scholarly journals Fatty Acids Composition of Lard by Gas-Chromatography

1964 ◽  
Vol 11 (12) ◽  
pp. 530-533
Author(s):  
TOSHIMI AKIYA ◽  
MEGUMI YAMAZAKI
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acids Composition

Characterization of fatty acids composition in vegetable oils by gas chromatography and chemometrics

1998 ◽  
Vol 358 (2) ◽  
pp. 163-175 ◽  
Author(s):  
Dong-Sun Lee ◽  
Bong-Soo Noh ◽  
Sun-Young Bae ◽  
Kun Kim
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Vegetable Oils ◽  
Fatty Acids Composition

scholarly journals Performance of GC-MS analysis for differentiation of various types of flour by creating dendrogram of liposoluble extract

2012 ◽  
Vol 18 (4-1) ◽  
pp. 555-561 ◽  
Author(s):  
Djura Vujic ◽  
Marijana Acanski ◽  
Marija Bodroza-Solarov ◽  
Nikola Hristov ◽  
Milica Krunic
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Cluster Analysis ◽  
Gas Chromatography ◽  
Methyl Oleate ◽  
Methyl Palmitate ◽  
Methyl Esters ◽  
Fatty Acids Composition ◽  
Different Types ◽  
Small Grains

Gas chromatography with mass spectrometry was used for performing a qualitative analysis of liposoluble flour extract made of different types of small grains (bread wheat, barley and triticale). The results show that the dominant methyl-esters of fatty acids composition is same for all samples, but the percentage of their representation in various types of small grains is different. Transesterification reagent was TMSH (Trimethylsulfonium hydroxide, 0.2M in methanol). With transesterification reaction fatty acids from acilglycerol esterifyed to methyl-esters. In all extract analyzed methyl linoleate predominated, followed by methyl palmitate, methyl oleate and methyl stearate in decreasing order. The following tests cluster analysis was used for the comparison of the liposoluble flour extract different types of small grains.

scholarly journals Composition of Fatty Acid and Identification of Lauric Acid Position in Coconut and Palm Kernel Oils

2018 ◽  
Vol 1 (2) ◽  
pp. 1-8
Author(s):  
Jansen Silalahi ◽  
Lida Karo Karo ◽  
Siti Morin Sinaga ◽  
Yosy Cinthya Eriwaty Silalahi
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acid ◽  
Lauric Acid ◽  
Nutritional Value ◽  
Palm Kernel ◽  
Coconut Oil ◽  
Fatty Acids Composition ◽  
Virgin Coconut Oil ◽  
Kernel Oil

The nutritional value and biochemical properties of oil are measured by the fatty acids composition  in oil and the position of fatty acids (sn-1,2,3) in the triacylglycerol (TAG) molecule. The purpose of this study was to measure the nutritional value based on the fatty acids composition of  virgin coconut oil (VCO) and palm kernel oil (PKO), and the position of lauric acid in sn-2. The VCO used was VCO obtained from one of the Pharmacies store in Medan, and PKO from the Oil Processing Plant. The total fatty acid composition was measured by Gas Chromatography. The nutritional value of fat was evaluated by the percentage deviation from 33.33% (ratio: 1: 1: 1) of each group of fatty acid (saturated fatty acids; SFA: monounsaturated fatty acids; MUFA:polyunsaturated fatty acid (PUFA). The distribution of lauric acid in TAG was conducted through hydrolysis by using specific lipase enzymes active at sn-1,3 positions, so that free fatty acids and 2-monoacylglycerol were produced from one TAG molecule. Then free fatty acids were determined by Gas Chromatography. The distribution of lauric acid at sn-2 position was the difference between total lauric acid on TAG before hydrolysis and free lauric acid from sn-1.3 position after hydrolysis. The results showed that PKO nutritional value was better because of the smaller deviation (95.29%) compared with nutritional value of VCO with a greater deviation (118.55%). Lauric acid in sn-2 from VCO and PKO showed that the distribution of lauric acid in sn-2 position was not different,48.33and 48.59%. Keywords: virgin coconut oil, palm kernel oil, composition of fatty acids, sn-2 position, lauric acids

scholarly journals Effect of fat extraction methods on the fatty acids composition of bovine milk using gas chromatography

2021 ◽  
Author(s):  
Asmaa H. M. Moneeb ◽  
Ahmed R. A. Hammam ◽  
Abdelfatah K. A. Ahmed ◽  
Mahmoud E. Ahmed ◽  
Khalid A. Alsaleem
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Bovine Milk ◽  
Extraction Methods ◽  
Fatty Acids Composition ◽  
Fat Extraction

scholarly journals Fatty Acids Composition in Selected Catering Products

2010 ◽  
Vol 67 (2) ◽  
Author(s):  
Cristian Tudor MATEA ◽  
Adrian MAZAREL ◽  
Maria MORAR ◽  
Constantin BELE ◽  
Andreea BUNEA
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Food Products ◽  
Food Samples ◽  
Dietary Lipid ◽  
Flame Ionization Detection ◽  
Fatty Acids Composition ◽  
Food Groups ◽  
Gas Chromatograph ◽  
Flame Ionization

Intake of dietary lipid is relevant to human health and should be subject of an extended research regarding quantitative and qualitative aspects. Catering food products investigated in the current study have been chosen from two food groups: fish based food products and meat based food products. Fatty acids were analyzed by gas chromatography (GC) with flame ionization detection (FID), a Shimadzu GC-17A series gas-chromatograph, equipped with a 30m polyethylene glycol coated column (Alltech AT-WAX, 0.25mm I.D., 0.25µm film thickness). Helium was used as the carrier gas at a pressure of 147 kPa. The injector and detector temperatures were set at 260ºC. For the oven temperature the following programe was used: 70ºC for 2 min. then raised to 150ºC at 10ºC/ min. rate and held at 150ºC for 3min., then further raised up to 235ºC at a 4ºC/min. A number of ten food samples were investigated. It was found that in the case of products from both food groups analyzed the predominant fatty acid is the oleic acid (18:1) and significant values for palmitic (16:0), linoleic (18:2) and stearic acid (18:0). The ratio between PUFA/SFA is 0.4 for the fish based products and 0.6 for the meat based products, lower than the threshold of 1.5 which is considered not to raise negative health effects.

Chemometric classification and quantification of sesame oil adulterated with other vegetable oils based on fatty acids composition by gas chromatography

LWT ◽  
2019 ◽  
Vol 108 ◽  
pp. 437-445 ◽  
Author(s):  
Changrui Xing ◽  
Xiangyu Yuan ◽  
Xueyou Wu ◽  
Xiaolong Shao ◽  
Jian Yuan ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Vegetable Oils ◽  
Sesame Oil ◽  
Fatty Acids Composition
Sign in / Sign up

Export Citation Format

Share Document