunus amygdalus

Total Value: 111.1

Name Notation Value
Oil content 56.1 weight-%
Hexadecanoic acid 16:0 7.4 GLC-Area-%
9,12-Octadecadienoic acid, (9Z,12Z)- 18:2-delta-9c,12c 20.0 GLC-Area-%
9-Octadecenoic acid, (9Z)- 18:1-delta-9c 82.0 GLC-Area-%
Octadecanoic acid 18:0 1.7 GLC-Area-%