CHARACTERIZATION OF LIPIDS EXTRACTED FROM PEACH KERNELS

Production of lipids is inadequate in several parts of the world, particularly in developing countries, where the shortage is a challenge to food scientists to seek new plant sources of high-oil content to overcome this.

Peach kemels have a 49.58 % lipid content.
The properties of oil extracted from peach kernels were: specific gravity, at 20°C, 0.914; refractive index 1.4692; acid number 108.5; peroxide number 0.72; iodine number 104; saponification number 186; unsaponifiable matter 0.85 %; colour 13 yellow to 2 red; freedom from hydrocyanic acid.

Fractionation of fatty acids indicated the presence of the following acids: palmitic, arachidic, palmitoleic, oleic, linolenic, gadoleic and eicosatrienoic.
With regard to sterols, four fractions were identified as: cholesterol, 5– campesterol, -sitesterol, 5-avenasterol, 7-stignasterol.

The oil extracted can be considered a semi-dry oil and can be used for many purposes.

International Symposium on Postharvest Treatment of Horticultural Crops

R.M.A. El Saadany, H.H. Kalaf, M. Soliman

https://doi.org/10.17660/ActaHortic.1994.368.13