A Survey on the Fatty Acid Composition of Commercial Palm Oil in Thailand

Article Sidebar

PDF
Published: Mar 30, 2018
Keywords:
fatty acids, palm oil, transesterification, GC-MS

Main Article Content

Melissa B. Agustin
Department of Chemistry, College of Arts and Sciences, Central Luzon State University, Science City of Muñoz, Philippines.
Weerachai Phutdhawong*
Department of Chemistry, Faculty of Science, Maejo University, Chiang Mai, Thailand.
Waya Sengpracha
Department of Chemistry, Faculty of Science, Silpakorn University, Sanamchan Campus, Nakhonpathom, Thailand.
Napattarapong Suvannachai
Department of Chemistry, Faculty of Science, Maejo University, Chiang Mai, Thailand.

Abstract

Seven commercially available palm oils in Thailand were studied to evaluate their fatty acid composition using the GC-MS tandem. Seven to eight different fatty acids distributed in varying proportion were identified in each sample. Saturated fatty acids accounted for 24.82 to 44.65% of the total fatty acids. Hexadecanoic acid contributed the highest percentage among the saturated fatty acids identified. This was followed by octanoic acid. Dodecanoic, tetradecanoic, and eicosanoic acids were also observed in trace amount. The percentage distribution of unsaturated fatty acids with a range of 55.35-75.18% was determined to be higher than the percentage of saturated fatty acids. 9-octadecenoic acid largely contributed to the high percentage of unsaturated fatty acids in the palm oil samples. This was followed by 9, 12-octadecadienoic acid. A trace amount of 9, 12, 15-octadecatrienoic acid was also detected but only in two palm oil samples.


Keywords: fatty acids, palm oil, transesterification, GC-MS


Corresponding author: E-mail: [email protected]

Article Details

Issue
Vol. 6 No. 2b (2006)
Section
Original Research Articles

Copyright Transfer Statement

 The copyright of this article is transferred to Current Applied Science and Technology journal with effect if and when the article is accepted for publication. The copyright transfer covers the exclusive right to reproduce and distribute the article, including reprints, translations, photographic reproductions, electronic form (offline, online) or any other reproductions of similar nature.

 The author warrants that this contribution is original and that he/she has full power to make this grant. The author signs for and accepts responsibility for releasing this material on behalf of any and all co-authors.

Here is the link for download: Copyright transfer form.pdf

 

 

References

[1] Jalali-Heravi, M. and Vosough, M. 2004 Characterization and Determination of Fatty Acids in Fish Oil Using Gas Chromatography-Mass Spectrometry Coupled with Chemometric Resolution Techniques, Journal of Chromatography A, 1024, 165-176.
[2] Binkoski A.E., Kris-Etherton, M., Wilson, T.A., and Mountain, M.L. 2005 Balance of Unsaturated Fatty Acids is Important to a Cholesterol-Lowering Diet: Comparison of Mid-Oleic Sunflower Oil and Olive Oil on Cardiovascular Disease Risk Factors, Journal of the American Dietetic Association, 105(7), 1080-1086.
[3] Christopoulou, E.M. Lazaraki, M. Komaitis, and K. Kaselimis. 2004 Effectiveness of Determinations of Fatty Acids and Triglycerides for the Detection of Adulteration of Olive Oils with Vegetable, Food Chemistry, (84)3, 463-474.
[4] www.http://en.wikipedia.org/wiki/Palm_oil
[5] Wiberg, E. and Bafor, M. 1995 Medium Chain-Length Fatty Acids in Lipids of Developing Oil Palm Kernel Endosperm, Phytochemistry, 39(6), 1325-1327.
[6] Akpanabiatu, M.I., Ekpa, O.D., Mauro, A. and Rizzo R. 2001 Nutrient Composition of Nigerian Palm Kernel from the Dura and Tenera Varieties of the Oil Palm (Elaeis guineensis), Food Chemistry 72, 173-177.
[7] Chungsiriporn J. 2004. Oil Speration Meodeling and Optimization in Pam Oil Mill Processes, Thesis Dissertation, King Mongkut’s University of Technology, Thonburi.
[8] Ekpa, O.D., Fubara, E.P.; Morah, F. N. I. 1994 Variation in Fatty Acid Composition of Palm Oils From Two Varieties Of The Oil Palm (Elaeis guineensis), Journal of the Science of Food and Agriculture, 64(4), 483-6
[9] Man, Y. B. Che; Setiowaty, G. 1999 Application of Fourier Transform Infrared Spectroscopy to Detemine Free Fatty Acid Contents in Palm Olein, Food Chemistry, 66(1), 109-114.
[10] Aletor, V. A.; Ikhena, G.A.; Egharevba, V. 1990 The Quality of Some Locally Processed Nigerian Palm Oils: An Estimation of Some Critical Processing Variables, Food Chemistry, 36(4), 311-1
[11] Chin, A. H. G.; Oh, Flingoh C. H.; Lin, Siew Wai. 1982 Identity Characteristics of Malaysian Palm Oil, MARDI Research Bulletin 10(1), 80-104.
[12] Lee, D., Noh B., Bae S. and Kim, K. 1998 Characterization of Fatty Acids Composition in Vegetable Oils by Gas Chromatography and Chemometrics, Analytica Chimica Acta, 358, 163-175.
[13] Pavia, L.D., Lampman, G.M., and Kriz Jr., G.S. 1976 Introduction to Organic Laboratory Techniques: A Contemporary Approach, W.B. Saunders Company.
[14] Phutdhawong, W., Kaewkong, S., and Buddhasukh D. 2005 GC-MS Analysis of Fatty Acids in Thai Durian Aril, Chiang Mai Journal of Science 32(2) 169-172.
[15] Bora, P.S., Rocha, R.V.M., Narain, N., Moreira-Montero A.C., and Moreira, R.A. 2003 Characterization of Principal Nutritional Components of Brazilian Oil Palm (Elaeis guineensis) Fruits, Bioresource Technology, 87, 1-5.
[16] Rezanka, T and Rezankova, H. 1999 Characterization of Fatty Acids and Triacylglycerols in Vegetable Oils by Gas Chromatography and Statistical Analysis, Analytica Chimica Acta, 398(2-3), 253-261.
[17] Mensink, R.P. and Katan, M.B. 1989 Effect of a Diet Enriched with Monounsaturated and Polyunsaturated Fatty Acids on Levels of Low-density and High-density Lipoprotein Cholesterol in Healthy Women and Men, New Journal of Medicine, 321, 436-441.