STUDY INTO BIOCHEMICAL STRUCTURE OF OILY ALMONDS – AMYGDALUS L.

For the first time, physical and chemical parameters of the oil of bitter almonds have been identified. In the structure of oil lipids there have been identified hydrocarbons of 0.62 %, thriasilglyserol 80.90 %, free fat acids of 9.80 %, sterol 2.50. Oils are linoleic-containing (content of linoleic acids makes up 75.6 %).