linoleic, or linolenic acids (6, 15). Table 3 shows the distribution
of the fatty acids in the three available positions of triglycerides
from commercial citrus seed oil. This data was calculated from
the total fatty acid composition of the seed oil triglycerides and
clearly shows the predominance of palmitic and stearic acids at
the 1-position and linoleic acid at the 2-position.

 Phospholipids.-The phospholipid fraction of the seed lipids
 consists primarily of phosphatidyl choline (lecithin) and phos-
 phatidyl ethanolamine (cephalin). These two phospholipids com-
 prise approximately 85% to 90% of the total phospholipids, the
 remainder being phosphatidyl inositol (10% to 15%) and phos-
 phatidyl serine (1% to 5%). These ranges represent analyses
 performed for one season only, but should be considered repre-
 sentative of most classes of citrus seeds as no deviations from
 these values have been observed in the authors' laboratory.
 The phosphatide content (2) of crude citrus seed oils pro-
 duced by expelling without solvent extraction was in the range
 0.3% to 1.1%. This quantity is sufficiently high to warrant de-
 gumming of the crude oil in order to reduce the phosphatide
 content of the neutral oil. There is a market for the crude leci-
 thin from the degumming process for use in some food and feed
 formulations.
 Other Compounds.-Grapefruit seed oil has been found to
contain several sterols, which include mostly beta-sitosterol and
lesser amounts of campesterol and stigmasterol (9). Some cou-
marin compounds and limonin also have been reported in the
seeds and seed oils (30).

 Constants.-Some of the chemical and .physical properties of
seed oils from various citrus varieties and cultivars have been
summarized in part by Eckey (16) and listed for convenience in
Table 4. These values from the literature may be used for com-
parison purposes and, in some cases, are measures of the quality
of a seed oil. Examination of Table 4 shows that the properties
of almost all the oils from the different citrus fruits are similar.
For example, the iodine values all lie in the range from 85 to 110
with lemon and tangerine seed oils usually having the highest
iodine values. The grapefruit oil (28) listed in the table has an
unusually high iodine value and does not conform to, values ob-
tained in our laboratory. Higher iodine values of lemon and
tangerine seed oils are supported by the authors' research (Table
2) showing greater amounts of linoleic and linolenic acid in these
oils. Variability of the values in Table 4 can be attributed to the