3.2 The components in P. nagi kernel oil
3.2.1 The organic components inP. nagi kernel oil
We used the standard methods to analyze the chemical components of this oil. The results listed in table 4 . We also compared the components of this oil to other edible oils, which can provide the evidence whether the P. nagi kernel oil can be used for food. From table 4 , we can find that the palmitoleic acid content inP. nagi kernel oil is much lower than that of camellia oil, olive oil, peanut oil and cottonseed oil; while the content of (9Z ,12Z )-9,12-octadecadienoic acid in P. nagikernel oil is much higher than that of camellia oil, olive oil and rapeseed oil, but almost the same as that of the peanut oil; this oil also contains higher content of cis -11-eicosenoic acid andcis -11,14-eicosadienoic acid, while these two ingredients don’t contain in other listed oils, even in peanut oil; what’s the most important is that the P. nagi kernel oil contains higher contents of flavonoids and vitamin E, which are very beneficial to human health.
Table 4 . The components ofP. nagi kernel oil confirmed in this study and
the comparison of other edible oil