- Cohune oil
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Cohune oil is pressed from the seeds of the cohune palm, which is native to Central and South America.
Along with other byproducts of the palm, cohune oil is believed to have been used by cultures in southern Mesoamerica since the pre-Columbian era, in particular by the Maya. Uses of the oil include as a lubricant, for cooking, soapmaking and lamp oil. For this latter purpose the oil was placed in earthenware or soapstone lamps and lit with a wick, for cooking and illumination. The manufacture and usage of the oil continues among certain contemporary Maya communities in Belize, Guatemala and Honduras.[1]
Cohune oil is made up of the following portions of fatty acids:
Compositional analysis of cohune oil[2] Fatty acid Percentage Caprylic 7.5% Capric 6.5% Lauric 46.5% Myristic 16.0% Palmitic 9.5% Stearic 3.0% Oleic 10.0% Linoleic 1.0% Notes
References
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- Axtell, B.L. (1992). "Cohune palm" (reproduced online at the FAO Corporate Document Repository). Minor Oil Crops. from research by R.M. Fairman. Rome: Food and Agriculture Organization of the United Nations. ISBN 92-5-103128-2. OCLC 26187175. http://www.fao.org/docrep/X5043E/x5043E06.htm#Cohune%20palm. Retrieved 2007-01-01.
- Gann, Thomas W.F. (1918) (PDF online facsimile of original, digitized [2008] by the Internet Archive). The Maya Indians of Southern Yucatan and Northern British Honduras. Smithsonian Institution Bureau of American Ethnology Bulletin no. 64. Washington DC: Government Printing Office. OCLC 424421. http://www.archive.org/details/mayaindiansofsou00ganniala.
- Schlesinger, Victoria (2001). Animals and Plants of the Ancient Maya: A Guide. Juan C. Chab-Medina (illus.), foreword by Carlos Galindo-Leal. Austin: University of Texas Press. ISBN 0-292-77759-0. OCLC 46937482.
External links
- Attalea cohune, Floridata
Categories:- Vegetable oils
- Maya society
- Vegetable stubs
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