WILD PALMS IN MADAGASCAR - FATTY-ACID COMPOSITION OF OILS EXTRACTED FROM THE FRUITS OF 26 SPECIES

Abstract

The fatty acid composition of the lipid fraction of fruits (mesocarp and kernels) from 26 species of wild palms in Madagascar was determined by gas chromatography. Among the fatty acids identified, the most important were: lauric, myristic, palmitic, oleic and linoleic. Certain species supplied a considerable amount of oil (Beccariophoenix madagascariensis, Chrysalidicarpus decipiens, Oredoxa regia and O. oleracea) and should be examined in detail with a view to using them for industrial or food purposes.