Abstract
Fatty acid compositions of seed oils from eight Iranian citrus fruits were determined. The ranges of values for major fatty acids were 21.8–29.4% palmitic, 3.1–7.60% stearic, 0.3–1.3% palmitoleic, 23.5–32.3% oleic, 33.5–39.8% linoleic, and 3.1–7.6% linolenic. Low amounts (up to 0.1%) of myristic and arachidic acids and traces of a few unidentified ones constituted minor fatty acids.
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Filsoof, M., Mehran, M. Fatty acid composition of Iranian citrus seed oils. J Am Oil Chem Soc 53, 654–655 (1976). https://doi.org/10.1007/BF02586282
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DOI: https://doi.org/10.1007/BF02586282