Fatty acid composition of soybean/sunflower mix oil, fish oil and butterfat applying the AOCS Ce 1j-07 method with a modified temperature program

Authors

  • L. Masson Centro de Investigación y Desarrollo en Grasas y Aceites. CIDGRA, Universidad de Chile - Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro
  • T. Alfaro Instituto Costarricense de Investigación y Enseñanza en Nutrición y Salud (INCIENSA)
  • C. Camilo Centro de Investigación y Desarrollo en Grasas y Aceites - CIDGRA, Universidad de Chile
  • A. Carvalho Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro
  • P. Illesca Bromatología y Nutrición, Facultad de Bioquímica y Ciencias Biológicas, Universidad Nacional del Litoral
  • R. Torres Faculdade de Ciências Farmacêuticas, Universidade de São Paulo
  • M. Tavares do Carmo Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro
  • J. Mancini-Filho Faculdade de Ciências Farmacêuticas, Universidade de São Paulo
  • C. Bernal Bromatología y Nutrición, Facultad de Bioquímica y Ciencias Biológicas, Universidad Nacional del Litoral

DOI:

https://doi.org/10.3989/gya.0692141

Keywords:

AOCS Ce 1j-07 Method, Butterfat, Fatty acid composition, Fish oil – Soybean/sunflower oil mixture

Abstract


Gas-Liquid Chromatography (GLC) methods such as AOAC Fat in foods 966.06 (2005), AOCS Official Methods Ce 1h-05 (2005), Ce 1j-07 (2007), allow for analyzing the fatty acids (FAs) in dietary fats using highly polar liquid phase capillary columns. However, there are still difficulties in completely separating butiric acid from solvent, FA critical pairs with similar polarity, conjugated linoleic acid (CLA) isomers, and long chainpolyunsaturated FAs (LC-PUFAs). Therefore, the selection of the temperature program to be employed is important. This work aimed to improve the AOCS Ce 1j-07 Method for the FA composition of a mixture of soybean and sunflower oil, fish oil, and butterfat, using a modified temperature program, tested among five laboratories. It takes more time, but it allows to completely separate butyric acid from the solvent, trans-18:1 from cis-18:1, 20:1 isomers from 18:3 n-3, 22:1 n-9 from 20:4 n-6, 20:5 n-3 from 24:0 and the main CLA isomers, thus permitting FA quantification in fats and oils for different purposes such as nutritional labeling, quality control and research.

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References

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Published

2015-03-30

How to Cite

1.
Masson L, Alfaro T, Camilo C, Carvalho A, Illesca P, Torres R, Tavares do Carmo M, Mancini-Filho J, Bernal C. Fatty acid composition of soybean/sunflower mix oil, fish oil and butterfat applying the AOCS Ce 1j-07 method with a modified temperature program. Grasas aceites [Internet]. 2015Mar.30 [cited 2024Mar.28];66(1):e064. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1529

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Research