F&N Bulletin Vol 23 No 1b - United Nations University

14
A. S. H. Ong and S. H. Goh
TABLE 2. Fatty acid (mol %) and triacylglycerol composition of some oils
Virgin
Milk fat Lard Cocoa butter Cod liver oil palm oil
Butter
sn-1,-2
Fatty acid (wt%) sn-1 sn-2 sn-3 sn-1 sn-2 sn-3 sn-1 sn-2 sn-3 sn-1 sn-2 sn-3 and -3 sn-2
4:0 4 5 2.9 43.3
6:0 2 3.0 4.8 10.8
8:0 1 0.9 2.3 2.2
10:0 2 2.5 6.1 3.6
12:0 3 3.1 6.0 3.5 0.2
14:0 13 10.5 20.4 7.1 1 4 — 2 5 2 1.1
16:0 26 35.9 32.8 10.1 10 72 7 34 2 37 12 14 6 44.3 11
18:0 13 14.7 6.4 4.0 30 2 73 50 2 53 5 1 1 4.6 2
18:1 28.5 20.6 13.7 14.9 51 13 18 12 87 9 35 9 25 39.0 65
18:2 3 1.2 2.5 0.5 6 3 — 1 9 — 1 1 1 10.5 22
18:3 0.5 — — —
a
20:1 14 8 18
22:0 3 11 11
a
22:2 12 8 11
22:6 1 3 1
24:0 3 2 2
Major PPB, SPO, OPL, OPO POS, SOS, SPO POP, POO,
triacylglycerols b PPC POL, PLP
Source: refs. 4–11.
a. 0.3% of 16:1, 18:3 n-3 and 20:0; sn-1, -2, and -3 = all 1, 2, and 3 positions, values averaged.
b. B denotes 4:0, C 10:0, L 18:2, O-18:1, P 16:0, and S 18:0.
TABLE 3. Saturated, monounsaturated, and polyunsaturated fatty acids in some oils and fats
Saturated Monounsat- Polyunsat- P/S U/S P2/S2 U2/S2
Oil (S) urated (M) urated (P) ratio ratio ratio ratio
Rapeseed 5.0 71.0 24.0 4.8 19 95 166
Canola 7.0 61.0 32 4.67 13.3 155 330
Sunflower 11.7 18.0 68.6 5.9 7.4
Olive 13.0 79.1 7.9 0.6 6.7 10.6 73
Corn 13.3 28.4 58.3 4.4 6.5 28 39
Soybean 16.0 23.5 60.5 3.8 5.3 64 85
Groundnut 20.0 38.7 41.3 2.1 4.0 14.8 38
Cottonseed 27.7 19.8 52.5 1.9 2.6 6.32 8.8
Lard 43.0 47.0 10.0 0.2 1.3 0.04 0.2
Palm olein 46.8 41.5 12.0 0.3 1.1 6.9 22
Palm 49.5 40.3 9.6 0.2 1.0 1.7 6.7
Cocoa butter 60.1 36.5 3.4 0.2 0.7 2.3 24
Butter 63.4 32.5 4.5 0.1 0.6 0.03 0.2
Hydrogenated soybean a 64.0 + trans 26.0 4.0 0.1 0.5
Palm kernel 84.0 14.0 2.0 0.02 0.2
Coconut 92.2 6.2 1.6 0.02 0.1 0.02 0.05
Source: refs. 7–9.
P/S and U/S: polyunsaturated/saturated and (monounsaturated + polyunsaturated)/saturated fatty acid ratios, respectively. P2, S2, U2:
polyunsaturated, saturated, and total unsaturated fatty acids, respectively, from position-2 of the triglycerides.
a. Typical sample, saturated 22%, trans fatty acids 42%.
hydrogenated. This has been widely practiced for a
long time (e.g., soybean oil), although it was known
that the formation of trans fatty acids via partial
hydrogenation is not desirable. To avoid this problem, a
formulation of polyunsaturated oil blended with palm
oil can be used to provide healthful trans-free products,
and the additional benefit provided is the formation
of the desirable polymorphic crystals, giving the food
the appropriate texture. Also, in recent years, many
consumers have been concerned about the consumption
of genetically modified foods and these are now
widespread in many oilseed crops. However, palm