Analiza sastava masnih kiselina u jestivim biljnim uljima metodom gasne hromatografije / Analysis of fatty acid composition in edible oils by gas chromatography
2019
Đuričić, Ivana | Jović, Milica (https://orcid.org/0000-0002-4431-9545) | Todorović, Vanja (https://orcid.org/0000-0002-6449-6450) | Šobajić, Slađana (https://orcid.org/0000-0002-4047-6121)
Edible oils are recognised as essential nutrients in the human modern diet as they are one of the concentrated sources of energy that provide essential fatty acids, liposoluble vitamins (A, D, E and K) and provitamins (carotene). This study was aimed to characterize fatty acid profile in different edible oils available on Serbian market, consider the benefits of certain oils use in the diet and their thermal stability according to a particular composition. Nine- teen samples of edible oils were esterified with HCl in methanol. Fatty acid methyl esters were then examined by gas chromatography on apparatus Agilent Technologies 7890A with a flame ionization detector. Results are ex- pressed as a percentage of an individual fatty acid normalised to the total amount of all fatty acids measured in the sample. Coconut and palm fruit oils were certainly distinguished by saturated fatty acid content (95.4% and 49.2%, respectively). In terms of linoleic acid content, the following samples were grouped: evening primrose oil, grape oil, poppyseed oil, sunflower oil, and hemp oil. The specificity of mustard oil in the presence of erucic acid was also noted. The highest proportion of α-linolenic acid (51.2%) was de- termined for flaxseed oil followed by hemp seed oil. Due to the high content of saturated fatty acids, coconut and palm oil could be considered the most stable ones among all tested samples. Oils containing essential linoleic and α-linolenic fatty acids should be used as unrefined vegetable oils in order to preserve active ingredients with beneficial health effects.
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