Study of the oils of some species ofAmygdalus
1. The oils of wild almonds are very similar in fatty acid composition and physical and chemical properties to the oil of cultivated almonds.
2. The oils ofAmygdalus bucharica andA. Petounnicovii have a higher content of triunsaturated glycerides than the oil of cultivated almonds.
3. The replacement of cold pressing of almond kernels by low-temperature extraction does not adversely affect the quality of the oils. They do not contain any hydrocyanic acid and, according to pharmacological tests, can be recommended as medicinal oils.
KeywordsFatty Acid Composition Saturated Acid Ignition Temperature Amygdalin Ammonium Thiocyanate
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