ACACIA-ALBIDA SEED OIL - CHARACTERIZATION OF CORONARIC ACID

Abstract

Coronaric acid makes up 7.8% of Acacia albida (leguminosae) oil triglycerides. Direct acetolysis of the oil followed by saponification gave cis-9,10-dihydroxyoctadec-cis-12-enoic acid which was characterized by various spectroscopic studies and chemical transformations. Quantitation of the coronaric acid was done by gas-liquid chromatography. Chrysanthemum coronarium seed oil was used as the reference standard throughout the study.