Alterations occurring in nuts and oilseeds
Some oilseeds have acquired a great significance in the large-scale industrial production of edible oils. You have already studied that most fats and oils consist of triacylglycerols which differ in their fatty acid compositions to a certain extent. Other constituents are the unsaponifiable fraction which make up less than 3% of fats and oils and a number of acyl lipids, e.g., traces of free fatty acids, mono- and di- acylglycerols.