Comparison and Analysis of Fatty Acids, Sterols, and Tocopherols in Eight Vegetable Oils

Abstract

The similarities and differences of eight vegetable oils produced in China were investigated in terms of their fatty acid, sterol, and tocopherol compositions and subsequent data processing by hierarchical clustering analysis and principal component analysis. The lipid profiles, acquired by analytical techniques tailored to each lipid class, revealed great similarities among the fatty acid profiles of corn and sesame oil as well as few differences in their sterol profiles. It turns out that not only was there great similarity between the fatty acid profiles of corn oil and sesame oil but also there were not too many differences for the sterol profiles. Sunflower and tea-seed oil showed similar sterol compositions, while the tea-seed oil tocopherol was very similar to palm oil. The results demonstrated that the use of only one of these profiles was unreliable for indentifying oil origin and authenticity. In contrast, the use of the sterol or tocopherol profile together with the fatty acid profile more accurately discriminates these oils.

Variability of seed oil content and fatty acid composition in Shantung maple (Acer truncatum Bunge) germplasm for optimal biodiesel production

“…Fatty acids exhibit rich variety, exhibiting variable fatty acid composition and content across species (and even across varieties). Therefore, fatty acid composition and content profiles can be used as fingerprints to identify useful biological resources, in addition to their current use for oil authentication (Li et al, 2011). At the species level, a total of 15 distinct fatty acid components were detected in this study (Table 2), the results are similar to Hu et al (2017), and a number similar to that was obtained for X. sorbifolia by Yu et al (2017), although their oil content differed from values reported here.…”

Fatty acid and sterol composition of tea seed oils: Their comparison by the “FancyTiles” approach

“…Before being analyzed, the oils were pretreated as the following (Li, Yao & Zhao, 2011): First, 1.5 g of oils, together with 2 mL of 1 mg/mL 5α-cholestan-3β-ol (internal standard) in n-hexane, were saponified with 100 mL of 1 M methanolic potassium hydroxide at 85 °C for 1 h in a reflux condenser. After cooling, 25 mL of saturated sodium chloride was added, and the unsaponifiable matter was extracted with 3 × 50 mL of n-hexane.…”

Canola (Brassica napus) oil from Australian cultivars shows promising levels of tocopherols and carotenoids, along with good oxidative stability

“…Tocopherols (Vitamin E) have received significant attention for their role as natural antioxidants, free radical quenchers and the extensive health benefits they provide in the cardiovascular, immune and metabolic processes in the human body (Granado-Lorencio et al, 2007;Kamal-Eldin and Appelqvist, 1996). Crude canola oil contains high concentrations of a-and g-tocopherol (a-T and g-T), approximately 270 and 420 mg/kg, respectively, which is comparable to those found in palm and sunflower oils, but considerably higher than olive oils (Kamal-Eldin and Andersson, 1997;Li et al, 2011).…”