Fatty acid composition and characterisation of commercial vegetable oils with chemometric approaches
2020
Jo, J. Y. | Jung, S. Y. | Kim, N. H. | Oh, Y. H | Park, Y. A. | Lee, Y. J. | Lee, S. M.
The fatty acid (FA) composition of 11 types of vegetable oils (n = 115) marketed in South Korea was investigated using GC-FID. Unique characterisation of FA profiles was observed in the vegetable oils. Coconut oil showed the highest content of saturated FA (SFA) (93.30%). The content of monounsaturated FA (MUFA) and polyunsaturated FA (PUFA) were highest in olive oil (76.44%) and perilla oil (80.14%). Rice bran oil (1.69) and olive oil (0.56) showed the ideal ratio of PUFA/SFA. Multivariate statistical techniques including principal component analysis (PCA), cluster analysis (CA), and linear discriminant analysis (LDA) were applied to the chromatographic data of FAs. The differences and similarities between the vegetable oils were clearly observed with PCA and CA. A dendrogram using Ward linkage showed that the vegetable oils were grouped into three clusters. The adulterated samples of sesame oil and perilla oil with cheaper oils such as corn oil and soybean oil could be sensitively detected by LDA even at a 2% mixing level. Stearic acid (Wilk’s λ = 0.632) and palmitic acid (Wilk’s λ = 0.407) showed the highest discriminant power for adulterated sesame oil and perilla oil, respectively.
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Эту запись предоставил Universiti Putra Malaysia