2011 2nd International Conference on Chemistry and Chemical Engineering IPCBEE vol.

14 (2011) (2011) IACSIT Press, Singapore

Fatty Acids Composition of Four Different Vegetable Oils (Red Palm Olein, Palm Olein, Corn Oil and Coconut Oil) by Gas Chromatography
1
1

Eqbal M. A. Dauqan, 1Halimah Abdullah Sani, Aminah 2Abdullah and 2Zalifah Mohd Kasim

School of Biosciences and Biotechnology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi Selangor, Malaysia 2 School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi Selangor, Malaysia

Abstract. The objective of the study was to evaluate the fatty acids composition of four different vegetable oils [red palm olein (RPO), palm olein (PO), corn oil (CO) and coconut oil (COC)] by Gas chromatography. Four different vegetable oils were analyzed for fatty acid concentration by gas chromatography. The results showed that the predominant component of RPO and PO was oleic acid (18:0) (44.616% and 49.482%) and palmitic acid (16:0) (42. 465% and 36.768%) respectively whilst the CO was rich in linoleic acid (18:0) 47.189% but COC was rich in lauric acid (12:0) 46.458% compared to the other oil samples. The fatty acid composition of red palm olein and palm olein contains a healthy mixture of all the types of fatty acids saturated and unsaturated fatty acids Keywords: Palm Olein, palm olein, Corn oil, Coconut oil, Fatty acids

1. Introduction
Biological mixtures such as fatty acids can be separated and quantified by using gas capillary chromatography, where the capillary system involves in splitting the sample to prevent sample overloading on the GC. A make up gas like nitrogen is usually mixed with the column effluent prior to the flame ionization detector (FID) to improve response characteristics (Mohammad and Peter 2007). Vegetable oils in particular are natural products of plant origin consisting of ester mixtures derived from glycerol with chains of fatty acid contain about 14 to 20 carbon atoms with different degrees of unsaturation (Emmanuel and Mudiakeoghene, 2008). Vegetable oils play important functional and sensory roles in food products, and they act as carriers of fat-soluble vitamins (A, D, E, and K). They also provide energy and essential linoleic and linolenic acids, responsible for growth (Fasina et al. 2006). One important parameter of different vegetable oils is the amount of unsaturation of the constituent fatty acids (Nikolaos and Theophanis 2000). Most native oils and fats have limited applications in their unmodified forms, imposed by their triacylglycerol (TAG) and fatty acid (FA) compositions. It is widely known that the physical and chemical properties of oils are a strong function of the TAG and FA composition. By changing the natural physical and chemical characteristics of a fat or oil, it offers greater functionality for a large number of product formulations (Abdulkarim et al. 2010). Physical-chemical properties of triglyceride and its applications depend upon fatty acid constituents in molecule. However, the differences are due primarily to chain length degree and position of unsaturation. The short chain fatty acids are of lower melting point and are more soluble in water. Whereas, the longer chain fatty acids have higher melting points. Unsaturated acids will have a lower melting point compared to saturated fatty acids of similar chain length (Chayanoot et al. 2005).
+ Corresponding author: Eqbal M. A. Dauqan Tel.: (0060172728034). E-mail address: edouqan@yahoo.com 31

Therefore the the main objective of this work was to determine of fatty acids concentration in four different vegetable oils (RPO, PO, CO and COC).

2. Material and methods 2.1 Instrument

Gas chromatography (C:/GCsolution/Data/Oleokimia/FAM.gcm) was equipped with flam ionization detector and capillary column (30 m x0.25 mm film).

2.2. Preparation of fatty acid methyl easter

Preparation of fatty acid methyl easter (FAME) was carried out according to Jumat et al. (2006) and Siew et al. (1995). 1 mL of hexan was put into 0.1 mL vegetable oil and 1mL sodium methoide (1.55g of MaOH in 50 mL of methanol) solution was added in the oil solution. The solution stirred vigorously using vortex stirrer for 10 seconds. The solution was left 10 minutes to separate out the clear solution of fatty acid methyl ester from the cloudy aqueous layer. The upper layer was collected carefully. The fatty acid composition of four different vegetable oils was determined using its fatty acid methyl esters and was injected into gas-chromatography for analysis. The identification of the peaks was carried out by retention times.

3. Results and Discussion

The fatty acid composition of four different vegetable oils was determined by capillary GC. as reported in Table 1 .
Table 1 Fatty composition of four different vegetable oils

Name of fatty acid Caprylic Capric Lauric Myristic Palmitic Stearic Oleic Linoleic Linolenic Arachidic Heneicosanoic Beheric Tricosanoic Lignoceric

Shorthand 8:0 10:0 12:0 14:0 16:0 18:00 18.1 18:2 18:3 20:0 21:0 22:0 23:0 24:0

Area % in RPO 0.034 0.173 0.961 42.465 0.395 44.616 10.372 0.257 0.356 0.059 0.022 0.067

Area % in PO 0.061 0.230 0.849 36.768 49.482 11.745 0.539 0.161 0.061 0.031 0.066

Area % in CO 0.167 0.042 12.427 11.442 36.994 47.189 1.312 0.298 0.151 -

Area % in COC 6.601 5.071 46.458 20.572 9.161 2.936 7.211 1.648 -

The most prominent of fatty acids in RPO and PO were palmitic acid (16:0) (42.465% and 36.768%) and oleic acid (18:0) (44.616% and 49.482%) respectively while the corn oil was rich in oleic acid (18:0) and linoleic acid (18:2) (36.994% and 47.189%). Nasma et al. (2010) and Abdulkarim et al. (2010) observed similar results when they studied the fatty acid composition in red palm olein and palm olein respectively. In this study the results composition in corn oil were in agreement with some published data (Juyoung et al. 2010; Kiefer et al. 1997). The high content of monounsaturated fatty acids (MUFAs) especially oleic acid
32

(18:1) is associated with a low incidence of coronary heart disease (CHD) because it decreases total cholesterol (10%) and low-density lipoprotein cholesterol (Dennys et al. 2006). Unsaturated (especially polyunsaturated) fatty acids are also more prone to oxidation. In contrast, dietary intake of certain unsaturated fatty acids, in particular conjugated linoleic and fat-soluble antioxidants (e.g., -tocopherol, carotenoids) has been linked to potential health benefits (Gillian et al. 2008). The presence of lauric acid (12:0) (46.458%) was found in coconut oil. This resutl is in line with Gregorio (2005) and Gopala et al. (2010), they reported that cocnut oil is amijor source of lauric acid. High dietary intakes of saturated fatty acids (SFAs) is a risk factor for development of obesity, cardiovascular disease (Gillian et al. 2008). Oils are important nutrients and energy sources that are composed mostly of triacylglycerols. Dietary triacylglycerols are composed of fatty acids that may vary in their chain length, degree of unsaturation, isomeric orientation of double bonds and position within the triacylglycerol molecule (Edwm et al. 2003). Palm oil contains a high proportion of palmitic acid as well as considerable quantities of oleic and linoleic acids which give it a higher unsaturated fatty acid content than coconut oil and Red palm oil (RPO) contains 50% saturated, 40% monounsaturated and 10% polyunsaturated fatty acids (Edem 2002).

4. Conclusion
The fatty acid composition of red palm olein and palm olein contains a healthy mixture of all the types of fatty acids saturated and unsaturated fatty acids. The fatty acid profile plays a key role to the physicalchemical properties therefore this is useful knowledge base for further advanced research.

5. Acknowledgements
This work was supported by the Third World Organization for Women in Science (TWOWS) and the research was funded by UKM-GUP-NBT-27-103 and UKM-HEJIM-Industri-16-2010. We grateful thank to carotene sdn bhd Malaysia for providing red palm olein sample.

6. References
[1] S.M. Abdulkarim, M.W. Myat and H.M Ghazali. Sensory and Physicochemical Qualities of Palm Olein and Sesame Seed Oil Blends during Frying of Banana Chips. Journal of Agricultural Science. 2010, 2(4): 18-29 [2] S. Chayanoot, C. Ausa, N. N. Jaruwan and T. Chakrit 2005 Effect of solvent on fatty acid profile of stearin sepated from crude palm oil. ICEE, pp. 1-4 [3] E. C. C. Dennys, G. V. C. Andre, C. G. P. Maria do, D.S. Sergio Matta, T. C. S. Marco, and M. B. C. Neuza 2006 Lipid profile of rats fed high-fat diets based on flaxseed, peanut, trout, or chicken skin. Nutrition. 22: 197 205 [4] O. A. Emmanuel, and O. Mudiakeoghene. The use of antioxidants in vegetable oils A review. African Journal of Biotechnology. 2008, 7(25): 4836-4842 [5] D.O. Edem, O.U. Eka, I.B. Umoh, A.P. Udoh and E.J. Akpan. Effect of Red Palm Oil and Refined Palm Olein on Nutrient Digestion in the Rat. Pakistan Journal of Nutrition. 2003, 2 (5): 271-278. [6] D.O. Edem. Palm oil: Biochemical, physiological, nutritional, hematological and toxicological aspects: A review. Plant Food for Human Neutrinos. 2002, 57:319-343. [7] O.O. Fasina, C. H. M. Hallman, and C. Clementsa. Predicting Temperature-Dependence Viscosity of Vegetable Oils from Fatty Acid Composition. JAOCS. 2006, 83(10): 899-903 [8] K. A.G. Gopala, R. Gaurav, S. B. Ajit, K. P. K. Prasanth and C. Preeti Coconut Oil: Chemistry, Production and Its Applications - A Review. Indian Coconut Journal. 2010, pp,15-27 http://coconutboard.nic.in/English-ArticleGopalakrishna-CFTRI.pdf [9] B. Gillian, H. N. Jacob, S. Tina, S. Chris, D. E. Mick, S. Roy and L. Carlo. Fatty acid and fat-soluble antioxidant concentrations in milk from high- and low-input conventional and organic systems: seasonal variation. J Sci Food Agric.2008, 88:14311441 [10] C. G. Gregorio. Fatty Acids and Derivatives from Coconut Oil. Baileys Industrial Oil and Fat Products, Sixth Edition, John Wiley & Sons, Inc. 2005
33

[11] K. Juyoung, N. K. Deok, H. L. Sung, Y. Sang-Ho and L. Suyong. Correlation of fatty acid composition of vegetable oils with rheological behavior and oil uptake. Food Chemistry. 2010, 118: 398402 [12] B. K. Nikolaos and K. Theophanis. Calculation of Iodine Value from Measurements of Fatty Acid Methyl Esters of Some Oils: Comparison with the Relevant American Oil Chemists Society Method. JAOCS. 2000, 77(12): 1235-1238 [13] E. Nesma, A. A. Hany, H. A. E. Mohammed and M. Y. Mohammed. Red Palm Olein: Characterization and Utilization in Formulating Novel Functional Biscuits. J Am Oil Chem Soc. 2010, 87:295304

34