scholarly journals Fatty acid composition of animal fats and oils and its variation.

1987 ◽  
Vol 34 (9) ◽  
pp. 616-624
Author(s):  
Megumi YAMAZAKI
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Fats And Oils ◽  
Animal Fats

Determination of trans Unsaturation by Infrared spectrophotometry and Determination of Fatty Acid Composition of Partially Hydrogenated Vegetable Oils and Animal Fats by Gas Chromatography/Infrared Spectrophotometry: Collaborative Study

1995 ◽  
Vol 78 (3) ◽  
pp. 783-801 ◽  
Author(s):  
Wakisundera M N Ratnayake
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Vegetable Oils ◽  
Test Sample ◽  
Trans Content ◽  
Animal Fats ◽  
Hydrogenated Fats ◽  
Hydrogenated Vegetable Oils

Abstract An infrared spectrophotometric (IR) method for the determination of total trans unsaturated fatty acid (trans) content and a combined gas–liquid chromatographic/infrared spectrophotometric (GC/IR) method for determination of fatty acid composition of partially hydrogenated vegetable oils (PHVO) were studied collaboratively in 12 laboratories using 7 PHVO samples, including 1 pair of blind duplicates. The test samples were methylated and analyzed for total trans content by IR and for fatty acid composition by GC/IR using a capillary column coated with SP-2560 or another suitable cyanoalkylsiloxane stationary phase. From the measured IR absorption, the isolated trans content was calculated using a calibration curve of absorption versus trans content developed with 2-component calibration standard mixtures of methyl elaidate and oleate. The GC provided the levels of mono-trans-octadecadienoates (18:2t), di-trans-octadecadienoates (18:2tt) and mono-trans-octadecatrienoates (18:3t). The trans-octadecenoate (18:1t) content was calculated with the formula: 18:1t = IR trans−0.84 × (18:2t + 18:3t − 1.74 × 18:2tt. The cisoctadecenoate (18:1c) content was obtained as the difference between total octadecenoates (18:1) and 18:1t. Reproducibility relative standard deviations (RSDR) for 15 to 35% trans content determined by IR were in the range of 8.8–11.7%, whereas RSDR for the test sample with 5% trans content was 34.6%. RSDR values for 18:1t by the GC/IR followed the same pattern as that of IR trans values: 36.4% for the test sample with 4.9% 18:1t versus 7.8–12.5% for test samples with 14.9 to 32.6% 18:1t. The content of 18:1 c in the test samples varied from 24.7 to 34.5% and their RSDR values ranged from 3.8 to 10.5%. The mean values for 18:1t and 18:1c compared favorably with the absolute levels determined by a silver nitrate-thin layer chromatography/GC procedure. The IR and GC/IR methods are recommended for determination of trans content and fatty acid composition, respectively, of partially hydrogenated fats derived from vegetable oils, terrestrial animal fats or such oils and fats isolated from food products containing >5% trans fatty acids. For samples containing ≤5% trans fatty acids, a direct GC method (American Oil Chemists' Society Official Method Ce 1c-89) is available for determination of both trans content and fatty acid composition, because at lower trans levels, overlap of 18:1 cis and trans isomers on GC with very polar capillary columns is negligible. The IR method for determination of isolated trans unsaturated fatty acid content in partially hydrogenated fats and the capillary GC/IR method for determination of total cis- and trans-octadecenoic isomers and general fatty acid composition in hydrogenated vegetable oils and animal fats have been adopted first action by AOAC INTERNATIONAL.

Oxidative Stability of Commodity Fats and Oils: Modeling Based on Fatty Acid Composition

2015 ◽  
Vol 92 (8) ◽  
pp. 1153-1163 ◽  
Author(s):  
Adrian L. Kerrihard ◽  
Kornél Nagy ◽  
Brian D. Craft ◽  
Maurizio Beggio ◽  
Ronald B. Pegg
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Acid Composition ◽  
Fats And Oils

USEFUL PROCEDURES FOR THE DETERMINATION OF COMPLEX FATTY ACID COMPOSITION. OCCURRENCE OF TRANS-5-HEXADECENOIC AND TRANS-5,CIS-9-OCTADECADIENOIC ACIDS IN THE OIL FROM THALICTRUM VENULOSUM

1966 ◽  
Vol 44 (3) ◽  
pp. 311-318 ◽  
Author(s):  
M. K. Bhatty ◽  
B. M. Craig
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Periodate Oxidation ◽  
Fats And Oils ◽  
Infrared Analysis ◽  
Gas Liquid Chromatography ◽  
Octadecadienoic Acids

The complete fatty acid composition of fats and oils can be readily determined by use of silicic acid – silver nitrate column chromatography in conjunction with gas–liquid chromatography, permanganate–periodate oxidation, hydrazine reduction, and infrared analysis. These techniques were used to demonstrate the occurrence of trans-5-hexadecenoic (2.6%) and trans-5,cis-9-octadecadienoic (4.6%) acids in the seed oil of Thalictrum venulosum. The oil contains two predominant and one minor system of fatty acids: (i) trans-5-hexadecenoic, trans-5-octadecenoic, trans-5,cis-9-octadecadienoic, trans-5,cis-9,cis-12-octadecatrienoic; (ii) cis-9-hexadecenoic, cis-9-octadecenoic, cis-9,cis-12-octadecadienoic, cis-9,cis-12,cis-15-octadecatrienoic; and (iii) cis-5-hexadecenoic, cis-5-octadecenoic, cis-5-eicosenoic.

scholarly journals Fatty acid composition including trans isomers of Serbian biscuits

2011 ◽  
Vol 65 (2) ◽  
pp. 139-146 ◽  
Author(s):  
Snezana Kravic ◽  
Zvonimir Suturovic ◽  
Jaroslava Svarc-Gajic ◽  
Zorica Stojanovic ◽  
Mira Pucarevic ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Lipid Fraction ◽  
Fats And Oils ◽  
Total Fatty Acids ◽  
The Mean ◽  
Total Fat

An experimental study was carried out with the aim of evaluating the quality of the lipid fraction of Serbian biscuits. Total fat contents of the biscuit samples ranged between 10.2% and 24.5%. The saturated, cis-monounsaturated and cis-polyunsaturated fatty acid contents were within the ranges of 18.585.6%, 10.649.9% and 2.713.3% of total fatty acids, respectively. The content of trans fatty acids (TFA) ranged from 0.0% to 42.5% and the mean was 10.2%. In a total of 34 investigated samples, 10 of them were found to be trans - free, 8 contained low level of TFA (under 2%), 4 samples contained between 2 and 10% of TFA, while 12 samples contained very high amounts of TFA (12.042.5%). The results obtained showed a considerable variability in fatty acid composition of biscuits which indicated that different types of fats and oils were used for production of biscuits in Serbia.

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