Bhat, S. G. ; Kane, J. G. ; Sreenivasan, A. (1956) Molecular distillation of some Indian vegetable oils Journal of the American Oil Chemists' Society, 33 (5). pp. 197-199. ISSN 0003-021X
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Official URL: http://www.springerlink.com/content/x7312635210250...
Related URL: http://dx.doi.org/10.1007/BF02632262
Abstract
1. Karanja, malkanguni, undi, and sesame oils were molecularly distilled, and the fractions obtained were characterized for their physical and chemical constants. 2. Generally, the first few fractions were found to be rich in odor, free fatty acids, and unsaponifiable matter. 3. Sesamin could be isolated from the first fraction of molecularly distilled sesame oil by crystallization. 4. Karanjin and pongamol were similarly separated from the first fraction of molecularly distilled karanja oil. 5. With malkanguni oil there was some fractionation of the glycerides. 6. Elimination curves of karanja, malkanguni, undi, and sesame oils are given.
| Item Type: | Article |
|---|---|
| Source: | Copyright of this article belongs to The American Oil Chemists' Society. |
| ID Code: | 35880 |
| Deposited On: | 21 Apr 2011 10:43 |
| Last Modified: | 21 Apr 2011 10:43 |
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