Lipid composition of selected vegetable oils

Abstract

This paper gives analytical data on the composition of 14 selected consumer‐available liquid vegetable oils, including soybean, soybean‐cottonseed blends, corn, safflower, peanut, olive and apricot kernel oils. Label information identified six samples as specially processed or refined and three samples as cold pressed with no preservative added; the labels of the remaining five samples did not mention processing. Data are given for fatty acid composition,trans content, location of the double bonds in the unsaturated fatty acids, percent conjugation, tocopherol content, fatty acid composition of the 2‐poisition of the triglycerides, polyunsaturated to saturated fatty acid (P/S) ratio, and the ratio of α‐tocopherol to polyunsaturated fatty acids (α‐T/P). The ranges of values found were: conjugated unsaturation, 0.18–1.09%; α‐tocopherol, 0.01–0.60 mg/gm; total tocopherol 0.14–1.52 mg/gm; P/S, 0.5–8.7; and α‐TP, 0.03–2.26. The compositions of the fatty acids on the 2‐position and on the 1,3‐position of the triglycerides were compared with those calculated by the Evans’ hypothesis and found to agree well for all but olive and apricot kernel oils.

TransFatty Acids in Dietary Fats and Oils from 14 European Countries: The TRANSFAIR Study

“…In accordance with previous findings (Carpenter et al, 1976;Kochhar and Matsui, 1984;Pfalzgraf et al, 1993), the vegetable oils contained very small amounts of trans fatty acids, less than 1% of fatty acids, with the exception of two corn oil samples from Iceland and Portugal. Since corn oil from France and Germany contained much lower amounts of trans isomers the difference probably depended on the processing of the oils.…”

Improvement of Oil Quality in Soybean [Glycine max (L.) Merrill] by Mutation Breeding

“…Significant differences between and within treatments means were determined using least significant difference (LSD) values. The nutritional quality index (NQI), oxidative stability index (OSI) and ratio of essential fatty acids, i.e., linoleic acid/linolenic acid (x 6 /x 3 ) were calculated for high oleic mutants [13,14]. In stable high oleic variants, simple correlation coefficients were also calculated for fatty acid content and different quality parameters using Agrobase/4.…”

Fatty Acid and Amino Acid Profiles of Selected Peanut Cultivars and Breeding Lines

“…Peanut oil is composed mainly of unsaturated fatty acids and is consequently susceptible to lipid oxidation (Ahmed and Young, 1982). The ratio of polyunsaturated fatty acids to saturated fatty acids of peanuts has been reported as 1.8 for peanut compared to 2.9 for soybean oil, 4.3 for corn oil, and 8.7 for safflower oil (Carpenter et al, 1974); peanut oil principally contains less linoleic acid (a relatively unstable fatty acid) than these other seed oils. Oleic, linoleic, and palmitic acids account for ca.…”