3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
fatty acids ratios varied from 3.96 to 10.62 for the total lipid
extracts. For the studied ESF’s, these ratios varied from 2.64
to 3.44.
The polyunsaturated fatty acids were the most abundant
out of the unsaturated fatty acids of TLE’s, in all studied oils,
except for peanut oil. The polyunsaturated/monounsaturated
fatty acids ratios ranged from 0.92 to 4.49 for the analyzed
TLE’s and from 1.83 to 3.06 for ESF’s, respectively.
S t e r o l C o m p o s i t i o n
The predominant phytosterols in all four samples were
sitosterol, campesterol and ∆5-avenasterol (see Table I).The
proportion of free and esterified sterols varied widely among
samples (see Fig. 2.). In all oils except sesame oil, most of the
β-sitosterol was esterified.
Conclusions
The determination of fatty acids and sterols’ composition
is essential for the analytical assessment of the quality,
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origin, extraction method, refining procedure and possible
adulteration of the vegetable oils.
REFEREnCES
1. Christie W. W.: Gas Chromatography and Lipids. The
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Simpkins A. H.: J. Food Comp. Anal. 15, 123 (2002).
4. Phillips K. M., Ruggio D. M., Ashraf-Khorassani M.: J.
Agric. Food Chem. 53, 9436 (2005).
5. Yang B., Karlsson R. M., Oksman P. H., Kallio H.P.: J.
Agric. Food Chem. 49, 5620 (2001).
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M.: Eur. J. Lipid Sci. Tehnol. 109, 710 (2007).
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