3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures
3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures
3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology<br />
P22 PhyTOSTEROL AND FATTy ACID PROFILE<br />
OF FOuR EDIbLE OILS PROCESSED IN<br />
ROMANIA<br />
FRAnCISC VASILE DULF a , CARMEn SOCAIU a ,<br />
COnSTAnTIn BELE a , ADELA PInTEA a and MIHAELA<br />
UnGURESAn b<br />
a University of Agricultural Sciences and Veterinary Medicine,<br />
3–5 Mãnãstur Str., 400372, Cluj-Napoca, Romania,<br />
b Technical University of Cluj-Napoca, Chemical Department,<br />
103–105 Muncii Bvd., 400641, Cluj-Napoca, Romania,<br />
francisc_dulf@yahoo.com<br />
Introduction<br />
Triglycerides represent the principal component (95–<br />
98 %) of most edible oils obtained from seeds and fruits.<br />
Small amounts of sterols, free fatty acids, hydrocarbons,<br />
tocopherols, phospholipids and triterpenic acids are also present.<br />
Fatty acids occur predominantly as esters of glycerol,<br />
i.e., triacylglycerol, in natural fats of animal and plant origin.<br />
Two distinct families of essential fatty acids exist in the<br />
s619<br />
human body: the ω-3 family (derived from α-linolenic acid)<br />
and ω-6 family (derived from linoleic acid) 1 .<br />
Phytosterols are a group of natural compounds found in<br />
all plants and in food products of plant origin. In vegetable<br />
oils, sterols are found primarily as free and esterified forms 2 .<br />
Four edible oils: walnuts, sesame, peanut and poppy<br />
seed oil, processed by minimal technologies (cold pressing)<br />
in Romania were investigated. The goal of the present study<br />
was the identification and quantification of fatty acids as<br />
FAMEs (fatty acid methyl esters), in the total lipid extracts<br />
(TLE) and in the esterified sterol fractions (ESF).Total, free<br />
and esterified sterols were also quantified as trimethylsilyl<br />
ether derivatives (TMS), using gas-chromatography (GC)<br />
with flame ionization detector (FID).<br />
Experimental<br />
S a m p l e P r e p a r a t i o n<br />
The FAMEs were prepared by transesterification of<br />
the oil samples and the esterified sterol fractions by sodium<br />
methoxide catalysis1 .<br />
Saponification, extraction, purification and preparation<br />
of TMS derivatives of the total, free and esterified sterols<br />
were made according to Phillips et al. 3 .<br />
Fig. 1. The fatty acid compositions [weight %] in total lipid extracts (TLE) and esterified sterol fractions (ESF) of: (a) walnut,<br />
(b) sesame, (c) peanut and (d) poppysed oils
Change language