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Comparison of various analytical techniques for the determination of essential fatty acids in hardened fats
Author(s) -
Zmachinski Helen,
Waltking Arthur,
Miller James D.
Publication year - 1966
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/bf02682405
Subject(s) - linoleic acid , chemistry , polyunsaturated fatty acid , fatty acid , organic chemistry , food science , chromatography
In partially hydrogenated fats containing residual linoleic acid, linoleic acid isomers are found which have no essential fatty acid activity but contribute to the C‐18 diene acid values; i.e., to the so‐called linoleic acid values obtained by the usual physicochemical methods. Such hydrogenated fats and oil blends, particularly margarine oils, have now been analyzed by a biochemical procedure in the attempt to measure specifically the essential fatty acid content by a direct method. The latter procedure makes use of a lipoxidase enzyme specific for the cis, cis , methylene interrupted diene structure in polyunsaturated fatty acids having two or more double bonds. It is concluded that the biochemical method is equally as reliable as the combined use of the spectrophotometric and thiocyanometric procedures for estimating with precision the essential fatty acid content of hydrogenated fats containing residual dienes; the simplicity and speed of the biochemical method make it the procedure of choice.