Triglyceride composition

An experiment describing the analysis of the triglyceride composition of several vegetable oils is described in the May 1988 issue of the Journal of Chemical Education (pp. 464-466). 

Table 9.8 Triglyceride composition of palm oil and cocoa butter.

The physical and chemical properties of individual oils and fats are determined by the nature and proportions of fatty acids that enter into the triglycerides composition. Animal and dairy fat like plant oils are dominated by triacylglycerols, with steroids present as minor components, cholesterol and its esters being the most significant. The triacylglycerols of animal fats differ from plant oils since they contain more of the saturated fatty acids and consequently are solid at room temperature. 

Familial adenomatous polyposis 574 Faraday, numerical value of 283 Farnesyl group 402, 559 Fat(s). See also Triacylglycerol (triglyceride) composition of 380 hydrolysis of 507 Fatty acid(s) 380-382 activation of 512 acyl CoA, derivatives of 507 biosynthesis of 722 branched chain 381 cyclopropane-containing 399 essential 721 in lipids 380 names of, table 380 oxidation 511 pKa values of 380 stability of 589... 

A nonaqueous reversed-phase high-performance liquid chromatography (NARP-HPLC) with refractive index (RI) detection was described and used for palm olein and its fractions obtained at 12.5°C for 12-24 h by Swe et al. (101). The objective of their research was to find the optimum separation for analysis of palm olein triglycerides by NARP-HPLC, and to find a correction factor to be used in calculating CN and fatty acid composition (FAC). The NARP-HPLC method used to determine the triglyceride composition was modified from the method of Dong DiCesare (88). Palm olein was melted completely at 70°C in an oven for 30 min prior to crystal-... 

Table 4 Triglyceride Composition Based on HPLC Analysis During Low-Temperature Storage (wt%)...

There are a number of minor oils, all of high value, most of which are marketed mainly either for medical purposes or for their flavour. Olive, evening primrose, borage, fish oils and cocoa butter are described elsewhere. Others include hazelnut, walnut, macadamia, almond, apricot, pumpkin, poppy-seed and rice bran oils. The process of testing for authenticity of these oils should be approached in the same way as for the bulk oils above, i.e. fatty acid profile, sterols, tocopherols and triglyceride composition. However, there is little generally available published material on the ranges of values to be expected... 

Synouri-Vrettakou, S., Komaitis, M.E. and Voudouris, E.C. (1984) Triglyceride composition of olive oil, cottonseed oil and their mixtures by low temperature crystallisation and gas liquid chromatography. J. Am. Oil Chem. Soc., 61, 1051-1056. 

Shukla, V.K.S., Schiotz-Nielsen, W.S. and Batsberg, W. (1983) A simple and direct procedure for the evaluation of triglyceride composition of cocoa butters by high performance liquid chromatography—a comparison with the existing TLC-GLC method. FetteSeif. Anstrichm., 85(7), 274-278. 

Sawada, T., Takahashi, K. and Hatano, M. (1993) Triglyceride composition of tuna and bonito orbital fats. Nippon Suisan Gakkaishi, 59, 285—290. 

Table 5.5 Range of values reported for triglyceride composition of genuine milk fats by carbon number gas chromatography...

The official European Community (EC) method for determination of the purity of milk fat is based on triglyceride composition as determined by GC on a packed column (EC, 1999). This is based on a formula for the composition of genuine milk fat of the type 100 = 14.197 C40 — 36.396 C42 + 32.364 C44 — e. The limit of detection varies with the adulterant fat, but is usually <5% foreign fat. A standard reference material (CRM 519) is available (Precht el al., 1998) which has been fully characterized and the triglyceride composition determined collaboratively. Other methods of analysis of the triglyceride data have been evaluated (Collomb et al., 1998a,b Lipp, 1996a,b Ulberth, 1995). 

DePeters, E.J., German, J.B., Taylor, S.J., Essex, S.T. and Perez-Monti, H. (2001) Fatty acid and triglyceride composition of milk fat from lactating Holstein cows in response to supplemental canola oil. J. Dairy Sci., 84, 929-936. 

Lipp, M. (1996a) Determination of adulteration of butter fat by its triglyceride composition obtained by GC. A comparison of the suitability of PLS and neural networks. Food Chem., 55, 389-395. 

Lipp, M. (1996b) Comparison of PLS, PCR, and MLR for the quantitative determination of foreign oils and fats in butter fats of several European countries by their triglyceride composition. Z Lebensm. Unters. Forsch., 202, 193-198. 

Luf, W. (1987) Detection of foreign fat in milk fat by triglyceride analysis. 1. Seasonal and regional variations in the triglyceride composition of Austrian milk fat. Oesterreichische Milchwirt, 42, 23-28. 

Precht, D., Molkentin, J. and de Froidmont-Goertz, I. (1998) Anhydrous butterfat reference material CRM 519 certification of triglyceride composition and cholesterol content including homogeneity and stability tests. Fett. Lipid., 100, 546-554. 

Barron, L.J.R., Hierro, M.T.G., Santa-Maria, G. 1990. HPLC and GC analysis of the triglyceride composition of bovine, ovine and caprine milk fat. J. Dairy Res., 57, 517-526. 

Morrison, I.M., Hawke, J.C. 1977a. Triglyceride composition of bovine milk fat with elevated levels of linoleic acid. Lipids. 12, 994-1004. 

Kalo, P., Parviainen, P. Vaara, K., Ali-Yrrko, S., Antila, M. 1986a. Changes in the triglyceride composition of butter fat induced by lipase and sodium methoxide catalysed interesterification reactions. Milchwissenschaft. 41, 82-85. 

Kalo, P., Vaara, K., Antila, M. 1986b. Changes in triglyceride composition and melting properties of butter fat fraction/rapeseed oil mixtures induced by lipase catalysed interesterification. Fette, Seifen, Anstrichmittm. 88, 362-365. 

Figure 8.4. Changes in triglyceride composition of top olein (OOO) with a dropping point of 7°C compared to the original anhydrous milk fat. M = myristic acid P = palmitic acid S = stearic acid (Gibon and Tirtiaux, personal communication).

Table 15 lists the typical cottonseed oil analytical characteristics, including fatty acid and triglyceride compositions and ranges (43, 80), which allow for the different varieties, growing conditions, and analytical error. 

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