Fatty Acid Compositional Analysis of Different Edible Oils and Fats in the kairwara, Alwar (Rajasthan)

Purendra Singh¹

1. Department of Chemistry, Banasthali Vidyapith, Newai, Tonk, India.

Section:Research Paper, Product Type: Isroset-Journal
Vol.5 , Issue.4 , pp.8-12, Aug-2018

CrossRef-DOI:   https://doi.org/10.26438/ijsrcs/v5i4.812

Online published on Aug 31, 2018

Copyright © Purendra Singh . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
 

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Abstract :
The fatty acid may be either saturated or unsaturated. The main objective of this work was to identify the fatty acid composition of several edible oils and fats. Taking most four different types of edible oils and fats, coconut fat, peanut oil, olive oil, rice bran oil samples were taken, tested with widely accepted and internationally used methodology of Association of ISO 548 Part 3 for used for fatty acids analysis. Fatty acid analysis of the four type of edible oil was carried out using a gas chromatograph equipped with a flame ionization detector, stainless steel packed column. Among the evaluated oils the higher contents of different fatty acids were found in coconut fat (lauric 46.110), peanut oil (oleic 40.750, linoleic 40.477), olive oil (oleic 77.665), rice bran oil (oleic 44.322). The result showed that the coconut oil contained the highest percentage of saturated fatty acids (92.178 %) compared to peanut oil (18.36%), rice bran (19.948%) and olive oil (13.067%) and the olive oil highest percentage of long chain mono and polyunsaturated fatty acids (86.934%) compared to peanut oil (81.641 %), rice bran oil (80.053 %), and coconut oil (7.822 %).

Key-Words / Index Term :
Fatty acid, Gas chomatograph, Coconut Fat, Peanut oil, Olive oil, Ricebran oil

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