Chemical characteristics of Canarium salomonense oil

Abstract

Canarium salomonense (ngali nuts) had an oil content of 736 g kg -1 dry weight. The major fatty acids present were oleic (41·6 %), palmitic (34·9%) and stearic (12·6 % of the total fatty acids). The nuts produced a yellow oil which had a low free fatty acid content. The fatty acid composition of C salomonense is similar to palm oil and could be used as a general purpose cooking oil. © 1993 SCI.