Profile of Fatty Acids and Spectroscopic Characteristics of Selected Vegetable Oils Extracted by Cold Maceration

Kachel, Magdalena; Matwijczuk, Arkadiusz; Przywara, Artur; Kraszkiewicz, Artur; Koszel, Milan

doi:10.1515/agriceng-2018-0006

Abstract

Biodiesel has become more attractive material for its properties such as biodegradability, renewability and very low toxicity of its combustion products. A higher quality of this fuel is essential in its potential commercialization. Analytical methods used in biodiesel analysis are constantly refined. The most popular analytical techniques include chromatography and molecular spectroscopy. The ATR-FTIR spectroscopy is one of the most important methods of spectroscopy. This paper presents the results of studies on selected oils of natural origin using ATR-FTIR infrared absorption spectroscopy. Three types of oils from pumpkin seeds and winter rapeseed were analysed. The main fatty acids were also determined in all the samples.

References

Achremowicz, K., Szary-Sworst, K. (2005). Wielonienasycone kwasy tłuszczowe czynnikiem poprawy stanu zdrowia człowieka. Żywność. Nauka. Technologia. Jakość, 3(44), 23-55.
Search in Google Scholar Back to article
Abdul, R., Che Man, Y.B., Yusof, F.M. (2014). The use of FTIR spectroscopy and chemometrics for rapid authentication of extra virgin olive oil. JAOCS, Journal of the American Oil Chemists' Society 91.2, 207-213.
Search in Google Scholar Back to article
Ahmad, J., Yusup, S., Bokhari, A., Kamil, R.N.M. (2014). Study of fuel properties of rubber seed oil based biodiesel. Energy Conversion and Management, 78, 266-275.10.1016/j.enconman.2013.10.056
Open DOI Search in Google Scholar Back to article
Bouzid, O., Navarro, D., Roche, M., Asther, M., Haon, M., Delattre, M., Lorquin, J., Labat, M., Asther, M., Lesage-Meessen, L. (2005). Fungal enzymes as a powerful tool to release simple phenolic compounds from olive oil by-product. Process Biochemistry, 40, 1855-1862.10.1016/j.procbio.2004.06.054
Open DOI Search in Google Scholar Back to article
Bryś, J., Wirkowska, M., Górska, A., Ostrowska-Ligęza, E., Bryś, A., Koczoń, P. (2013). The use of DSC and FT-IR spectroscopy for evaluation of oxidative stability of interesterified fats. Journal of Thermal Analysis and Calorimetry, 1-7, 23.10.1007/s10973-012-2794-4
Search in Google Scholar Back to article
Ciemniewska-Żytkiewicz, H., Bryś, J., Sujka, K., Koczoń, P. (2015). Assessment of the hazelnuts roasting process by pressure differential scanning calorimetry and MID-FT-IR spectroscopy. Food Analytical Methods, 8(10), 2465-2473.10.1007/s12161-015-0133-7
Search in Google Scholar Back to article
Dubois, V., Breton, S., Linder, M., Fanni, J., Parmentier, M. (2007). Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential. European Journal of Lipid Science and Technology, 109, 710-732.10.1002/ejlt.200700040
Search in Google Scholar Back to article
Eder, K., Brandsch, C. (2002). The effect of fatty acid composition of rapeseed oil on plasma lipids and oxidative stability of low-density lipoproteins in cholesterol-fed hamsters. European Journal of Lipid Science and Technology, 104, 3-13.10.1002/1438-9312(200201)104:1<3::AID-EJLT3>3.0.CO;2-A
Search in Google Scholar Back to article
El-Adawy, T.A. Taha, K.M. (2001). Characteristics and composition of different seed oils and flours. Food chemistry, 74, 47-54.10.1016/S0308-8146(00)00337-X
Search in Google Scholar Back to article
Guillen, M.D., Cabo, N. (1997). Infrared spectroscopy in the study of edible oils and fats. Journal of the Science of Food and Agriculture, 75, 1-11.10.1002/(SICI)1097-0010(199709)75:1<1::AID-JSFA842>3.0.CO;2-R
Open DOI Search in Google Scholar Back to article
Guillen, M.D., Cabo, N. (1997). “Characterization of edible oils and lard by Fourier transform infrared spectroscopy. Relationships between composition and frequency of concrete bands in the fingerprint region. Journal of the American Oil Chemists' Society, 74.10, 1281-1286.
Search in Google Scholar Back to article
Gurdeniz, G., Ozen, B. (2009). Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data. Food Chemistry, 116, 519-525.10.1016/j.foodchem.2009.02.068
Search in Google Scholar Back to article
Kapoor R., Huang, Y.-S. (2006). Gamma linolenic acid: an antiinflammatory omega-6 fatty acid. Current pharmaceutical biotechnology, 7, 531-534.10.2174/138920106779116874
Search in Google Scholar Back to article
Kim, K.-N., Heo, S.-J., Song, C.B., Lee, J., Heo, M.-S., Yeo, I.-K., Kang, K.A., Hyun, J.W., Jeon, Y.-J. (2006). Protective effect of Ecklonia cava enzymatic extracts on hydrogen peroxide-induced cell damage. Process Biochemistry, 41, 2393-2401.10.1016/j.procbio.2006.06.028
Open DOI Search in Google Scholar Back to article
Koczoń, P., Lipińska, E., Czerniawska-Piątkowska, E., Mikuł, M., Bartyzel, B.J. (2016). The change of fatty acids composition of Polish biscuits during storage. Food chemistry, 202, 341-348.10.1016/j.foodchem.2016.02.019
Search in Google Scholar Back to article
Kolayli, S., Tarhan, O., Kara, M., Aliyazicioglu, Kucuk, R.M. (2011). An investigation of frequently consumed edible oils in Turkey in terms of omega fatty acids. Chemistry of Natural Compounds, 47, 347.10.1007/s10600-011-9929-x
Open DOI Search in Google Scholar Back to article
Koutsouki, A., Tegou, E., Badeka, A., Kontakos, S., P. Pomonis Kontominas, M., (2016). In situ and conventional transesterification of rapeseeds for biodiesel production. The effect of direct sonication. Industrial Crops and Products, 84, 399-407.10.1016/j.indcrop.2016.02.031
Open DOI Search in Google Scholar Back to article
Latif, S., Anwar, F., Ashraf, M. (2007). Characterization of enzyme-assisted cold-pressed cottonseed oil. Journal of Food Lipids, 14, 424-436.10.1111/j.1745-4522.2007.00097.x
Open DOI Search in Google Scholar Back to article
Lazos, E. S., Tsaknis, J., Bante, M., (1995). Changes in pumpkin seed oil during heating. Grasas y aceites, 46, 233-239.10.3989/gya.1995.v46.i4-5.930
Open DOI Search in Google Scholar Back to article
Mansour, E., Dworschak, E.J., Peredi, A. (1993). Lugasi, Evaluation of pumpkin seed (Cucurbita pepo, Kakai 35) as a new source of protein. Acta Alimentaria-an International Journal of Food Science, 22, 3-14.
Search in Google Scholar Back to article
Mehrotra, R. (2006). Infrared Spectroscopy, Gas Chromatography/Infrared in Food Analysis. John Wiley & Sons, Ltd, 2000.
Search in Google Scholar Back to article
Murkovic, M. Pfannhauser, W. (2000). Stability of pumpkin seed oil. European Journal of Lipid Science and Technology, 102, 607-611.10.1002/1438-9312(200010)102:10<607::AID-EJLT607>3.0.CO;2-E
Search in Google Scholar Back to article
Nunes Cleiton, A. (2014). Vibrational spectroscopy and chemometrics to assess authenticity, adulteration and intrinsic quality parameters of edible oils and fats. Food Research International, 60, 255-261.10.1016/j.foodres.2013.08.041
Open DOI Search in Google Scholar Back to article
Obiedzińska, A., Waszkiewicz-Robak, B. (2012). Oleje tłoczone na zimno jako żywność funkcjonalna. Zywność. Nauka. Technologia. Jakość, 1(80), 27-44.
Search in Google Scholar Back to article
Parker, T.D., Adams, D., Zhou, K., Harris, M., Yu, L. (2006). Fatty acid composition and oxidative stability of cold-pressed edible seed oils. Journal of Food Science, 68, 1240-1243.10.1111/j.1365-2621.2003.tb09632.x
Search in Google Scholar Back to article
Parry, J., Hao, Z., Luther, M., Su, L., Zhou, K., Yu, L.L. (2006). Characterization of cold-pressed onion, parsley, cardamom, mullein, roasted pumpkin, and milk thistle seed oils. Journal of the American Oil Chemists' Society, 83, 847-854.10.1007/s11746-006-5036-8
Open DOI Search in Google Scholar Back to article
Parry, J. Yu, L. (2004). Fatty acid content and antioxidant properties of cold-pressed black raspberry seed oil and meal. Journal of Food Science, 69, 22.10.1111/j.1365-2621.2004.tb13356.x
Search in Google Scholar Back to article
Radović, Jagoš, R., Aeppli, Ch., Nelson, R.K., Jimenez, N., Reddy, Ch.M., Bayona,, J.M., Albaigés, J. (2014). Assessment of photochemical processes in marine oil spill fingerprinting. Marine Pollution Bulletin 79.1, 268-277.10.1016/j.marpolbul.2013.11.029
Search in Google Scholar Back to article
Ramadan, M.F. Mörse, l J.-T. (2003). Oil goldenberry (Physalis peruviana L.). Journal of Agricultural and Food Chemistry, 51, 969-974.10.1021/jf020778z
Search in Google Scholar Back to article
Sabudak, T. (2007). Fatty acid composition of seed and leaf oils of pumpkin, walnut, almond, maize, sunflower and melon. Chemistry of Natural Compounds, 43(4), 465-467.10.1007/s10600-007-0163-5
Open DOI Search in Google Scholar Back to article
Safar, M., Bertrand, D., Robert, P., Devaux, M.F., Genot, C. (1994). Characterization of edible oils, butters and margarines by Fourier transform infrared spectroscopy with attenuated total reflectance. Journal of the American Oil Chemists' Society 71.4, 371-377.10.1007/BF02540516
Search in Google Scholar Back to article
Schinas, P., G. Karavalakis, C. Davaris, G. Anastopoulos, D. Karonis Zannikos, F., Stournas, S., Lois, E. (2009). Pumpkin (Cucurbita pepo L.) seed oil as an alternative feedstock for the production of biodiesel in Greece. Biomass and Bioenergy, 33, 44-49.10.1016/j.biombioe.2008.04.008
Search in Google Scholar Back to article
Soto, C., Concha, J., Zuniga, M. (2008). Antioxidant content of oil and defatted meal obtained from borage seeds by an enzymatic-aided cold pressing process. Process Biochemistry, 43, 696-699.10.1016/j.procbio.2008.02.006
Open DOI Search in Google Scholar Back to article
Standard For Named Vegetable Oils Codex Stan. Codex Alimentarius, 210-(1999).
Search in Google Scholar Back to article
Sujka, K., Koczoń, P., Ceglińsk, A., Reder, M., Ciemniewska-Żytkiewicz, H. (2017). The Application of FT-IR Spectroscopy for Quality Control of Flours Obtained from Polish Producers. Journal of analytical methods in chemistry, 1-9, 11.10.1155/2017/4315678
Search in Google Scholar Back to article
Yang, H., Irudayaraj, J., Paradkar, M.M. (2005). Discriminant analysis of edible oils and fats by FTIR, FT-NIR and FT-Raman spectroscopy. Food Chemistry, 93, 25-32.10.1016/j.foodchem.2004.08.039
Open DOI Search in Google Scholar Back to article
Yan-qun, L., De-xin, Kong, Wu, H. (2013). Analysis and evaluation of essential oil components of cinnamon barks using GC–MS and FTIR spectroscopy.” Industrial Crops and Products 41, 269-278.
Search in Google Scholar Back to article
Younis, Y., Ghirmay, S., Al-Shihry, S. (2000). African Cucurbita pepo L.: properties of seed and variability in fatty acid composition of seed oil. Phytochemistry, 54, 71-75.10.1016/S0031-9422(99)00610-X
Search in Google Scholar Back to article
Verma, P., Sharma, M. (2016). Review of process parameters for biodiesel production from different feedstocks. Renewable and Sustainable Energy Reviews, 62, 1063-1071.10.1016/j.rser.2016.04.054
Open DOI Search in Google Scholar Back to article
Vlachos, N., Skopelitis, Y., Psaroudaki, M., Konstantinidou, V., Chatzilazarou, A., Tegou, E. (2006). Applications of Fourier transform-infrared spectroscopy to edible oils.” Analytica Chimica Acta, 573, 459-465.10.1016/j.aca.2006.05.03417723561
Search in Google Scholar Back to article

Profile of Fatty Acids and Spectroscopic Characteristics of Selected Vegetable Oils Extracted by Cold Maceration

Abstract

Paradigm

My account