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Authenticity of vegetable oils

  • Chapter
Food Authentication

Abstract

Vegetable oils used for food consist predominantly of triglycerides, that is, glycerol esters of fatty acids. Some significant fatty acids and their shorthand designations are shown in Table 7.1. Fatty acids contribute 94–96% of the total weight of the triglycerides. The fatty acids in vegetable oil triglycerides generally follow a pattern whereby those in the middle or 2-position of the glyceride molecule are unsaturated. Only small amounts of saturated acids are present in the 2-position, except when they are present at high concentrations in an oil or solid fat, such as coconut or palm kernal oil. Procedures for analysis of triglycerides were described by Litchfield (1972) and Christie (1986). Pancreatic lipase hydrolysis has been used to determine the fatty acid composition in the 2-position of oils and has been expanded to include stereospecific analyses (Litchfield, 1972; Breckenridge, 1978; Christie, 1986; Laakso and Christie, 1990; Christie et al., 1991; Sempore and Bezard, 1991; Damiani et al., 1994).

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Authors
  1. D. Firestone
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  2. R. J. Reina
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Editors and Affiliations

  1. Dr P.R. Ashurst and Associates, Kingstone, Hereford, UK

    P. R. Ashurst

  2. CSL Food Science Laboratory, Norwich Research Park, NR4 7UQ, Colney, Norwich, UK

    M. J. Dennis

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© 1996 Chapman & Hall

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Firestone, D., Reina, R.J. (1996). Authenticity of vegetable oils. In: Ashurst, P.R., Dennis, M.J. (eds) Food Authentication. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-1119-5_7

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  • DOI: https://doi.org/10.1007/978-1-4613-1119-5_7

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