Microwave-Assisted Transesterification of Cooking Oils and GC–MS Determination of Their Fatty Acid Constituents: A Research-Based Integrated Lab Experiment

Larraza, Isabel; Malko, Rada

doi:10.1021/acs.jchemed.9b00407

Cited by 8 publications

(7 citation statements)

References 15 publications

(12 reference statements)

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“…In a recent paper, 22 a laboratory experiment describes the GC analysis of FA in edible vegetable oils (including olive oil), focusing on their dietary and nutritional relevance.…”

Section: ■ Introductionmentioning

confidence: 99%

GC-FID Analysis to Evaluate the Possible Adulteration of Extra Virgin Olive Oil with Different Vegetable Oils

Siano

Vasca

2020

J. Chem. Educ.

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Extra virgin olive oil (EVOO) is a refined, highly valued, and relatively expensive food ingredient, typical of the Mediterranean area. Detection of EVOO that has been adulterated or counterfeited with the addition of variable quantities of low-quality and less-expensive vegetable oils is a challenging issue for analytical chemists. Analysis of fatty acid profiles in EVOO by gas chromatography with a flame ionization detector (GC-FID) may be conclusive or contribute to disclosing adulteration. Herein, a procedure of a GC-FID-based laboratory exercise for undergraduate analytical chemistry students is presented with results. The fatty acid profile of EVOO and blends obtained with five different vegetable oils (corn, peanut, sunflower, soybeans, and palm), individually added to EVOO up to 50% by weight, was determined using GC-FID. Hence, based on the data collected for pure oils, students were guided through the detection of counterfeiting and/or adulteration for an unknown EVOO sample. A survey of responses from a questionnaire showed that more than 85% of the students involved assigned a high score to this laboratory exercise.

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“…In a recent paper, 22 a laboratory experiment describes the GC analysis of FA in edible vegetable oils (including olive oil), focusing on their dietary and nutritional relevance.…”

Section: ■ Introductionmentioning

confidence: 99%

GC-FID Analysis to Evaluate the Possible Adulteration of Extra Virgin Olive Oil with Different Vegetable Oils

Siano

Vasca

2020

J. Chem. Educ.

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“…However, GC-FID is mainly used for quantifying the known components with the corresponding standard solutions. With the consideration of the advantages of GC–MS in separation and analysis of complex samples, , this experiment was prepared to be included in the course “Natural Product Analysis” from the year 2018 and then performed and improved in the following two years. This experiment will help students better understand how to extract chemical components from complex samples and identify unknown components by GC–MS.…”

Section: Resultsmentioning

confidence: 99%

GC–MS Analysis of Essential Oil Extracted from Acori tatarinowii Rhizoma: An Experiment in Natural Product Analysis

Zhang

Wang

et al. 2021

J. Chem. Educ.

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A comprehensive undergraduate experiment about extraction, separation, and identification of essential oils (EOs) from a natural plant is described. Acori tatarinowii Rhizoma (ATR) was used as the raw plant material. Two devices (Soxhlet and Clevenger) with different extraction principles were employed for EO extraction from ATR, separately. The chemical compounds of the extracted EOs were separated and identified by gas chromatography−mass spectrometry (GC−MS). The differences in the chemical components obtained by the two extraction devices were compared. The experiment can give students a deep insight into the difference between the extraction methods. Additionally, the experiment can enable students to learn how to use GC−MS to identify the chemical structures of the extracted complex samples. The grouped students who performed this experiment gained a deep understanding of extraction and detection techniques, as well as the benefits of teamwork.

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“…In our workshop, students are introduced to a different analytical technique: the GC analysis method, the most widely extended analytical technique for analyzing oil fatty acid composition, as it provides information about the types of fatty acids present in the samples and their relative abundance. Its widespread use in analytical science lies on the effective separation of the major fatty acid species that it provides, as other laboratory works with undergraduate students described. − The majority of dietary fat comes in the form of triglycerides. Triglycerides are the most common form of fat found in both animal and plant foods.…”

Section: Introductionmentioning

confidence: 99%

How Do High School Students Learn the Importance of Fats in the Diet? Analysis of the Fatty Acid Composition of Bakery Products

et al. 2023

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The high level of consumption of processed foods has an effect on human health. The consumption of doughnuts, pastries, fried chicken, French fried potatoes, snack chips, and imitation cheese is high among teenagers. These foods are generally rich in fats, although the focus has often been on the quantity rather than the quality of these fats. These products often contain saturated and trans fatty acids, which have adverse effects on triglycerides and cholesterol levels and raise lipoprotein(a) levels in plasma. These modifications are associated with the risk of developing certain health conditions, such as heart disease, stroke, type 2 diabetes, and obesity. It is important to note that not all fats have this negative effect on health. Dietary fats are an essential part that cannot be substituted for a healthy diet. A diet rich in healthy fats, such as monounsaturated and polyunsaturated fats, has an important benefit in human health. For this reason, it is crucial to read, identify, and interpret food labels in processed food to identify the presence of saturated or trans fats and choose healthier alternatives. Therefore, in this workshop, students in the first year of baccalaureate extracted oils and fats from a range of processed foods, quantifying and characterizing their nature by analyzing their fatty acid composition by gas chromatography. Subsequently, students compared their results according to the information given on the food package label and the literature. Finally, the students gave a talk on the work done in the laboratory and the knowledge gained from the students in lower grades, third and fourth years of high school, to raise awareness among these students.

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Microwave-Assisted Transesterification of Cooking Oils and GC–MS Determination of Their Fatty Acid Constituents: A Research-Based Integrated Lab Experiment

Cited by 8 publications

References 15 publications

GC-FID Analysis to Evaluate the Possible Adulteration of Extra Virgin Olive Oil with Different Vegetable Oils

GC-FID Analysis to Evaluate the Possible Adulteration of Extra Virgin Olive Oil with Different Vegetable Oils

GC–MS Analysis of Essential Oil Extracted from Acori tatarinowii Rhizoma: An Experiment in Natural Product Analysis

How Do High School Students Learn the Importance of Fats in the Diet? Analysis of the Fatty Acid Composition of Bakery Products

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