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Lipid composition of selected vegetable oils
Author(s) -
Carpenter Dorothy L.,
Lehmann Joanna,
Mason Blanche S.,
Slover Hal T.
Publication year - 1976
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02635468
Subject(s) - food science , degree of unsaturation , chemistry , polyunsaturated fatty acid , cottonseed , tocopherol , composition (language) , cottonseed oil , fatty acid , organic chemistry , antioxidant , vitamin e , linguistics , philosophy
Abstract This paper gives analytical data on the composition of 14 selected consumer‐available liquid vegetable oils, including soybean, soybean‐cottonseed blends, corn, safflower, peanut, olive and apricot kernel oils. Label information identified six samples as specially processed or refined and three samples as cold pressed with no preservative added; the labels of the remaining five samples did not mention processing. Data are given for fatty acid composition, trans content, location of the double bonds in the unsaturated fatty acids, percent conjugation, tocopherol content, fatty acid composition of the 2‐poisition of the triglycerides, polyunsaturated to saturated fatty acid (P/S) ratio, and the ratio of α‐tocopherol to polyunsaturated fatty acids (α‐T/P). The ranges of values found were: conjugated unsaturation, 0.18–1.09%; α‐tocopherol, 0.01–0.60 mg/gm; total tocopherol 0.14–1.52 mg/gm; P/S, 0.5–8.7; and α‐TP, 0.03–2.26. The compositions of the fatty acids on the 2‐position and on the 1,3‐position of the triglycerides were compared with those calculated by the Evans’ hypothesis and found to agree well for all but olive and apricot kernel oils.