THE FATTY-ACID COMPOSITION OF ALMOND OIL - A CRITICAL DISCUSSION

Abstract

The range of fatty acid compositions found in various almond oils traded internationally sometimes does not correspond to the published permissible range in pharmacopeias (e.g., DAB 9). In the literature, there have been various reports of adulteration, but also of greater variability of almond fatty acid composition depending on strain and geographical provenience. The problem is discussed and a series of recent analytical data is presented.