The component fatty acids of the seed fats of Moringa pterygosperma and Moringa concanensis have been investigated by using the techniques of urea‐adduct segregation and quantitative paper chromatography. The present analysis indicates the percentage composition of the mixed fatty acids to be: palmitic 3.1, 11.7; stearic 8.0, 3.8; arachidic 7.8, 2.4; behenic 3.5, 4.1; lignoceric 5.8, 0.6; oleic 71.0, 75.5 and linoleic 0.8, 0.9% respectively.
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Sengupta et al. (1970) studied this question.
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