By American Oil Chemists' Society
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The chemical rules show that 56 conjugated isomers are possible for linoleic acid, but only about 20 have been identified in food products. Among these compounds, one finds species having two cis, cis double bonds; other species with cis, trans double bonds; and some have trans, trans double bonds. 16) is the most abundant (nearly 90% of the total CLA) in the dairy products and beef. 17), is as abundant as the precedent in the vegetal oils treated industrially by alkaline substances and also in the marketed preparations of CLA.
One will find below, by decreasing order of production, a short description of the 12 more important vegetal oils produced in the world. 1 Palm Oil Origin: Palm oil is extracted, in the form of a red liquid, from the pulp of the fruit of palm tree (Elaeis guineensis). This tree, native plant from New Guinea, was introduced in Africa, in Southeast Asia, and in Latin America, in the fifteenth century. 6). The pulp contains approximately 40% of lipids. The palm tree is the most productive oleaginous source as approximately 6000 L may be collected from1 ha of plantation, which amounts to 13 times more than for soya and approximately 6 times more than for groundnut, rapeseed, and sunflower.
The olive oil is also employed in cosmetic (ointments and soaps) and pharmaceutical industries. 9 Coconut Oil Origin: Coconut tree (Cocos nucifera) is a plant of the Arecaceae family. Coconut oil is extracted from crushed copra, itself obtained by desiccation of the coconut almond. The oil cake is used in the animal feed. The content of lipids of copra is approximately 65%, which corresponds to an oil content of 23% for the totality of the collected fruit. 10). Coconut oil is made up of many molecular species, the four more important being MLaCy: 15%, LaLaCy: 13%, PLaCy: 8%, and LaOCy: 8%.