Glyceride structure of<i>Erlangea tomentosa</i> seed oil, a new source of vernolic acid

Abstract (+)‐Methyl vernolate constitutes 52% of the methyl esters formed by transmethylating the oil of Erlangea tomentosa seed. Thin layer chromatography fractionated the oil into trivernolin, divernolins, monovernolins and nonvernolate glycerides. Pancreatic lipolyses of the monovernolins and the divernolins followed by transmethylation of the monoglycerides indicated the presence of 34 vernolate glycerides above the 0.1% level, grouped as follows: α‐monovernolins, 15%; β‐monovernolins, 3%; α,α′‐divernolins, 10%; α,β‐divernolins, 37%; trivernolin, 16%; and nonvernolate glycerides, 19%.

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