Effects of Vegetable Oils and C18-Unsaturated Fatty Acids on Plasma Ethanol Levels and Gastric Emptying in Ethanol-Administered Rats.

The present critical review reports the recent progress of the last 15 years in the selective epoxidation of vegetable oils and their derivatives, in particular unsaturated fatty acids (UFAs) and fatty acid methyl esters (FAMEs).

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Dietary fat composition and tocopherol requirement: II. Nutritional status of heated and unheated vegetable oils of different ratios of unsaturated fatty acids and vitamin E

Journal of the American Oil Chemists Society ◽

10.1007/bf02540623 ◽

1969 ◽

Vol 46 (12) ◽

pp. 657-661 ◽

Cited By ~ 7

Author(s):

R. B. Alfin-Slater ◽

R. B. Morris ◽

L. Aftergood ◽

D. Melnick

Keyword(s):

Fatty Acids ◽

Vitamin E ◽

Nutritional Status ◽

Vegetable Oils ◽

Dietary Fat ◽

Unsaturated Fatty Acids ◽

Fat Composition

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EXTRACTION OF UNSATURATED FATTY ACIDS FROM VEGETABLE OILS

CHEMISTRY AND CHEMICAL ENGINEERING ◽

10.51348/gcsq5832 ◽

2020 ◽

Vol 2020 (3) ◽

pp. 65-71

Keyword(s):

Fatty Acids ◽

Oleic Acid ◽

Vegetable Oils ◽

Unsaturated Fatty Acids ◽

Domestic Market ◽

Gas Chromatography Mass Spectrometry ◽

Chemical Parameters ◽

Technical Grade ◽

Olive Oils ◽

Physical And Chemical

The article studies the possibility of extraction of monounsaturated oleic acid from highly stable vegetable oils produced at industrial scale. To solve the set tasks, have been selected samples of vegetable oils, present in the domestic market with a high content of unsaturated fatty acids: cottonseed and sunflower, imported rapeseed and olive oils. These oil samples were degraded by hydrolysis, recovered by acid treatment, and purified by repeated recrystallization in ethanol. The composition of saturated and unsaturated fatty acids included in triglycerides of vegetable oils was investigated using gas chromatography-mass spectrometry (GC-MS). In the obtained samples, the fatty acid composition and physical and chemical parameters were determined. Oleic acid technical grade obtained from sunflower oil contains 97.35 % fatty acids. The production of oleic acid technical grade will be primarily focused on the domestic market of Uzbekistan.

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Validation and application of a chromatographic method for evaluation of commercial vegetable oils possibly adulterated

Revista Eletrônica em Gestão Educação e Tecnologia Ambiental ◽

10.5902/2236117035071 ◽

2018 ◽

Vol 22 ◽

pp. 13

Author(s):

Katarynna Santos Araújo ◽

Mariana Oliveira Barbosa ◽

Carolina Barbosa Malafaia ◽

Daniella Carla Napoleão

Keyword(s):

Fatty Acids ◽

Olive Oil ◽

Vegetable Oils ◽

Fatty Acid Methyl Esters ◽

Unsaturated Fatty Acids ◽

Methyl Esters ◽

Ionization Detector ◽

Flame Ionization ◽

Acid Methyl ◽

Two Samples

A method of separation, identification and quantification of fatty acid methyl esters (FAMEs) was developed by gas chromatography with flame ionization detector (GC-FID) using a basic transesterification. In this sense, there were analyzed FAMEs in commercial samples of vegetable oils from soybean and olive oil. The referred method was linear (r>0.99), accurate and precise for palmitic (C16:0), linoleic (C18:2), oleic (C18:2), linolenic (C18:3) and stearic (C18:0) acids. The limits of detection (LOD) and quantification (LOQ) were from 0.03 to 0.31 and 0.08 to 0.94 mg.mL-1 for the five fatty acids, respectively. The results demonstrated that the unsaturated fatty acids were the most abundant for the two samples, being the oleic acid (C18:1) the major in three brands of olive oil (D, E and F), and the linoleic acid (C18:2) the most abundant in soybean oil and the other brands of olive oil (G, H and I), suggesting a possible adulteration in these brands. The proposed method could be considered a tool for the investigation of adulteration in commercial vegetable oils for guaranteed reliability in the results to be comparable with correlated legislations.

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