An Examination of the Oil of the Seeds of Persimmon (Diospyros Virginiana L., Fam. Ebenaceae)

Abstract

A fixed oil was extracted by petroleum ether from the seeds of Diospyros Virginiana L., representing approximately three per cent of the weight of the seeds. The oil is semidrying, and its properties are similar to sesame oil. The petroleum ether extract has a dark, reddish brown color, musk-like odor, and a bland taste like olive oil. It consists of 80.24 per cent unsaturated fatty acids, of nearly eual parts of oleic and linoleic acids. The saturated fatty acids consist of stearic and palmitic acids, with traces of myristic and arachidic acids. Saturated acids amounted to 16.25 per cent of the total weight of the oil. The amount of unsaponifiable matter and the physical constants were determined. A qualitative identification of the saturated fatty acids was made by chromatography using the technique developed by Holasek and Winsauer. Separation of the saturated and unsaturated fatty acids was effected by Pelikan and Von Mikusch modification of the Bertram oxidation method. Stearic and palmitic acids were identified after their separation by fractional crystallization from methanol at low temperatures. Results indicate that: The chemical constituents of the oil of the seeds of Diospyros Virginiana L. are similar to sesame oil; ield of the oil from the seeds is 3.41 per cent; and possibility exists that this oil might be useful in the formulation of perfumes or cosmetics where the oil might be used to advantage.