Stillingia oil

from Wikipedia, the free encyclopedia
Stillingia oil, Stillingia oil
Stillingia tallow, Chinese tallow
Raw material plant (noun)

Triadica sebifera , Triadica cochinchinensis

origin

Seeds, aril

colour

brownish yellow to brown oil; hard and brittle fat, whitish-greenish (sebum)

ingredients
Oleic acid 7-14% (oil); 20–35% (sebum)
Linoleic acid 24-34% (oil); 0–2% (sebum)
Linolenic acid 30–54% (oil)
Palmitic acid 6-9% (oil); 58-72% (sebum)
Myristic acid 1% (oil); 0-4% (sebum)
More fatty acids Stearic acid 1-5% (oil); 1–8% (tallow), <2% lauric acid (oil), capric acid 1% (oil), caprylic acid 1% (oil), <0.9% asclepic acid ( cis -vaccenic acid) (oil), <0.5%  Gondo acid (oil),
1.5-3.5% Stillingiasäure (10: 2-delta 2t-4c) (oil), 1.5-3.5% of 8-hydroxy-5,6-octadienoic acid (8: 2 -delta-5a-6a-8-OH) (oil)
properties
density 0.904–0.918 kg m −3 at 15 ° C (tallow), 0.936–0.946 kg / l at 15 ° C (oil)
Melting point 27–37 ° C to 40 ° C (sebum)
below 0 ° C (oil)
Iodine number 19–32 (tallow), 160–187 (oil)
Saponification number 200–207 (tallow), 192–210 (oil)
Manufacturing and Consumption
Most important production countries China , India

Seed kernels with whitish aril from Triadica sebifera
General chemical structure of fats , such as Stillingia oil (R 1 , R 2 and R 3 are alkyl or alkenyl radicals with a mostly odd number of carbon atoms): triester of glycerine.

Stillingia also Stillingiatalg , Talgsamenöl , or plant - and Chinese tallow , a vegetable fat , mainly from the seeds of the Chinese Talgbaums ( Triadica sebifera derived). A similar fat is obtained to a small extent from the mountain sebum tree ( Triadica cochinchinensis ) , but it contains much less palmitic acid.

A distinction is made between the fat which is obtained from the seed coat ( arillus ) (Stillingia oil; pi-ieou , pi-yu , "prima") and the oil which is extracted from the seed kernels (Stillingia oil; ting-yu ). The fruit consists of 27–33% seed coat, 36–41% peel and 29–35% seed core. The whole seed contains approx. 27–37% fat and approx. 27–33% oil. The outer seed core contains 55–78% fat, the inner core contains 53–64% oil. However, the whole seed is also pressed, whereby the strongly drying seed oil (Stillingia oil) is then mixed with the "sebum". The mixture ( mou-ieou , mu-yu , "secunda") also has the name Stillingiatalg.

The "sebum" can be obtained by steam or solvent extraction. The oil is obtained by solvent extraction or pressing. The "sebum" is odorless, the oil smells unpleasantly of pork fat, similar to light tung oil .

The "tallow" is processed into candles and soaps, it is also used as an emulsifier and for the impregnation of textiles, as well as in printing ink . The "tallow" is edible, it is therefore also used as food in China, it was also used as fuel. The oil is used for medicinal purposes and a. as an emetic or wormer , it can also be used as fuel and in paints and varnishes.

The triglycerides of the Stillingiatalgs set to more than 60% of esters of palmitic acid together, this is one of the highest concentration which occurs in plant lipids. In contrast, the triglycerides in Stillingia oil consist mainly of esters with linoleic and linolenic acids. The occurrence of tetraesters is special in Stillingia oil; Triglyceride estoliden, here is a C18 estolide on a fatty acid residue of the triglyceride, which is formed by the esterification of the ω- hydroxy group of 8-hydroxy-5,6-octadienoic acid with Stillingic acid.

Individual evidence

  1. ↑ a b c Sabine Krist: Lexicon of vegetable fats and oils. 2nd edition, Springer, 2013, ISBN 978-3-7091-1004-1 , pp. 769-774.
  2. ^ HAM van der Vossen, GS Mkamilo: Plant resources of tropical africa. 14: Vegetable oils , PROTA, 2007, ISBN 978-90-5782-191-2 , p. 167.
  3. ↑ SA Narang & Sadgopal: Indian Stillingia oil and tallow. In: J. Am. Oil Chem. Soc. 35 (2), 1958, pp. 68-71, doi: 10.1007 / BF02672656 .
  4. ↑ a b c Sapium sebiferum Chinese Tallow at PlantFA Database, accessed November 25, 2017.
  5. ↑ a b c d E. Bames, A. Bömer: Handbuch der Lebensmittelchemie. IV Volume, Springer, 1939, ISBN 978-3-642-88819-9 (reprint), p. 413.
  6. ↑ Gustav Hefter: Technology of fats and oils. Volume 2, Springer, 1908, ISBN 978-3-662-01825-5 (reprint), p. 80.
  7. ^ A b c Geoff Talbot: Specialty Oils and Fats in Food and Nutrition. Woodhead, 2015, ISBN 978-1-78242-376-8 , pp. 109 ff.
  8. ^ A b Emil Abderhalden : Biochemisches Handlexikon. III. Volume, Springer, 1911, ISBN 978-3-642-51194-3 (reprint), p. 19.
  9. ↑ a b c Shakhnoza S. Azimova, Anna I. Glushenkova: Lipids, Lipophilic Components and Essential Oils from Plant Sources. Springer, 2012, ISBN 978-0-85729-322-0 .
  10. ^ Ullmann's Food and Feed. Vol. 2, Wiley, 2017, ISBN 978-3-527-33990-7 , p. 725.
  11. ↑ Sapium discolor at PlantFA Database, accessed November 26, 2017.
  12. ↑ Jeffrey B. Harborne, Herbert Baxter: Chemical Dictionary of Economic Plants. Wiley, 2001, ISBN 0-471-49226-4 , p. 98.
  13. ^ Jules Janick, Robert E. Paull: The Encyclopedia of Fruit and Nuts. CABI, 2008, ISBN 978-0-85199-638-7 , p. 377.
  14. ↑ Frank D. Gunstone, John L. Harwood, Albert J. Dijkstra: The Lipid Handbook. Third Edition, CRC Press, 2007, ISBN 0-8493-9688-3 , p. 6 f.
  15. ^ PH List, L. Hörhammer: Hager's handbook of pharmaceutical practice. Volume 6: Chemicals and Drugs , Part B: R, S , 4th Edition, Springer, 1979, ISBN 978-3-642-66378-9 , p. 282.