comPosition And ProPerties of common oils And fAts
This table lists some of the most common naturally occurring
oils and fats . The list is separated into those of plant origin, fish
and other marine life origin, and land animal origin . The oils and
fats consist mainly of esters of glycerol (i .e ., triglycerides) with
fatty acids of 10 to 22 carbon atoms . The four fatty acids with the
highest concentration are given for each oil; concentrations are
given in weight percent . Because there is often a wide variation in
composition depending on the source of the oil sample, a range (or
sometimes an average) is generally given . More complete data on
composition, including minor fatty acids, sterols, and tocopherols,
can be found in the references .
The acids are labeled by the codes described in the previous
table, “Properties of Fatty Acids and Their Methyl Esters,” which
gives the systematic and common names of the acids . Thus 18:2
9c,12c indicates a C
18
acid with two double bonds in the 9 and 12
positions, both with a cis configuration (cis,cis-9,12-octadecadi-
enoic acid, or linoleic acid) .
The density and refractive index of the oils are typical values;
superscripts indicate the temperature in °C .
Notes:
• The composition figure given for oleic acid (18:1 9c) often
includes low levels of other 18:1 isomers .
• In some oils where a concentration is given for 18:2 9c,12c
(linoleic acid), other isomers of 18:2 may be included .
• Likewise, where a concentration is given for 18:3 9c,12c,15c
(α-linolenic acid), other isomers of 18:3 may be included .
• The acid 20:5 6c,9c,12c,15c,17c, which is prevalent in
many fish oils, is often abbreviated as 20:5 ω-3 or 20:5
n-3 .
The assistance of Frank D . Gunstone in preparing this table is
gratefully acknowledged .
references
1 . Firestone, D ., Physical and Chemical Characteristics of Oils, Fats, and
Waxes, 2nd Edition, AOCS Press, Urbana, IL, 2006 .
2 . Gunstone, F . D ., Harwood, J . L ., and Dijkstra, A . J ., eds ., The Lipid
Handbook, Third Edition, CRC Press, Boca Raton, FL, 2006 .
3 . Dawson, R . M . C ., Elliott, D . C ., Elliott, W . H ., and Jones, K . M ., Data
for Biochemical Research, Third Edition, Clarendon Press, Oxford,
1986 .
4 . Altman, P . L ., and Dittmer, D . S ., eds ., Biology Data Book, Second
Edition, Vol . 1, Federation of American Societies for Experimental
Biology, Bethesda, MD, 1972 .
Type of oil
Principal fatty acid components in weight %
mp/
°C
Density/
g cm
–3
Refractive
index
Iodine
value
Saponification
value
Plants
Almond kernel oil
18:1 9c
43–70%
18:2 9c,12c
24–30%
0 .910
25
1 .467
26
89–101
188–200
16:0
4–13%
18:0
1–10%
Apricot kernel oil
18:1 9c
58–66%
18:2 9c,12c
29–33%
0 .910
25
1 .469
25
97–110
185–199
16:0
4 .6–6%
18:0
1%
Argan seed oil
18:1 9c
42–55%
18:2 9c,12c
30–34%
0 .912
20
1 .467
20
92–102
189–195
16:0
12–16%
18:0
2–7%
Avocado pulp oil
18:1 9c
56–74%
18:2 9c,12c
10–17%
0 .912
25
1 .466
25
85–90
177–198
16:0
9–18%
16:1 9c
3–9%
Babassu palm oil
12:0
40–55%
14:0
11–27%
24 0 .914
25
1 .450
40
10–18
245–256
18:1 9c
9–20%
16:0
5 .2–11%
Blackcurrant oil
18:2 9c,12c
45–50%
18:3 6c,9c,12c
14–20%
0 .923
20
1 .480
20
173–182
185–195
18:3 9c,12c,15c
12–15%
18:1 9c
9–13%
Borage (star-flower) oil
18:2 9c,12c
36–40%
18:3 6c,9c,12c
17–25%
141–160
189–192
18:1 9c
14–21%
16:0
9 .4–12%
Borneo tallow
18:0
39–43%
18:1 9c
34–37%
38 0 .855
100
1 .456
40
29–38
189–200
16:0
18–21%
20:0
1 .0%
Cameline oil
18:3 9c,12c,15c
33–38%
18:2 9c,12c
15–16%
0 .924
15
1 .477
20
127–155
180–190
20:1 total
14–16%
18:1 9c
12–24%
Canola (rapeseed)
18:1 9c
59–66%
18:2 9c,12c
24–29%
–10
91
oil (low linolenic)
16:0
4–5%
18:3 9c,12c,15c
2–3%
Canola (rapeseed)
18:1 9c
52–67%
18:2 9c,12c
16–25%
–10 0 .915
20
1 .466
40
110–126
182–193
oil (low erucic)
18:3 9c,12c,15c
6–14%
16:0
3 .3–6 .0%
Caraway seed oil
18:1 9c
40%
18:2 9c,12c
30%
1 .471
35
128
178
18:1 6c
26%
16:0
3%
Cashew nut oil
18:1 9c
57–80%
18:2 9c,12c
16–22%
0 .914
15
1 .463
40
79–89
180–196
16:0
4–17%
18:0
2–12%
7-9
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Type of oil
Principal fatty acid components in weight %
mp/
°C
Density/
g cm
–3
Refractive
index
Iodine
value
Saponification
value
Sesame seed oil
18:2 9c,12c
40–51%
18:1 9c
33–44%
–6 0 .917
20
1 .467
40
104–120
187–195
16:0
7 .9–10 .2% 18:0
4 .4–6 .7%
Sheanut butter
18:1 9c
45–50%
18:0
36–41%
38 0 .863
100
1 .465
40
52–66
178–198
16:0
4–8%
18:2 9c,12c
4–8%
Soybean oil
18:2 9c,12c
50–57%
18:1 9c
18–28%
–16 0 .920
20
1 .468
40
118–139
189–195
16:0
9–13%
18:3 9c,12c,15c
5 .5–9 .5%
Stillingia seed kernel oil
c
18:3 total
41–54%
18:2 9c,12c
24–30%
0 .937
25
1 .483
25
169–191
202–212
18:1 9c
7–10%
16:0
6–9%
Sunflower seed oil
18:2 9c,12c
48–74%
18:1 9c
13–40%
–17 0 .919
20
1 .474
25
118–145
188–194
16:0
5–8%
18:0
2 .5–7 .0%
Sunflower oil, high-oleic 18:1 9c
80%
18:2 9c,12c
10%
(HO)
18:0
4 .4%
16:0
3 .5%
0 .911
25
1 .468
25
81
Sunflower oil, mid-Oleic 18:1 9c
65%
18:2, 18:3
25%
(NuSun oil)
16:0, 18:0
10%
Tall oil
18:2 9c,12c
41–52%
18:1 9c
41–48%
0 .969
25
1 .494
25
140–180
154–180
16:0
5–6%
18:0
2–3%
Tung oil
18:3 9c,11t,13t
71–82%
18:2 9c,12c
8–15%
–2 0 .912
25
1 .517
25
160–175
189–195
18:1 9c
4–10%
18:0
3%
Ucuhuba butter oil
14:0
64–73%
12:0
13–15%
0 .870
100
1 .451
50
11–17
221–229
18:1 9c
6–8%
16:0
3–9%
Vernonia seed oil
18:1 12,13-ep,9c
62–72%
18:2 9c,12c
9–17%
0 .901
30
1 .486
32
55
176
16:0
3–7%
18:0
2–6%
Walnut oil
18:2 9c,12c
56–60%
18:1 9c
17–19%
0 .921
25
1 .474
25
138–162
189–197
18:3 9c,12c,15c
13–14%
16:0
6–8%
Wheatgerm oil
18:2 9c,12c
50–59%
18:1 9c
13–23%
0 .926
25
1 .479
25
100–128
179–217
16:0
12–20%
18:3 9c,12c,15c
2–9%
Marine animals
Anchovy oil
20:5
6c,9c,12c,15c,17c
22%
16:0
17%
163–169
191–194
16:1 undefined
13%
18:1 undefined
10%
Capelin oil
d
20:1 undefined
17%
22:1 undefined
15%
1 .463
50
94–164
185–202
18:1 undefined
14%
16:0
10%
Cod liver oil
18:1 undefined
24%
20:1 undefined
13%
0 .924
15
1 .482
25
142–176
180–192
22:6 4c,7c,10c,13c,
16c,19c
11%
16:0
10%
Herring oil
22:1 undefined
19%
16:0
17%
0 .914
20
1 .474
25
115–160
161–192
20:1 undefined
15%
18:1 undefined
14%
Mackerel oil
22:1 undefined
15%
16:0
14%
0 .929
15
1 .481
20
136–167
18:1 undefined
13%
20:1 undefined
12%
Menhaden oil
16:0
19%
20:5 6c,9c,12c,15c,
17c
14%
0 .920
15
150–200
192–199
16:1 undefined
12%
18:1 undefined
11%
Salmon oil
22:6 4c,7c,10c,13c,
16c,19c
18%
20:5 6c,9c,12c,15c,
17c
13%
0 .924
15
1 .475
25
130–160
183–186
16:0
9 .8%
16:1
4 .8%
Sardine oil
16:0
18%
20:5 6c,9c,12c,15c,
17c
16%
0 .915
25
1 .464
65
159–192
188–199
18:1 undefined
13%
16:1 undefined
10%
Seal blubber oil, harp
18:1 9c
21%
20:1
12%
22:6 4c,7c,10c,13c,
16c,19c
7 .6%
20:5 6c,9c,12c,15c,
17c
6 .4%
7-12
composition and Properties of common oils and fats
6679X_S07.indb 12
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Type of oil
Principal fatty acid components in weight %
mp/
°C
Density/
g cm
–3
Refractive
index
Iodine
value
Saponification
value
Shark liver oil
18:1 undefined
45%
16:0
21%
0 .917
25
1 .476
25
150–300
170–190
20:1
12%
22:1
9%
Tuna oil
22:6 4c,7c,10c,13c,
16c,19c
22%
16:0
22%
18:1 undefined
21%
20:5 6c,9c,12c,15c,
17c
6%
Trout lipids
16:0
21–24%
18:1 undefined
18–31%
18:2
7–16%
16:1
4–10%
Whale oil, minke
18:1 undefined
18%
20:1
17%
22:1
11%
16:1
9%
Land animals
Beef tallow
18:1 undefined
31–50%
18:0
25–40%
47 0 .902
25
1 .454
40
33–47
190–200
16:0
20–37%
14:0
1–6%
Butterfat
16:0
28 .1% (av .) 18:1 9c
20 .8% (av .)
32 0 .934
15
1 .455
40
26–40
210–232
14:0
10 .8% (av .) 18:0
10 .6% (av .)
Chicken egg lipids, yolk
16:0
28%
18:1 9c
25%
18:0
17%
18:2 9c,12c
16%
Chicken fat
18:1 undefined
37%
16:0
22%
0 .918
15
1 .456
40
76–80
18:2
20%
18:0
6%
Milk fats, cow
16:0
28 .2% (av .) 18:1 9c
21 .4% (av .)
18:0
12 .6% (av .) 14:0
10 .6% (av .)
Milk fats, human
18:1 9c
31 .1% (av .) 16:0
21 .6% (av .)
18:2 9c,12c
11 .7% (av .) 14:0
6 .6% (av .)
Mutton tallow
18:1 undefined
30–42%
18:0
22–34%
48 0 .946
15
1 .455
40
35–46
16:0
20–27%
14:0
2–4%
Pork lard
18:1 undefined
35–62%
16:0
20–32%
30 0 .898
20
18:0
5–24%
18:2
3–16%
a
Jojoba oil consists primarily of wax esters of the acids listed here and long-chain alcohols .
b
Kapok oil also contains up to 15% cyclopropene acids .
c
Stillingia oil also contains 5–10% trans,cis-2,4-decadienoic acid (stillingic acid, 10:2 2t,4c) .
d
Capelin oil also contains about 10% 16:1 .
composition and Properties of common oils and fats
7-13
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