Application of a rapid transesterification method for identification of individual fatty acids by gas chromatography on three different nut oils |
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| Authors: | P C Fourie D S Basson |
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| Affiliation: | (1) Department of Food Science, University of Stellenbosch, 7600 Stellenbosch, Republic of South Africa;(2) Fruit and Fruit Technology Research Institute, Private Bag X5013, 7600 Stellenbosch, Republic of South Africa |
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| Abstract: | The lack of uniformity of analytical techniques employed for quantification of fatty acids led to the successful implementation
of a rapid transesterification method using tetramethylammonium hydroxide to determine and compare the total fatty acid content
of almond, pecan and macadamia oils. Palmitic, oleic and linoleic acids comprised the largest part of the total fatty acid
content in almond and pecan oils. Although oleic acid was also the main constituent of macadamia oil, its concentration was
substantially lower than in the other oils. |
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