Chemical investigation of “Karaffs” (english equivalent, celery, apium graveolens, linn.) seed oil

Abstract

The fixed oil from the seeds of ‘Karaffs’ has been analysed and its fatty acid composition determined by ester fractionation method. Petroselinic (Δ-6,7-octadecenoic) acid has been isolated in colourless shining crystals m.p. 29-30° and found to be the major component of the fatty acids. The total acids of the oil are composed of resin acids 7% and fatty acids 93% (consisting of palmitic 11.7%, petroselinic 41.1%, oleic 30.5% and linoleic 9.7%)