Naslov
Comparison of methods for sample preparation of different types of oils for fatty acid profile analysis by GC

Autori
Galović, Olivera ; Grčević, Manuela

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, ostalo

Izvornik
Book of Abstract of 17th Ružička days Today science – tomorrow industry / - , 2018, 15-15

Skup
Book of Abstract of 17th Ružička days Today science – tomorrow industry

Mjesto i datum
Vukovar, Hrvatska, 19.09.2018. - 21.09.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
fatty acids ; oils ; omega-3 ; omega-6 ; gas chromatography

Sažetak
Fatty acids (FA) have important role in human health, and depending on the food source their composition varies significantly. FA are classified as saturated and unsaturated (mono- unsaturated (MUFA), polyunsaturated (PUFA)). The most important FA are unsaturated omega-3 and omega-6, especially α-linolenic acid (C18:3n3) and linoleic acid (C18:2n6), which are essential for humans, so the food is their only source for humans. Foods that are good sources of FA in a daily diet are dairy products, meat products, vegetable oil, fish oil or fatty fish. Four methods for esterification of fatty acids A, B, C, D are applied to five different types of oils: unrefined fish oil, refined fish oil, linseed oil, soybean oil and rapeseed oil. Method A resulted in highest number of detected peaks and the highest peaks, while method D was the least sensitive. Docosahexaenoic (C22:6n3) and palmitic (C16:0) acid were most common fatty acids in unrefined fish oil, in the average share of 22.73% and 20.76% of total fatty acids, respectively. In refined fish oil the most common fatty acid was oleic acid (C18:1n9c) in share of 41.46% of total fatty acids. Oleic acid was also the most common fatty acid in rapeseed oil (61.47%), while linseed oil and soybean oil are the best sources of α- linolenic (49.42%) and linoleic (49.71%) fatty acids, respectively. All esterification methods can be used to analyze all of these oils with the exception of refined fish oil, where C and D methods were not sufficiently sensitive to detect important omega-3 fatty acids, EPA and DHA.

Izvorni jezik
Engleski

Znanstvena područja
Kemija

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