Fatty acids in fossil fruits

  • Hohn M
  • Meinschein W
  • 5

    Readers

    Mendeley users who have this article in their library.
  • 4

    Citations

    Citations of this article.

Abstract

Fatty acids extracted from six fruit of Nyssa fissilis from the Early Tertiary Brandon Lignite, Vermont, include mainly palmitic, palmitoleic, stearic, and oleic acids and a number of probable branched chain acids. Four unidentified 'round fruit' from the lignite contained the same acids in predominance. The two taxa were chemically indistinguishable because of wide intraspecific variation in percentage of each n-fatty acid present. 'Fingerprint' chromatograms of non-aromatic hydrocarbon extracts from two distinct taxa of fruit from an Eocene clay of Tennessee also showed no consistent interspecific differences. We conclude that degradation and removal of the seed food reserves and introduction of extraneous lipids limits the utility of fatty acids and hydrocarbons in chemosystematic study of fossil fruits at the species and genus levels. © 1977.

Get free article suggestions today

Mendeley saves you time finding and organizing research

Sign up here
Already have an account ?Sign in

Find this document

Authors

  • Michael Ed Hohn

  • W. G. Meinschein

Cite this document

Choose a citation style from the tabs below

Save time finding and organizing research with Mendeley

Sign up for free