The chemical composition of the CO2 extract of Maclura fruit (Osage orange) was analysed. The major constituents of the CO2 extracts were triterpene alcohol esters, along with the triglycerides of C16 and C18 fatty acids. Column chromatography of the CO2 extract yielded lupeol ester of hexadecanoic acid and butyrospermol ester of hexadecanoic acid as the least polar components. The structures of the isolated compounds were established by spectroscopic data (1H and 13C NMR, MS), GC as well as by some chemical transformation.