Abstract
The neutral lipids of the fruits (pulp and kernel) of Olea madagascariensis contain about 10% of unsaponifiable matter. Twenty-six 4-demethylsterols and 4,4-dimethylsterols were identified. Among them two compounds, (20 S)-5α-dammar-24-en-3β, 20-diol and 5α-dammara-20(21), 24-dien-3β-ol, represent 3.3 and 3.2% of the neutral lipids, respectively. The assigned structures of the two main components are based upon GC retention times, 1H and 13C NMR, and mass spectrometry.
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