Exploring Phylogenetic Relationships between Hundreds of Plant Fatty Acids Synthesized by Thousands of Plants. more details ...
Abstract Tomato seed oil was investigated to study their components of fatty acids, stability and hydrogenation conditions. The estimation of the fatty acids of tomato seed oil from Ace variety and tomato seed oil extracted from local waste in comparison with cotton seed oil (the most familiar edible oil in Egypt) - Giza 69 variety - extracted by n-hexane and oil obtained by pressing shows that more than 50% of the total fatty acids are linoleic. Palmitic acid was found in a range between 20% to 29% and oleic acid was in a range between 13% to 18%. Other fatty acids like stearic, arachidic, and linolenic acid were less than 3%. The induction periods (at 100°C) for oils of fresh, roasted and stored tomato seeds were found to be 7, 10, and 5 hours respectively. The hydrogenation conditions of crude tomato seed oil were 180°C, 3 kg/cm2 and 0.2% nickel catalyst for three hours of hydrogenation to reach a melting point of 50.7°C and an iodine value of 42.
Citation

Authors: Eltamimi, A. H.; Morad, M. M.; Raof, M. S.; Rady, A. H.

Journal: Fette Seifen Anstrichmittel

Year: 1979

Volume: 81

Page: 281-284

UID: WOS:A1979HF38700005

DOI: 10.1002/lipi.19790810705

Plants
Genus Species Data Points
Solanum lycopersicum 8
SOFA Table(s)
TAB_009645