Comparison and Analysis of Fatty Acids, Sterols, and Tocopherols in Eight Vegetable Oils
- 14 November 2011
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 59 (23), 12493-12498
- https://doi.org/10.1021/jf203760k
Abstract
The similarities and differences of eight vegetable oils produced in China were investigated in terms of their fatty acid, sterol, and tocopherol compositions and subsequent data processing by hierarchical clustering analysis and principal component analysis. The lipid profiles, acquired by analytical techniques tailored to each lipid class, revealed great similarities among the fatty acid profiles of corn and sesame oil as well as few differences in their sterol profiles. It turns out that not only was there great similarity between the fatty acid profiles of corn oil and sesame oil but also there were not too many differences for the sterol profiles. Sunflower and tea-seed oil showed similar sterol compositions, while the tea-seed oil tocopherol was very similar to palm oil. The results demonstrated that the use of only one of these profiles was unreliable for indentifying oil origin and authenticity. In contrast, the use of the sterol or tocopherol profile together with the fatty acid profile more accurately discriminates these oils.Keywords
This publication has 26 references indexed in Scilit:
- Hollow fiber liquid-phase microextraction coupled with gas chromatography-flame ionization detection for the profiling of fatty acids in vegetable oilsJournal of Chromatography A, 2010
- Prediction of the identity of fats and oils by their fatty acid, triacylglycerol and volatile compositions using PLS-DAFood Chemistry, 2010
- Gas-chromatographic fatty-acid fingerprints and partial least squares modeling as a basis for the simultaneous determination of edible oil mixturesTalanta, 2005
- Characterization of virgin olive oils according to its triglycerides and sterols composition by chemometric methodsFood Control, 2005
- Chromatography in authenticity and traceability tests of vegetable oils and dairy products: a reviewBiomedical Chromatography, 2005
- A comprehensive study of hazelnut oil composition with comparisons to other vegetable oils, particularly olive oil.Zeitschrift für Lebensmittel-Untersuchung und Forschung, 2003
- Analysis of olive and hazelnut oil mixtures by high-performance liquid chromatography–atmospheric pressure chemical ionisation mass spectrometry of triacylglycerols and gas–liquid chromatography of non-saponifiable compounds (tocopherols and sterols)Journal of Chromatography A, 2000
- Determination of mixtures in vegetable oils and milk fat by analysis of sterol fraction by gas chromatographyJournal of Oil & Fat Industries, 1997
- Detection of olive oil adulteration by measuring its authenticity factor using reversed-phase high-performance liquid chromatographyJournal of Chromatography A, 1995
- Influence of variety and geographical origin on the lipid fraction of hazelnuts (Corylus avellana L.) from Spain: I. Fatty acid compositionFood Chemistry, 1993