2009_Book_FoodChemistry

14.3 Origin of Individual Fats and Oils 651
Table 14.11. Oils low in palmitic acid and rich in oleic and linoleic acids
Sunflower Soya Peanut a Rapeseed b Sesame Safflower Linseed Poppy Walnut
(Helianthus (Glycine (Arachis (Brassica (Sesamum (Carthamus (Linum usita- (Papaver (Juglans
annuus) max.) hypogaea) napus) indicum) tinctorius) tissimum) somniferum) regia)
Seed oil
content 25–30 18–23 42–52 ca. 40 45–55 32–43 32–43 40–51 58–71
(weight-%)
Solidification
point ( ◦ C) −18 to −20 −8 to−18 −2to+3 0 to−2 −3to−6 −13 to −20 −18 to −27 −15 to −20 −15 to −20
Average fatty acid composition (weight-%)
16:0 6.5 10 10 4 8.5 6 6.5 9.5 8
18:0 5 5 3 1.5 4.5 2.5 3.5 2 2
20:0 0.5 0.5 1.5 0.5 0.5 0.5 0 0 1
22:0 0 0 3 0 0 0 0 0 0
18:1 (9) 23 21 41 63 42 12 18 10.5 16
18:2 (9,12) 63 53 35.5 20 44.5 78 14 76 59
18:3 (9,12,15) <0.5 8 0 9 0 0.5 58 1 12
20:1 & 20:2 1 3.5 1 1 0 0.5 0 0 0
22:1 (13) 0 0 – 0.5 0 0 0 0 0
a African peanut oil.
b Canola-type oil (practically free of erucic acid).