Review Article
Methods for Obtaining and Determination of Squalene from Natural Sources
Table 2
Chemical composition of some crude vegetable oils [
28,
30–
33].
| Oil | FFAs (% wt) | Total sterols (mg/100 g) |
Tocotrienols + tocopherols (mg/100 g) |
Squalene (mg/100 g) |
Unsaponifiable (% wt) | 16:0 | 18:0 | 18:1 | 18:2 | 18:3 |
| Soybean | 1 | 2 | 78 | 7 | 1 | 182 | 200 | | 0.6 | Olive | 44 | 4 | 39 | 11 | Traces | 65 | 900 | 150–170 | 0.7 | Palm | 11 | 4 | 22 | 53 | 8 | 318 | 1,370 | 25–54 | 0.1–0.34 | Amaranth | 22 | 3 | 29 | 45 | 2 | | 2.8–7.8 | 6,000–8,000 | 5.93 |
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