The major fatty acids of the seed glycerides include palmitic
(16:0)2, palmitoleic (16:1), stearic (18:0), oleic (18:1), linoleic
(18:2), and linolenic (18:3) acids. General ranges for these
fatty acids are listed in Table 1 for oranges, grapefruit, lemon,
lime, and mandarin seed oils. The seed oils from the citrus va-
rieties listed are all similar in fatty acid composition, the most
notable difference being the higher linolenic (18:3) acid content
of the lemons and limes. It has been reported that linolenic acid
from crushed seeds may be one of the causes of flavor deterio-
ration in processed lemon juices, whereas juices of citrus culti-
vars whose seeds contain lesser quantities of this fatty acid may
be more stable (20).
 The major fatty acids and the percentages (by wet weight)
of seeds in many individual varieties of Florida citrus are listed
in Table 2. These data are averages of three analyses for each
variety of fruit, picked when mature from groves at Lake Al-
fred. The orange seed oils all have similar compositions, as do
most of the grapefruit. Distinguishing features are the gen-
erally higher palmitic acid (16:0) content of the grapefruit,
lower linolenic acid (18:3) content of oranges, more linoleic
(18:2) acid found in mandarin-types, and greater quantities of
linolenic and lesser amounts of palmitic and oleic acids in lemon
and key lime seed oils. Calamondin, Kumquat, and Meyer lemon
seed oils were found to have much greater quantities of palmi-
toleic acid (16:1) than seed oils of the other varieties. The pres-
ence of linolenic acid in the seed oils of citrus may be a deterrent
if long-term storage stability is required.
 Glycerides.-The neutral lipid fraction of the seed oil from
citrus varieties contains primarily triglycerides, as does that
from most oil bearing seeds. Citrus seed oils have been reported
to contain negligible amounts of fully saturated glycerides but
larger quantities of mono-unsaturated glycerides (15). The prop-
erties and characteristics of the crude and refined oil are similar
to cottonseed oil, except that the citrus seed oil may be more
subject to oxidative rancidity because of the presence of lino-
lenic acid in the glycerides. This fatty acid is present only in
traces in cottonseed oil.
 Experimental data indicates that citrus seed oils generally
contain about 20% of glycerides with two palmitic acid groups
and 50% of glycerides with one palmitic acid group. The re-
maining groups on the triglycerides are primarily either oleic,

 2The notation indicates carbon chain length: number of C = C double
bonds in the chain.