Application of triacylglycerol and fatty acid analyses to discriminate blended sesame oil with soybean oil |
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Authors: | Young Woo Park Pahn-Shick Chang JaeHwan Lee |
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Affiliation: | 1. Department of Food Science and Technology, Seoul National University of Technology, Seoul 139-743, Republic of Korea;2. Department of Agricultural Biotechnology, Seoul National University, Seoul 151-921, Republic of Korea |
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Abstract: | Triacylglycerols (TAGs) and fatty acids in the mixture of sesame oil (SO) with soybean oil were analysed using high performance liquid chromatography (HPLC)–an evaporative light scattering detector (ELSD) and gas chromatography (GC)–a flame ionisation detector (FID). Relative percentage of linolenic acid increased rapidly compared to those of oleic and linoleic acids as the ratio of soybean oil increased in the blended SO. Peak responses of trilinolein (LLL) and trilinolenin (LnLnLn) by HPLC–ELSD was higher than those by GC–FID from the same concentration of TAGs. The presence of LLLn peak, the contents of linolenic acid, and the relative ratio of L/S, O/Ln, and L/Ln from fatty acids or LLL/OOO from TAGs could be useful indicators to detect the blended SO with soybean oil. TAG analysis by HPLC–ELSD coupled with fatty acids by GC–FID can be useful methods to discriminate blended SO with soybean oil. |
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Keywords: | Blended sesame oil Triacylglycerols Fatty acids HPLC&ndash ELSD GC&ndash FID |
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