ISSN: 2454-1362, Fatty Acid ... · The process of hydrogenation is ... Trans fatty acids increased low density lipoprotein cholesterol levels ... Edible Oil samples of different brands

Imperial Journal of Interdisciplinary Research (IJIR) Vol-2, Issue-10, 2016 ISSN: 2454-1362, http://www.onlinejournal.in

Imperial Journal of Interdisciplinary Research (IJIR) Page 1017

Fatty Acid Compositional Analysis of Different Edible Oils and Fats Using GC-FID

Dawrul Islam

M.Tech Food Safety and Quality Management National Institute of Food Technology, Entrepreneurship and Management, NIFTEM,

Kundli Sonipat India. Abstract: The main objective of this work was to identify the fatty acid composition of several vegetable oils and fats. Taking most common twelve different types of oils and fats, Vanaspati, desi ghee and butter samples were taken, tested with widely accepted and internationally used methodology of Association of Official Analytical Chemists (AOAC) for used for fatty acids analysis. Among the evaluated oils & fats the higher contents of saturated fatty acids were found in the Palm oil and Desi Ghee that showed above 60% of saturated fatty acids. Except mustard oils, ranged about 3-7% in saturated fatty acids lowest in tested samples, all other edible oils showed saturated fatty acids below 30% and highest level of trans fats observed were in Vanaspati oil ranging from 14.5-8.5% having high level of Elaidic acid (Trans-fat) produced through industrial hydrogenation and in Desi ghee samples ranging from 13.8-7%. Furthermore, soybean oil sample, showed between 8 and 10% of omega-3 and higher omega-6 fatty acids. The Rice Bran oils samples differed from the others by presenting higher amounts of MUFA (oleic Acid), and the sunflower oil tested showed more than 60% in linoleic acid. The rice bran oil and Soybean oils showed higher content of oleic and linoleic acids making better choice as alternative oil for health benefits.

Keywords: Fatty acid compositional analysis, Gas chromatography, Trans-fats.

1. Introduction

Fats and oils are recognized as essential nutrients in both human and animal diets. They provide the most concentrated source of energy of any foodstuff, supply essential fatty acids (which are precursors for important hormones, the prostaglandins), contribute greatly to the feeling of satiety after eating, are carriers for fat soluble vitamins, and serve to make foods more palatable. Fats and oils are present in varying amounts in many foods.

The principal sources of fat in the diet are vegetable fats and oils. Meats, dairy products, poultry, fish and nuts. Most vegetables and fruits consumed as such contain only small amounts of fat. Fatty acids are the building blocks of lipids and

generally comprise 90% of the fats in foods. These are compounds that are of interest when reporting lipid content labeling of fats and Oils. Saturated fatty acids– hydrocarbon chains with single bonds between each of carbon atoms – found primarily in products derived from animal sources (meat, dairy products) tend to raise the levels of low density lipoprotein (LDL) cholesterol in the blood [5] [13]. Unsaturated fatty acids – characterized by one (monounsaturated) or more (polyunsaturated) double bonds in the carbon chain – are found mostly in plants and sea food [1]. Since the carbons are double-bonded to each other, there are fewer bonds available for hydrogen, so there are fewer hydrogen atoms, hence "unsaturated". cis and trans are terms that refer to the arrangement of chains of carbon atoms across the double bond. In the cis arrangement, the chains are on the same side of the double bond, resulting in a kinked geometry. In the Trans arrangement, the chains are on opposite sides of the double bond, and the chain is straight overall.

Typically, common vegetable oils, including soybean, sunflower, safflower, mustard, olive, rice bran, sesame are low in saturated fats and the double bonds within unsaturated acids are in the cis configuration. To improve their oxidative stability and to increase their melting points, vegetable oils are hydrogenated. The process of hydrogenation is intended to add hydrogen atoms to cis-unsaturated fats, eliminating a double bond and making them more saturated. Full hydrogenation would produce exclusively saturated fatty acids that are too waxy and solid to use in food production. Consequently, the process used by the industry does not eliminate all of the double bonds and is called partial hydrogenation. Partially hydrogenated oils give foods a longer shelf life and more stable flavor [11] [12]. However, the process frequently has a side effect that turns some cis-isomers into trans-unsaturated fats instead of hydrogenating them. The formation of Trans fatty acids also occurs during deodorization step of processing; it is usually carried out at temperatures ranging from 180o C to 270o C [3][4].

Human intake of trans fatty acids originates from foods containing industrially produced, partially hydrogenated fat, and from beef, lamb and dairy

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products. The majority of trans fat in our diet is industrially produced. It is consumed primarily as Vanaspati, shortening and margarine, or in foods that are baked or fried using these substances, such as cakes, cookies, bread, potato chips, French fries and other fried products [15].

The trans fatty acids have unfavorable effect on serum lipoprotein profiles. Trans fatty acids increased low density lipoprotein cholesterol levels associated with increased risk for cardiovascular and cerebrovascular diseases. They also decrease high density lipoprotein cholesterol levels [2]. There is a mounting concern about the intake of foods containing trans fatty acids due to their deleterious effects on humans, although monounsaturated fatty acid is the main trans group ingested by most people, the presence of polyunsaturated trans fatty acids in significant levels has also been investigated in foods containing partially hydrogenated fats, fried food and refined oils leads to coronary diseases [19].

The objective of this study was to determine total saturated, unsaturated and trans fatty acids in edible oil and fat samples widely consumed in India. Oil samples such as Vanaspati, desi ghee and butter samples were used with a widely and internationally used methodology of Association of Official Analytical Chemists (AOAC) for fatty acids analysis. Fatty acid methyl ester preparation was done as per the given methodology and analysis was done by Gas Chromatograph with Flame Ionization Detector (GC-FID) using a fused silica capillary column coated with a highly polar stationary phase. 2. Materials and Methods 2.1 Sampling methodology Edible Oil samples of different brands were analyzed from various samples available for testing in the month of October and December 2014. Twelve different samples of different edible oils classified as follows: Edible oils viz. soyabean, sunflower, palm kernel, mustard, coconut, olive, rice bran oil (RBO) and palm oil, Vanaspati and desi ghee were analyzed for total saturated, total unsaturated and trans fatty acids methyl esters. Each sample was analyzed separately and in duplicate to identify adulteration and variation in the fatty acid profiles of different edible oils. 2.2 Apparatus Gas Chromatographs-Thermo Quest-Trace GC equipped with Split/Split less Injection system – with Flame Ionization Detector (FID) with advanced software (EZchrome-32x bit Version 1.06 October 98). A fused silica capillary column coated with a

highly polar stationary phase, supelco sp-2560 column (Non-bonded; poly (biscyanopropyl siloxane) phase, - 100 m x 0.25 mm x 0.20 with oven temperature. Program- Initial temperature 140o C, hold time of 5 minutes; ramp, 1oC/min; final temperature 260o C; hold time 5 minutes. Total run time 45 minutes. Injector port, 225o C; Detector 260oC; The gas flow rates used were 0.3 ml /min carrier gas (Nitrogen), 15 ml/min make up gas (Nitrogen) and 35 and 350 ml/min flame gases (Hydrogen and Air, respectively). A 1-µl syringe from Hamilton Co. was employed for injection. Reaction flasks – contains 1:1:1 ratio of Methanol, Toluene and Boron trifluoride (MTB solution). 2.3 Reagents All the reagents and solvents used were of HPLC grade.

• Boron trifluoride Reagent • Methanol • Toluene

2.4 Preparation of Fatty Acid Methyl esters (FAME) FAME of the samples were prepared according to AOAC Official Method 969.33 Fatty acids in Oils and Fats. A drop of sample was taken in test tube and mixed with MTB solution 2ml is provided with controlled 70±2oC for an hour. The samples containing MTB solution is cooled down to room temperature 1ml Hexane & 1ml Millipore water is mixed and vortex for a minute for the settlement of higher molecular weight components like ketones and water molecules and upper layer contains the fatty acid methyl esters which are then taken in mini vials for the analysis through GC-FID. 2.5 Chromatography Gas chromatography (GC), is a common type of chromatography used in analytical chemistry for separating and analyzing compounds that can be vaporized without decomposition. Typical uses of GC include testing the purity of a particular substance, or separating the different components of a mixture (the relative amounts of such components can also be determined). In some situations, GC may help in identifying a compound. In preparative chromatography, GC can be used to prepare pure compounds from a mixture.





In gas chromatography, the mobile phase (or "moving phase") is a carrier gas, usually an inert gas such as helium or an unreactive gas such as nitrogen. The stationary phase is a microscopic layer of liquid or polymer on an inert solid support, inside a piece of glass or metal tubing called a column (an homage to the fractionating column used in distillation). The instrument used to perform gas chromatography is called a gas chromatograph (or "aerograph", "gas separator") [3]. The gaseous compounds being analyzed interact with the walls of the column, which is coated with a stationary phase. This causes each compound to elute at a different time, known as the retention time of the compound. Obtained relative retention times (FAME of triglyceride internal standard solution) and response factors of individual FAMEs by GC analysis of individual FAME standard solutions and mixed. 2.6 FAME standard solutions. Injected 1µl each of individual FAME standard solutions and 1µl each of mixed FAMEs standard solution (saturated, unsaturated and trans). Used mixed FAME standard solutions to optimize chromatographic response before injecting the test solution. Injected 0.5µl of test solution into GC column. 3. Results and Discussions Total fatty acids profile (saturated and unsaturated fatty acids) comprising 37 components and 9 trans fatty acids pattern (trans fatty acid methyl esters) were analyzed in 12 samples of edible oil comprising - edible oil & fat samples. The total fat content (g/100g of oil or fat or %) and the percentage of saturated fatty acids, unsaturated fatty acids (mono and poly unsaturated) and trans fatty acids of 12 samples is provided in ANNEXURE I. The results of determination of fatty acid composition detected in edible oil and fat samples compared with the range of standard composition available in literature indicate that the predominant fatty acid is linoleic acid (C18:2 6c) in soybean (41.1 - 58%), sunflower (47.2 - 63.8%) and rice bran oil (36.1-37.2%) The levels detected are lower than the appropriate ranges for linoleic acid specified in the Codex Standard for named Vegetable oils for soybean (48-59%), sunflower (48.3 - 74%). Oleic acid (C18:1 9c) and olive oil samples were (74%). Oleic acid content in the olive oil sample analyzed was within the range specified in Codex Standard for Olive oil (55-83%). From nutritional viewpoint, the presence of oleic acid in diet is very

useful. It has been shown that oleic acid is effective in lowering LDL content and LDL cholesterol content [8]. Erucic acid (C22:1 9c) was the predominant fatty acid in the mustard oil samples detected in the range of (24.3-47.2%). The level of this fatty acid was within the range specified for erucic acid content in mustard oil in the Codex Standard (22-50%) Lauric acid (C12:0) was the predominant fatty acid in the coconut samples detected at the level of 47.48% which is almost close to the range specified for lauric acid content in coconut oil in the Codex Standard (45.1- 53.2%). Oleic (C18: 1 9c) and Linoleic acid (C18:2 6c) are the predominant acids in sesame oil samples and rice bran oil. Whereas it was also found that palmolien oil sample had higher concentration in Palmitic and oleic acid 41.3% and 40.6% respectively with higher trans-fat concentration up to 1%. The level of oleic in the rice bran sample was 41.8% and 36.03% respectively which is equivalent with the range specified for oleic (38-46 %) and linoleic acid (33 - 40%) in rice bran oil in the codex standard. Palmitic (C16:0) and oleic acid (C18:1 9c) are predominant acids in Palm Oil detected in the range of 41.07% and 39.9% respectively. The levels detected are in range specified for Oleic (39.3 - 47.5 %) and linoleic acids (36 to 44 %) in the Codex Standard. Among all the oils tested high content of alpha-Linoleic acid (Omega 3) was detected in the soybean oil about 5.8% (range 6.3 - 14.2%) and mustard oil about 7.1% (2.9 -10.5%), which improves the Omega 6/Omega 3 ratio in the diet was found to be in lower concentration in the tested sample. Omega 3 may contribute to a reduced risk of fatal Ischemic Heart Disease (IHD) through its antiarrhythmic effect [16]. In cell culture studies Omega 3 was shown to slow the beating rate of isolated neonatal rat cardiac myocytes [10]. Excessive amounts of Omega 6 polyunsaturated fatty acids and very high Omega 6/Omega 3 ratio promote the pathogenesis of many diseases, including cardiovascular diseases, cancer, and inflammatory diseases and autoimmune diseases [6] [12]. 3.1 Trans fatty acids Nine trans fatty acids: Myristelaidic acid (trans -tetradec-9-enoic acid), Palmitelaidic acid (trans-hexadec-6-enoic acid), Petroso elaidic acid (trans -octadec-6-enoic acid), Elaidic acid (trans-octadec-9-enoic acid), Vaccenic Acid (Trans - octadec-11-enoic acid, Linoleic acid – 4 isomers (cis, cis 9,12-octadecadienoic acid trans,trans-9,12; cis,trans-9,12; trans, cis- 9,12 Octadecadienoic acid), Linolenic acid 8 isomers ( trans, trans, trans- 9,12,15; trans, trans, cis -9,12,15; trans, cis trans -9,12,15; cis,trans, trans-





9,12,15, cis,cis,trans- 9,12,15; cis trans, cis- 9,12,15; trans,cis, cis- 9, 12, 15; cis, cis, cis - 9, 12, 15 octadecatrienoic acid), Eicosenoic acid (trans- eicos-11-enoic acid), Brassidic acid (Trans - docos-13-enoic acid) in different oils were analyzed in different samples. None of the samples analyzed were completely free of trans components except mustard oil as a matter of fact refined oils go through Hydrogenation which finally leads to production of additional trans fats [7]. In refined edible oil Samples analyzed for trans fats; trans-fat content was in the range of 0.08 - 3.3%. Most of the samples were within the trans-fat limit of 2% (2 g per 100 g of oil or fat) in which the trans-fat content was in range 2.5-4%. (1.2 times above the limit) and (Refined Rice Bran oil). Elaidic acid (9 trans -octadec-9-enoic acid, 18:1 9t) was detected in the range of 0.3 -1.5 % accompanied by positional isomers of cis, cis-9,12-octadecadienoic acid trans, trans-9,12; cis, trans-9,12; trans, cis-9,12 Octadecadienoic acid. Mixed geometric isomers derived from linolenic acid (trans,trans, cis -9,12,15 octadecatrienoic acid; cis,,trans, cis - 9,12,15 octadecatrienoic acid ;trans,cis, cis - 9,12,15 octadecatrienoic acid; cis, cis,,trans - 9,12,15 octadecatrienoic acid; trans, cis, trans - 9,12,15octadecatrienoic acid; cis,,trans, trans - 9,12,15 octadecatrienoic acid were also identified in refined soyabean oil sample. In natural vegetable oils, the unsaturated acids are present in the cis form [14]. Small amounts of trans fatty acid isomers are formed from the natural cis isomers in refined edible oils due to high temperatures used during the deodorization process. Trans fatty acid content in refined edible oil can be up to 3% [15]. In Vanaspati, the total trans fats in the 2 vanaspati samples ranged from 2 - 12%. It is 4.7-11.9 times the trans-fat limit of 2%. Elaidic acid (18:1 9t) is the major trans fatty acid formed in industrial hydrogenation [11]. It was also observed in the desi ghee sample was containing about 5-6% Trans fats Trans and are advisable for consumption in low quantities. The Trans-octadec-9-enoic acid (Elaidic acid) ranged from 8.5 - 22.0%. Upto 30% trans elaidic acid has been reported in Vanaspati samples [17]. Trans unsaturated acids formed during catalytic hydrogenation modify the chemical and nutritional 28 properties of fats and oils considerably. It has serum cholesterol increasing effect in the presence of dietary cholesterol as suggested by previous studies [9] [18]. Out of 12 samples analyzed none of the samples (edible oil mustard and olive) were free of trans fats. Highest concentration of Trans fats was found in vanaspati & desi ghee sample. Whereas the highest level of MUFA (oleic acid) & PUFA were observed in the olive oil samples viz. extra virgin olive oil, pure olive oil, and virgin olive

oil and can be regarded as one of the best in terms of health benefit. 4. Conclusion From the fatty acid compositional analysis of coconut oil shows higher content in saturated fatty acids up to 65% and very low in MUFA and PUFA content about 5-8% thus should be consumed in low levels, so should be consumed minimally. Extra virgin olive oil and Pure virgin oil shows 74% oleic acid and negligible (C18:3) omega-3 content in both type of olive oils, but in virgin oil (C18:3) omega-3 content was in much higher level, one of the rare PUFA component can be utilized as fish oil alternative for vegetarians. Sesame oil sample chromatograms shows unique blend of (C18:1) oleic acid and (C18:2) linoleic acid 41.4% and 41.8% respectively can be also regarded as healthy alternative for trans-fats and saturated fats. Elaidic acid (Trans-fat) on of the major component produced through industrial hydrogenation was observed in refined versions of oils and fats ranging from 0.5%-5% which showcases a major disadvantage in refined oils and fats.

5. Acknowledgements This Graduate research work was the part of partial completion of Master program at National Institute of Food Technology Entrepreneurship and Management, MoFPI, Government of India. References [1] Ackman RG, Mag TK. Trans fatty acids and the potential for less in Technical products. In SebedioJL, Christie WW, eds Trans Fatty Acids in Human Nutrition. Dundee, UK: The Oily Press.1998;1-33 Association Circulation, 2000; 102: 2284 - 2299. [2] Aro A, Becker W and Pedersen JI. Trans fatty acids in the Nordic countries. Scandinavian Journal of Food and Nutrition. 2006; 50:151-154. [3] AOAC Official Method 969.33 Fatty acids in Oils and fats Preparation of Methyl esters Boron Trifluoride Method. [4] AOAC Official Method 996.06 Fat (Total Saturated and Unsaturated) in Foods. [5] Ascherio A, Rimm EB, Giovannucci EL, Spiegelman D, Stampfer MJ, Willett WC. Dietary fat and risk of coronary heart disease in men: cohort follow up study in the United States. BMJ. 1996; 313:84-90.





[6] Bakker N, Van’t Veer P, Zock PL, the Euramic Study Group. Adipose Fatty Acids and Cancers of the Breast, Prostate and Colon:An Ecological Study. Int J Cancer. 1997; 72: 587-97. [7] Bhanger MI and Anwar F. Fatty acid (FA) composition and contents of trans unsaturated FA in hydrogenated vegetable oils and blended fats from Pakistan. 2004; 81:87:96 [8] Bray GA, Lovejoy JC, Smith SR, DeLany JP, Lefevre M, Hwang D,Ryan DH, York DA. The Influence of Different Fats and Fatty Acids on Obesity, Insulin Resistance and Inflammation. J Nutr. 2002; 132:2488-91. [9] Cancer: The Netherlands Cohort Study on Diet and Cancer. Am J Clin Nutr. 2002; 76: 873-82. Wallingford JC, Yuhas R, Du S, Zhai F, Popkin BM. Fatty acids in Chinese edible oils: value of direct analysis as a basis for labeling. Food Nutr. Bull.2004; 25(4):330-6. [10] Elias SL, Innis SM. Infant plasma trans, n-6, and n-3 fatty acids and conjugated linoleic acids are related to maternal plasma fatty acids, length of gestation, and birth weight and length. Am J Clin Nutr 2001; 73: 807-14 [11] Fatty Acid Contents in Brazilian Refined Soybean Oil. Analytical Sciences. 2006; 22 :631. Mensink RPM. [12] Izegarska Z. Borejszo Z. Trans Fatty Acid Content Of Some Food Products In Poland. Journal of Food Lipids. 2001; 8, 271–279. [13] Jeyrani T, Reddy SY. Physicochemical evaluation of Vanaspati marketed in India. Journal of Foodlipids. 2005; 12: 232-242. [14] Katan MB. Effect of dietary trans fatty acids on high-density and low-density lipoprotein cholesterol levels in healthy subjects. N Engl J Med. 1990; 323:439-4 [15] Koletzko B. Trans fatty acids may impair biosynthesis of long-chain polyunsaturates and growth in man. Acta Paediatr 1992; 81: 302-6.. [16] Krauss RM, Eckel RH, Howard B, Appel LJ, Daniels SR, Deckelbaum RJ, Erdman JW Jr, Kris- Etherton P,Goldberg IJ , Kotchen TA AHA Dietary Guidelines Revision 2000: A Statement for Healthcare Professionals From the Nutrition Committee of the American Heart Association. Circulation. 2000; 102:2284. [17] Martin CA, Visentainer JV, Oliveira CC, Matsushita M and D’Souza NE. Trans Polyunsaturated fats 2001, 212:171-2

[18] Ngeh-Ngwainbi J, Lin J, Chandler A. Determination of total, saturated, unsaturated, and monounsaturated fats in cereal products by acid hydrolysis and capillary gas chromatography: collaborative study. J AOAC Int. 1997; 80:359-72. [19] Oomen CM, Ocke MC, Feskens EJM, van Erp-Baart MJ, Kok FJ, Kromhout D. Association between trans fatty acid intake and 10-year risk of coronary heart disease in the Zutphen Elderly Study: a prospective population-based study. Lancet. 2001; 357: 746-51.





ANNEXURE I: Fatty acid chromatograms and profiles of tested samples

1. FAME Standard - Chromatogram





Front Signal Results

Pk # Retention Time

Area Height Name Area %

1 11.032 742904 181569 Butyric (C4:0) 0.376 2 11.590 5830643 1228543 Caproic(C6:0) 2.954 3 12.602 6293075 1453316 Caprylic(C8:0) 3.188 4 14.286 7001583 1741386 Capric(C10:0) 3.547 5 15.423 3660876 934152 Undecanoic(C11:0) 1.855 6 16.762 7431021 1978632 Lauric(C12:0) 3.764 7 18.247 3824808 1010432 Tridecanoic(C13:0) 1.938 8 19.876 7947673 2066876 Myristic(C14:0) 4.026 9 21.253 3958213 1091614 Myristoleic(C14:1) 2.005 10 21.538 4157583 1089412 Pentadecanoic(C15:0) 2.106 11 22.934 4013359 1102661 Cis-10-Pentadecanoic(C15:1) 2.033 12 23.287 1303295 2653176 Palmitic (C16:0) 6.602 13 24.389 4300723 1176231 Palmitoleic (C16:1) 2.179 14 24.926 4488822 1064912 Heptadecanoic(C17:0) 2.274 15 26.030 4528237 1189345 Cis-10-Heptadecanoic(C17:1) 2.294 16 26.633 9411799 1618091 Stearic(C18:0) 4.768 17 27.238 4655299 890879 Elaidic(C18:1, Trans) 2.358 18 27.545 9320186 2026779 Oleic(C18:1) 4.721 19 28.276 4172157 1067603 Linolelaidic(C18:2,Trans) 2.114 20 28.939 4127036 1094622 Linoleic(C18:2,W-6) 2.091 21 29.805 1001951 1571708 Arachidic(C:20:0) 5.076 22 29.994 3579148 1000394 Y-linolenic(C18:3) 1.813 23 30.581 8633075 2062672 Eicosenoic(C20:1) 4.373 24 31.274 5110252 1013788 Heneicosanoic(C21:0) 2.589 25 31.944 4303686 972009 Eicosadienoic(C20:2) 2.180 26 32.902 8164367 1102982 Behanic(C22:0) 4.136 27 32.998 2508826 737052 Cis-8,11,14-Eicosatrienoic(C20:3n6) 1.271 28 33.619 8652769 1391670 Erucic(C22:1) 4.383 29 33.859 2871901 698088 Arachidonic(C20:4n6) 1.455 30 34.413 5292132 839523 Tricosanoic(C23:0) 2.681 31 35.086 4512458 878455 Docosadienoic(C22:2) 2.286 32 35.781 2795814 658204 Lignoceric(C24:0) 1.416 33 36.186 1049703 1055901 E.P.A(C20:5n3) 5.318 34 37.024 5293149 719813 Nervonic(C24:1) 2.681 35 40.648 2270135 426208 D.H.A 1.150 Totals 197403298 41788698 100.000





2. Coconut oil sample - Chromatogram





3 Olive Oils Sample (A, B and C) - Chromatograms 3A. Extra-Virgin Olive oil





3B. pure olive oil - Chromatogram





3C. Virgin olive oil Sample - Chromatogram





4 Rice Bran oil sample- Chromatogram





5 Desi Ghee Sample – Chromatogram









6 Palm Kernel oil sample – Chromatogram





7 Palm Oil sample - Chromatogram





8 Refined Soybean oil - Chromatogram





9 Mustard Oil – Chromatogram





10 Sun Flower oil - Chromatogram





11 Vanaspati sample – Chromatogram

Front Signal Results

Pk # Retention Time

Area Height Name Area %

1 16.398 69608 16366 Lauric(C12:0) 0.153 2 19.483 484583 85930 Myristic(C14:0) 1.067 3 23.103 22405540 2772667 Palmitic (C16:0) 49.327 4 24.043 51399 7387 Palmitoleic (C16:1) 0.113 5 26.703 2450673 373032 Stearic(C18:0) 5.395 6 27.420 16313258 1881486 Oleic(C18:1) 30.914 7 28.093 77180 11857 T-9, C-12 Linoleic,(C18:2), Trans 3.170 8 28.368 187109 42128 C-9, C-12 Linoleic, (C18:2), Trans 5.412 9 28.604 3333708 402448 Linoleic(C18:2,W-6) 4.339 10 29.671 15187 3130 Arachidic(C:20:0) 0.033 11 30.045 26038 3812 Eicosenoic(C20:1) 0.089 12 30.086 8316 0 Linolenic(C18:3,W-3) 0.010 Totals 45422599 5600243 100.000





12 Palmolein Oil sample – Chromatogram





13 Sesame Oil Sample – Chromatogram



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ISSN: 2454-1362, Fatty Acid ... · The process of hydrogenation is ... Trans fatty acids increased low density lipoprotein cholesterol levels ... Edible Oil samples of different brands