An investigation on the fatty acid compositions of vegetable blended oils
2007
Tasan, M., Namik Kemal University, Faculty of Agriculture, Tekirdag (Turkey). Div. of Food Engineering | Gecgel, U., Namik Kemal University, Faculty of Agriculture, Tekirdag (Turkey). Div. of Food Engineering
The purpose of this study was to evaluate the fatty acid compositions of vegetable blended oils. Sample oils were obtained from 15 different companies. The fatty acid compositions were determined by capillary gas-liquid chromatography. According to the analysis results, the total saturated fatty acids ranged from 13.71-27.55% with the C16:0 being 8.89-23.72% and the C18:0 2.53-4.39%. The total polyunsaturated fatty acids ranged from 51.25-64.98% with the cis C18:2 being 45.75-63.04% and the cis C18:3 0.26_7.36%. The cis C18:1 levels ranged from 17.28_34.05%. The ranges of total trans fatty acid contents (trans C18:1, trans C18:2, trans C18:3) were 0.0_0.87%. The C22:1 acid were absent in the sample oils. However, the sample oils produced by 10 different companies showed the total C18:3 content higher than 3.5%. It is clear from the results that the percentage of total C18:3 in the vegetable blended oils are significant because of the use of soybean oils in vegetable blended oil production.
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