Identification and quantification of fatty acids in edible and confectionary oils in Tabriz by gas chromatography
Subject Areas :
Food Science and Technology
JALIL
KHANDAGHI
1
(Assistant Professor, Department of Food Science and Technology, Sarab Branch, Islamic Azad University, Sarab, Iran)
Farnoosh
Saadlouy
2
(MSc Graduate of Food Science and Technology, Sarab Branch, Islamic Azad University, Sarab, Iran)
Received: 2017-08-21
Accepted : 2018-02-19
Published : 2018-06-22
Keywords:
fatty acid,
Edible oil,
Confectionary oil,
liquid-liquid extraction,
GC-FID,
Abstract :
Triglycerides are the most abundant form of fats in human bodies and plants. They are also the most important type of fats that are present in the diet. Physicochemical properties of the fats are dependent on the kinds and amount of fatty acids present in their structure. Therefore, to evaluate their quality, these two factors i.e. kind and amount of fatty acids have to be investigated. So in the present study, the fatty acids profile of some edible oils and confectionary oils (Minarines) were quantitatively and quantitatively investigated. In this study myristic acid (C14), palmitic acid (C16), stearic acid (C18), oleic acid (C18:1cis), elaidic acid (C18:1T), linoleic acid (C18:2) and linolenic acid (C18:3) were extracted simultaneously from 60 samples of edible oil and 10 samples of minarine oil, using liquid-liquid extraction followed by GC-FID procedure. The obtained results showed that 16 samples of the tested oil (22.8%) contained trans-fatty acids higher than 2% (w/w), of which 6 samples were hydrogenated oils and 10 samples were confectionary oils. Also, the sum of saturated fatty acids in 14 samples (20%) was over 30% of which 4 samples were frying oils and 10 samples were confectionary oils. Altogether, based on the regulations of the Institute of Standards and Industrial Research of Iran, 27 samples (38.5%) were identified as not usable.
References:
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· Amini, N., Jamali Kermanshahi, M. and Mahasti, P. (2014). Evaluation of fatty acid composition of oil extracted from nine varieties of sunflower seed. Journal of Food Biosciences and Technology, 4(1): 65–68.
· Bahrami, G., Bahrami, S. Bahrami, M.T., Pasdar, Y, Darbandi, M. and Rezaei, M. (2015). The trans fatty acid content of snacks offered in Kermanshah. International Journal of Health and Life Sciences, 1(1):17-23.
· Comes, F., Farines, M., Aumeles, A. and Soulier, J. (1992). Fatty acids and triglycerides of cherry seed oil. Journal of American Oil Chemists Society, 69: 1224–1227.
· Cristin, I.C.S., João, L.M.S., José L.F.C.L. and Elias, A.G.Z. (2009). Liquid–liquid extraction in flow analysis: A critical review. Analytica Chimica Acta, (65)2: 54–65.
· Cunnane, S.C. (2003). Problems with essential fatty acids: time for a new paradigm? (Review). Progress in Lipid Research, 42: 544–568.
· Dashti, N., Feng, Q., Freeman, M.R., Gandhi, M. and Franklin, F.A. (2002). Trans polyunsaturated fatty acids have more adverse effects than saturated fatty acids on the concentration and composition of lipoproteins secreted by human. The Journal of Nutrition, 132(9): 2651-9.
· Dini Torkamani M.R. and Carapetian J. (2009). An investigation of physical and chemical characteristics of seed in ten Sesame (Sesamum indicum L.) varieties. Iranian Journal of Biology, (20)4: 327-333. [In Persian]
· Ebrahimi Monfared, K. and Delkhosh, B. (2011). Chemical evaluation of oils extracted from eight new varieties of Soybean. Food Technology & Nutrition, 8(1): 72-83. [In Persian]
· Hou, J., Wang, F., Wang, Y., Xu, J. and Zhang, C. (2012). Assessment of trans fatty acids in edible oils in China. Food Control, (25)1: 211-215.
· Institute of Standards and Industrial Research of Iran. (2016). Edible Fats & Oils-Frying oil – Specifications and Test Methods. 2nd revision, ISIRI No. 4152. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2015). Consumer Edible Vegetable oil –Specifications & Test methods. 1st revision, ISIRI No. 9131. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2015). Edible Fats &Oils –Minarine – Specifications & Test methods. 1st revision, ISIRI No. 10500. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2014). Animal and Vegetable Oils and Fats – Crude Corn Oil -Specifications and Test methods. 1st revision, ISIRI No. 8634. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2014). Animal and Vegetable Oils and Fats –Crude Sunflower Oil -Specifications and Test methods. 1st revision, ISIRI No. 10086. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2014). Edible Fats &Oils –sesame oil – Specifications & Test methods, ISIRI No. 1752. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2013). Rice bran oil- Specification. 1st revision, ISIRI No. 6658. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2006). Edible Oils and Fat- Soybean oil – Specification, ISIRI No. 2392. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2000). Edible rapeseed oil- Specification, ISIRI No. 4935. [In Persian]
· James, S.F. (1998). Analytical Solid–Phase Extraction. Wiley publication, New York, pp. 11-25.
· Kadivar, Sh. Ghavami, M., Gharachorloo, M. and Delkhosh, B. (2010). Chemical evaluation of oil extracted from different varieties of Colza. Food Technology & Nutrition, 7(2): 19-30. [In Persian]
· Martin, C.A., Visentainer, J.V. and de Oliveira, A.N. (2008). Fatty acid contents of Brazilian soybean oils with emphasis on trans fatty acids. Journal of the Brazilian Chemical Society, 19(1): 117-122.
· Micha, R. and Mozaffarian, D. (2010). Saturated fat and cardiometabolic risk factors, coronary heart disease, stroke, and diabetes: a fresh look at the evidence. Lipids, 45: 893-905.
· Rosenfeld, J. M. (2002). Application of analytical derivatizations to the quantitative and qualitative determination of fatty acids. Analytica Chimica Acta, 456: 93-100.
· Rouessac, F. and Rouessac, A. (2001).Chemical Analysis, Modern Instrumental Methods and Technique, Wiley Publication, New York, pp. 487-493.
· Salimon, J., Omar, T.A. and Salih, N. (2017). An accurate and reliable method for identification and quantification of fatty acids and trans fatty acids in food fats samples using gas chromatography. Arabian Journal of Chemistry, 10(2): 1875-1882.
· Tricon, S. and Yaqoob, P. (2006). Conjugated linoleic acid and human health: a critical evaluation of the evidence. Current Opinion in Clinical Nutrition & Metabolic Care, (9): 105-109.
· Woodside, J.V., McKinley, M.C. and Young, I.S. (2008). Saturated and trans fatty acids and coronary heart disease. Current Atherosclerosis Reports Journal, 10(6): 460-466.
