Animal and vegetable fats and oils. Determination of the content of trans fatty acid isomers of vegetable fats and oil. Gas chromatographic method

Abstract Correct identification of component fatty acids is frequently difficult when determining fatty acid composition by the AOCS-AOAC gas chromatographic method. Fats and oils that contain a large number of components, such as butter, peanut, and marine oils, are particularly troublesome. The usefulness and limitations of (a) isothermal semilogarithmic plots, (b) retention time ratios, (c) programmed temperature semilogarithmic plots, and (d) variation of retention time with temperature are evaluated.

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Gas Chromatographic Determination of Mono- and Diglycerides in Fats and Oils: Summary of Collaborative Study

Journal of AOAC International ◽

10.1093/jaoac/77.3.677 ◽

1994 ◽

Vol 77 (3) ◽

pp. 677-680 ◽

Cited By ~ 14

Author(s):

David Firestone

Keyword(s):

Chromatographic Method ◽

Collaborative Study ◽

Fats And Oils ◽

Chromatographic Determination ◽

Study Results ◽

Sunflower Oils ◽

Aoac Method ◽

Materials Used ◽

Gas Chromatographic Method

Abstract A collaborative study was conducted on a capillary gas chromatographic method for the determination of mono- and diglycerides in fats and oils. Other components of fats and oils such as glycerol, fatty acids, and sterols may be analyzed by this method. Six materials used in the study consisted of 2 commercial mono- and diglyceride emulsifiers, 2 synthetic compositions with known amounts of monoand diglycerides in the presence of an excess of triglycerides, and 2 refined sunflower oils spiked with mono- and diglycerides. Eight laboratories participated in the study. On the basis of the collaborative study results, the method has been adopted first action by AOAC INTERNATIONAL as an IUPAC/AOCS/AOAC method.

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A Rapid Gas Chromatographic Method for Direct Determination of Free Sterols in Animal and Vegetable Fats and Oils

Journal of Food and Drug Analysis ◽

10.38212/2224-6614.2859 ◽

2020 ◽

Vol 7 (4) ◽

Author(s):

Y.-M. Choong ◽

H.-J. Lin ◽

C.-W. Chen ◽

M.-L. Wang

Keyword(s):

Chromatographic Method ◽

Direct Determination ◽

Fats And Oils ◽

Free Sterols ◽

Gas Chromatographic Method

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Oleic Acid Glycerides Content in the Oils of Maize Endospermic Mutants and Its Dependence on Temperature During Ripening

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. ◽

10.2478/prolas-2021-0059 ◽

2021 ◽

Vol 75 (5) ◽

pp. 403-410

Author(s):

Dmytro S. Tymchuk ◽

Iurii Sadovnichenko ◽

Nataliya Tymchuk ◽

Halyna Potapenko ◽

Inna Torianyk

Keyword(s):

Fatty Acid Composition ◽

Oleic Acid ◽

Fatty Acid ◽

Chromatographic Method ◽

Oil Quality ◽

Maize Inbreds ◽

Gas Chromatographic Method ◽

Genetically Determined ◽

Maize Oil

Abstract Identification of sources of increased content of oleic acid glycerides (oleates) and determination of the nature of its variability are prerequisites for improving oil quality. The purpose of this study was to establish the variability of the content of oleic acid glycerides (oleates) in maize oil depending on the genotype and ripening temperature. The experiments were carried out on a series of common maize inbreds and inbred-carriers of the su1, ae, and su2 mutations, which were grown for three years. The fatty acid composition of the oil was analysed by the Peisker gas chromatographic method. Genotype–environment interactions were assessed using the Eberhard– Russell algorithm. It was found that the carriers of the su1 and su2 mutations had the highest oleate content. The oleate content of maize oil generally increased with increasing ripening temperature. Unrelated inbreds based on one mutation significantly differed in the genetically determined level of oleate and showed non-identical responses to the ripening temperature. In inbreds of the first type, the content of oleates changed significantly with temperature fluctuation, while inbreds of the second type provided a fairly stable level of the trait under these conditions.

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