Fatty acid composition and characterisation of commercial vegetable oils with chemometric approaches

Jo J. Y., . and Jung S. Y., . and Kim N. H., . and Oh Y. H, . and Park Y. A., . and Lee Y. J., . and Lee S. M., . Fatty acid composition and characterisation of commercial vegetable oils with chemometric approaches. pp. 270-279. ISSN 2231-7546

The fatty acid (FA) composition of 11 types of vegetable oils (n 115) marketed in South Korea was investigated using GC-FID. Unique characterisation of FA profiles was observed in the vegetable oils. Coconut oil showed the highest content of saturated FA (SFA) (93.30). The content of monounsaturated FA (MUFA) and polyunsaturated FA (PUFA) were highest in olive oil (76.44) and perilla oil (80.14). Rice bran oil (1.69) and olive oil (0.56) showed the ideal ratio of PUFA/SFA. Multivariate statistical techniques including principal component analysis (PCA) cluster analysis (CA) and linear discriminant analysis (LDA) were applied to the chromatographic data of FAs. The differences and similarities between the vegetable oils were clearly observed with PCA and CA. A dendrogram using Ward linkage showed that the vegetable oils were grouped into three clusters. The adulterated samples of sesame oil and perilla oil with cheaper oils such as corn oil and soybean oil could be sensitively detected by LDA even at a 2 mixing level. Stearic acid (Wilks 0.632) and palmitic acid (Wilks 0.407) showed the highest discriminant power for adulterated sesame oil and perilla oil respectively.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/27%20(02)%202020/08%20-...

Abstract

The fatty acid (FA) composition of 11 types of vegetable oils (n 115) marketed in South Korea was investigated using GC-FID. Unique characterisation of FA profiles was observed in the vegetable oils. Coconut oil showed the highest content of saturated FA (SFA) (93.30). The content of monounsaturated FA (MUFA) and polyunsaturated FA (PUFA) were highest in olive oil (76.44) and perilla oil (80.14). Rice bran oil (1.69) and olive oil (0.56) showed the ideal ratio of PUFA/SFA. Multivariate statistical techniques including principal component analysis (PCA) cluster analysis (CA) and linear discriminant analysis (LDA) were applied to the chromatographic data of FAs. The differences and similarities between the vegetable oils were clearly observed with PCA and CA. A dendrogram using Ward linkage showed that the vegetable oils were grouped into three clusters. The adulterated samples of sesame oil and perilla oil with cheaper oils such as corn oil and soybean oil could be sensitively detected by LDA even at a 2 mixing level. Stearic acid (Wilks 0.632) and palmitic acid (Wilks 0.407) showed the highest discriminant power for adulterated sesame oil and perilla oil respectively.

[error in script]

Item Type:	Article
AGROVOC Term:	Fatty acids
AGROVOC Term:	Vegetable oils
AGROVOC Term:	Chemical reagents
AGROVOC Term:	Sampling
AGROVOC Term:	Esterification
AGROVOC Term:	Component analysis (statistics)
AGROVOC Term:	Statistical analysis
AGROVOC Term:	Discriminant analysis
AGROVOC Term:	Experimental design
AGROVOC Term:	Linolenic acid
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8994

Actions (login required)

View Item