DOCSLIB.ORG

Identification and Quantification of Fatty Acids in Nut Oils by GC-MS

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Identification and Quantification of Fatty Acids in Nut Oils by GC-MS Master’s Thesis 2018/2019 60 stp Faculty of Chemistry, Biotechnology and Food Science Identification and quantification of fatty acids in nut oils by GC-MS Tina Øvrebø Chemistry Table of Contents Acknowledgements ......................................................................................................................... I Abstract .......................................................................................................................................... II Sammendrag ................................................................................................................................ III Abbreviations ............................................................................................................................... IV 1. Introduction ................................................................................................................................ 1 1.1 Aim of the study ..................................................................................................................... 3 2. Theory ......................................................................................................................................... 5 2.1 Lipids ...................................................................................................................................... 5 2.1.1 Fatty acids ..................................................................................................................................... 5 2.1.1 Fatty acids and potential health benefits....................................................................................... 9 2.2 Nut production and nut oils .................................................................................................. 11 2.3 Analysis ................................................................................................................................ 17 2.3.1 Internal standard ......................................................................................................................... 17 2.3.2 Extraction ................................................................................................................................... 17 2.3.3 Esterification .............................................................................................................................. 19 2.4 Fatty acid analysis ................................................................................................................ 21 2.4.1 Principles in gas chromatography and mass spectrometry ......................................................... 22 3.Method ........................................................................................................................................ 27 3.1 Chemicals ............................................................................................................................. 27 3.2 Standards .............................................................................................................................. 27 3.2.1 Esterification of a fatty acid standard ......................................................................................... 28 3.3 Sample preparation and standards ........................................................................................ 28 3.3.1 Sample derivatization ................................................................................................................. 29 3.3.2 Solid-phase extraction of nut oils ............................................................................................... 30 3.3 GC-MS ................................................................................................................................. 31 3.4 Quantification ....................................................................................................................... 32 4. Results & discussion ................................................................................................................. 35 4.1 The fatty acid composition in nut oils .................................................................................. 35 4.1.1 Almond oil .................................................................................................................................. 35 4.1.2 Argan oil ..................................................................................................................................... 37 4.1.3 Hazelnut oil ................................................................................................................................ 38 4.1.4 Kukui oil ..................................................................................................................................... 40 4.1.5 Macadamia oil ............................................................................................................................ 41 4.1.6 Peanut oil .................................................................................................................................... 43 4.1.7 Pistachio oil ................................................................................................................................ 44 4.1.8 Tamanu oil .................................................................................................................................. 46 4.1.9 Walnut oil ................................................................................................................................... 47 4.2 Comparison of the fatty acids in the nut oils ........................................................................ 49 4.3 Free fatty acid and polar lipid fractions in nut oils............................................................... 53 5. Conclusion ................................................................................................................................. 54 6. Further work ............................................................................................................................ 54 7. References ................................................................................................................................. 55 Appendices ..................................................................................................................................... II Appendix I: Standards ................................................................................................................ III Appendix II: Relative response factors ....................................................................................... V Appendix III: Fatty acid profiles of nut oils .............................................................................. VI Appendix IV: FFAs and polar lipid FAs ............................................................................... XVII Acknowledgements Five interesting, exciting and demanding years at the Norwegian University of Life Sciences are now over. This thesis is the end result of ten months of stress, learning, laughter and seven liters of chloroform. The thesis was carried out at the at the faculty of Chemistry, Biotechnology, and Food Science during the time period August 2018 to May 2019. I would like to thank my main supervisor Professor Dag Ekeberg and my co-super advisors Hanne M. Devle and Lena Oksdøl Foseid for believing in me and pushing me through the challenges met during this thesis. Their knowledge and passion for analytical chemistry have inspired me throughout this project. Additionally, I would like to thank Carl Fredrik Næss- Andresen for proof-reading and for constructive input during these months. It has been a pleasure working with you. Further I would thank the rest of the MS-group, and I wish to give a special gratitude to Stine Marie Haraldsen and Ingrid Hausberg, for funny days and weekends these last weeks. In the end, I would like to thank family, boyfriend, and friends for tremendous support and proof-reading these months. Ås, May 14th, 2019 Tina Øvrebø I Abstract The main objective of this thesis was to identify and quantitate the fatty acid composition in the following nine nut oils; almond (Prunus dulcis) oil, hazelnut (Corylus avellana) oil, peanut (Archis hypogaea) oil, walnut (Juglans regia) oil, macadamia (Macadamia tetraphylla) oil, pistachio (Pistacia vera) oil, kukui (Aleurites moluccans) oil, tamanu (Calophyllum inophyllum) oil, and argan (Argania spinosa) oil. Nuts contain carbohydrates, unsaturated fatty acids, vitamins, minerals, fibers, and antioxidants. Several studies associate nut consumption with lower cholesterol levels, hence reducing the risk of coronary heart diseases. Other studies have reported reduced risk of diabetes in women, and prostate cancer in men. Nuts have a beneficial fatty acid (FA) composition with more than 82% mono- and polyunsaturated fatty acids (MUFAs and PUFAs) and a low content of saturated fatty acid content (SFAs) at 18%. The FA composition in all nine nut oils was identified and quantified using a gas chromatograph (GC) coupled to a sector mass spectrometer (MS). The FAs in the nut oils were esterified into fatty acid methyl esters prior to the GC-MS analysis. The unsaturated FAs content in the nut oils ranged from 71% in tamanu oil to 93% in almond oil, and the SFA content ranged between 7% in almond oil to 29% in tamanu oil. The MUFA C18:1n-9 was the most abundant FA in all nut oils, except for walnut- and kukui oil, where the essential PUFA, linoleic acid (LA, C18:2n-6) was the most abundant
Load more

Recommended publications
  • An E-Recipe Book by Get Snacking 10 Tempting Macadamia Recipes
    GET SNACKING AN E-RECIPE BOOK BY GET SNACKING 10 TEMPTING MACADAMIA RECIPES A mid-morning moment. The 3pm slump. A small treat after dinner. Whatever your time of choice, snacks are a small, but welcome, highlight of the day. The best snacks are those that are both tasty and nutritious, delivering the pleasure hit our brains crave, and the energy boost our bodies need. While busy lives can make it hard to stick to healthy habits, with just a little bit of preparation, it’s easy to stock up on winning snacks that everyone loves. As a nourishing wholefood, a handful of macadamias makes healthy snacking a breeze, and they’re an amazing addition to other snacks as well. This collection brings together 10 inspirational snacking ideas, so you’ll always have a tasty and nourishing snack ready to ward off pesky hunger pangs. We hope you enjoy exploring this new collection and feel inspired to make macadamias part of your everyday snacking routine. australian-macadamias.org MACADAMIA & VEGEMITE SCROLLS RECIPE OVER PAGE MACADAMIA Makes 10 500g plain bread flour plus ¼ cup for kneading and rolling & VEGEMITE 1 sachet dried yeast 1 teaspoon fine salt SCROLLS 325ml warm water 1 tablespoon olive oil These delicious scrolls feature the 2 tablespoons vegemite, or to taste classic Aussie combo of Vegemite 2 cups (125g) tasty cheese, grated and cheese but it’s the distinctive soft 3/4 cup raw macadamias, chopped roughly crunch of macadamias which really make them a guaranteed winner! Combine the flour, yeast and salt in a large bowl.
    [Show full text]
  • Calophyllum Inophyllum (Kamani) Clusiaceae (Syn
    April 2006 Species Profiles for Pacific Island Agroforestry ver. 2.1 www.traditionaltree.org Calophyllum inophyllum (kamani) Clusiaceae (syn. Guttiferae) (mangosteen family) Alexandrian laurel, beach mahogany, beauty leaf, poon, oil nut tree (English); beach calophyllum (Papua New Guinea), biyuch (Yap); btaches (Palau); daog, daok (Guam, N. Marianas); dilo (Fiji); eet (Kosrae); feta‘u (Tonga); fetau (Samoa); isou (Pohnpei); kamani, kamanu (Hawai‘i); lueg (Marshalls); rakich (Chuuk); tamanu (Cook Islands, Society Islands, Marquesas); te itai (Kiribati) J. B. Friday and Dana Okano photo: J. B. Friday B. J. photo: Kamani trees are most commonly seen along the shoreline (Hilo, Hawai‘i). IN BRIEF Growth rate May initially grow up to 1 m (3.3 ft) in height Distribution Widely dispersed throughout the tropics, in- per year on good sites, although usually much more slowly. cluding the Hawaiian and other Pacific islands. Main agroforestry uses Mixed-species woodlot, wind- break, homegarden. Size Typically 8–20 m (25–65 ft) tall at maturity. Main products Timber, seed oil. Habitat Strand or low-elevation riverine, 0–200 m (660 ft) Yields No timber yield data available; 100 kg (220 lb) in Hawai‘i, up to 800 m (2000 ft) at the equator; mean an- nuts/tree/yr yielding 5 kg (11 lb) oil. nual temperatures 18–33°C (64–91°F); annual rainfall 1000– Intercropping Casts a heavy shade, so not suitable as an 5000 mm (40–200 in). overstory tree; has been grown successfully in mixed-species Vegetation Occurs on beach and in coastal forests. timber stands. Soils Grows best in sandy, well drained soils.
    [Show full text]
  • (12) Patent Application Publication (10) Pub. No.: US 2011/0039031 A1 Cobham Et Al
    US 2011 0039031A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2011/0039031 A1 Cobham et al. (43) Pub. Date: Feb. 17, 2011 (54) CARRIER, FORMULATION AND METHOD Publication Classification FOR THE TREATMENT OF TIMBER (51) Int. Cl. (75) Inventors: Peter Cobham, Queensland (AU); C09D 5/14 (2006.01) David Humphrey, Victoria (AU); BSD L/02 (2006.01) BOSD I/28 (2006.01) Brett Skewes, Victoria (AU) BSD L/18 (2006.01) Correspondence Address: (52) U.S. Cl. ........ 427/427.7: 106/18: 106/311; 427/440; BELL & ASSOCATES 427/428.01 58 West Portal Avenue No. 121 SAN FRANCISCO, CA 94127 (US) (57) ABSTRACT (73) Assignee: Arch Wood Protection Pty Ltd According to the present invention there is provided a carrier Appl. No.: composition for migration and/or redistribution of a preser (21) 12/989,417 vative formulation within wood or engineered wood prod (22) PCT Fled: Apr. 24, 2009 ucts, said carrier system comprising a drying oil and/or a semi-drying oil and an extender. There is also provided a (86) PCT NO.: PCT/AU09/00525 preservative formulation comprising Such a carrier composi tion and a method of treating wood comprising the step of S371 (c)(1), applying Such a preservative formulation to the wood or engi (2), (4) Date: Oct. 24, 2010 neered wood product. Patent Application Publication Feb. 17, 2011 Sheet 1 of 3 US 2011/0039031 A1 F.G. 3 F.G. 4 Patent Application Publication Feb. 17, 2011 Sheet 2 of 3 US 2011/0039031 A1 F.G. S F.G.
    [Show full text]
  • List of Legumes
    Healthy Oils & SmokePoints When it comes to the cooking oil in your cupboard, there is a huge difference in healthfulness depending on how the oil is stored and how it will be used. First let’s get some definitions for commonly used terms on labels and discussions about oils. Term Definition Cold Pressed Extracted without using heat. Extracted using a screw-type machine that presses the oil out. Can be done Expeller Pressed slowly, with very little heat, or can be done quickly with lots of friction and high temperatures. The first cold pressing which contains the best tasting and most healthful oils. Must contain less than 1% acids. By definition, this is cold-pressed and first Extra Virgin pressed, so don’t need to see these terms on the label. Must say 100% extra virgin, or may be a blend. The first cold pressing, but can contain a little more acids than the extra-virgin Virgin (1-3 percent). Seeds that have been genetically manipulated to decrease the amount of High Oleic essential fatty acids so that they have a longer shelf life. Are left in their state after pressing – no filtering. These oils tend to be more Unrefined Oils flavorful and richer in nutrients, however they have a very low smoke point. Oils have their impurities filtered out, to increase stability and allow for higher Refined temperature cooking. The processing can use toxic solvents, caustic soda, bleaches and phosphoric acid. Smoke Point Stage at which a heated oil begins to smoke, just before it bursts into flames. HEALTHY OILS & SMOKE POINTS PAGE | 1 © 2021 Health-Naturally.org Term Definition Oil should smell and taste like the food it came from.
    [Show full text]
  • Pistachio Oil
    Pistachio Oil Oleum Pistaciae synonyms: Pistazien(kern)öl (D); huile de pistache (F) 1 Source Plant Pistacia vera L. (Anacardiaceae), pistachio © Springer Nature Switzerland AG 2020 593 S. Krist, Vegetable Fats and Oils, https://doi.org/10.1007/978-3-030-30314-3_94 594 Pistachio Oil Habitat P Pistacia vera originates in Central Asia and the Mediterranean area. Alexander the Great brought it to Greece, and the Romans brought to to Sicily. Even today, pista- chios grow wild in several countries, for example in Afghanistan and India. They prefer dry, desert-like regions and are very frost-susceptible. Pistacia vera has a biennial crop sequence, which is why there are in turn small and large amounts of crop (Hager 1978, volume 6a, p. 730; Roth and Kormann 2000, p. 145). Description Pistacia vera is an evergreen, deciduous tree that can reach a height of 8–12 m. The crown is spreading and forms a dense canopy of leaves. The leaves are pinnate or bipinnate, greyish green, with stalkless, ovate leaflets. The panicle is short; the inconspicuous, axillary flowers are a reddish colour. They develop into elongated, oval stone fruit that are about 2–3 cm long. The fruit are brownish red and wrinkly, with a thin layer of fruit pulp that tastes of turpentine. They contain the seeds that are sold as pistachios or “green almonds”. The seed is usually triangular, a green, brownish or violet colour and 20 mm long. It is slightly compressed at the sides and protected by a whitish, hard shell (Hager 1978, volume 6a, p.
    [Show full text]
  • An E-Recipe Book by the Macadamia Beauty Book
    AN E-RECIPE BOOK BY THE MACADAMIA BEAUTY BOOK 1 THE MACADAMIA BEAUTY BOOK As a lightweight, non-greasy moisturiser with proven anti-aging benefits, macadamia oil has become an essential ingredient in many luxury beauty products. But you don’t need to spend a fortune on day spa treatments to enjoy the benefits of this golden ingredient. Just a little of the oil applied daily can help your skin, hair and nails stay nourished and protected all year round. It’s also a 100% natural way to revitalise your skin. The recipes in our Macadamia Beauty Book showcase how easy it is to incorporate the simple luxury of macadamia oil into beauty products that you can make at home. Whether you need a face mask or a body balm, these recipes will nourish you from top to toe. Make sure you use a high-quality, cosmetic grade macadamia oil for these recipes rather than a culinary oil. It will have less impurities and a more neutral smell to leave you with that post-spa glow. It’s never been easier to experience the beauty benefits of macadamia oil. australian-macadamias.org 2 MACADAMIAS AND THEIR OIL CAN GIVE YOU THE BEAUTY BOOST YOU NEED, INSIDE AND OUT. Macadamias are a delicious way to add protein, calcium, potassium and dietary fibre to your diet, all of which we need to feel good on the inside – which helps us look great on the outside. Macadamias contain useful amounts of They are high manganese, an in palmitoleic antioxidant that is acid to help essential for your skin replenish your to produce collagen skins’ youthful to stay plump and radiance.
    [Show full text]
  • Fats Ebook Feb 02.Pdf
    2 DRHYMAN.COM Contents Contents INTRODUCTION ................................. 8 PART I ........................................... 11 Dietary Fats: The Good, Bad and the Ugly ............................................ 11 Fatty Acids ............................................................................................ 11 Saturated Fat ........................................................................................ 12 Polyunsaturated Fats ............................................................................ 14 Essential Fatty Acids 101- Omega-3 and Omega-6 ............................... 14 The Beneficial Omega-6 Fatty Acid: GLA ............................................... 16 How Fatty Acids Affect Brain Health ..................................................... 17 Omega-7 Fatty Acids ............................................................................ 18 Monounsaturated Fat ............................................................................ 18 Trans Fats ............................................................................................. 20 Trans Fats and Health ........................................................................... 21 Toxins in Fat .......................................................................................... 22 A Case for Organic ................................................................................ 23 DRHYMAN.COM 3 PART II .......................................... 24 Animal Fats .......................................................................
    [Show full text]
  • Performance and Emission Characteristics of Biodiesel Using with Tamanu Oil in Single Cylinder Four Stroke Diesel Engine
    IOSR Journal of Mechanical and Civil Engineering (IOSR-JMCE) e-ISSN: 2278-1684, p-ISSN: 2320-334X PP 55-60 www.iosrjournals.org Performance and Emission Characteristics of Biodiesel using with Tamanu Oil in Single Cylinder Four Stroke Diesel Engine Murugan K, Udhayakumar K Internal Combustion Engg, Department of Mechanical Engineering, University College of Engineering Villupuram , Villupuram 605103, India [email protected], [email protected] ABSTRACT: Tamanu oil (calophyllum inophyllum oil), a non-edible vegetable oil is native for northward of northenmarians islands and the ryukyu island in sarthen japan and westward throughout Polynesia. It has remained as an untapped new possible source of alternative fuel that can used in diesel engine. The present work examined the use of a Tamanu oil, a new possible source of alternative fuel for direct injection diesel engine. The blend of 20% Tamanu oil with 80% diesel can be used in unmodified diesel engine. The Brake thermal efficiency increases the engine. The emission like CO and HC and NOx emission reduced. Key words: Tamanu oli, Performance, Emission. I. INTRODUCTION: Our economy and lifestyle rely on the use of fossil resources for the transportation fuels and materials; however there has been rising concern over their cost, sustained availability, and impact on global warming and pollution [1]. This has led to a search for technologies that generate fuels and materials from renewable carbon sources, such as plant biomass. Depending on the component of the biomass used as feedstock and the technology employed to transform component into desired product, at least three general platforms have been envisioned: the sugar [2], synthesis gas [3], and oil [4] platforms.
    [Show full text]
  • 2021 Product Offering
    2021 Product Offering HOLIFROG RETAIL DECK | 1 BRAND STORY HoliFrog is more than a name or a story—it’s also science. Frogs have thin skin. It’s so soft and permeable that it absorbs everything in their surroundings. As a result, they can’t survive in toxic environments. Scientists even study them to monitor pollution levels. Our skin is thicker than frogs, but we live in toxic environments filled with free radicals, questionable air quality, and Twitter trolls. Even the thickest skin needs to take care of itself. When we wash our faces, our pores are at their most dilated and permeable, like a frog’s. This stage of your skincare routine is essential to your skin’s health and the rest of your beauty regime. We use bioactive ingredients that give positive results—nothing toxic, nothing irritating. It’s what thick and thin skin needs, when it needs it. HOLIFROG RETAIL DECK | 2 MEET THE FOUNDERS: THE FACES BEHIND THE WASHES. Emily Parr Publicist by trade, face- washer by nature. Her skin was congested from years of applying sunscreen and sweaty 10-mile runs. With over 10 years of buying, trying, and face washing, there wasn’t a wash she hadn’t tried. Not one of them managed to clean her skin properly. After talking to friends and strangers, she realized she wasn’t alone. After setting out to give attention to one of the most neglected parts of the beauty industry—face washes—she then began to create other skincare solutions. Reviving your relationship with your first bathroom love, giving you the freedom to choose and your skin the freedom to function.
    [Show full text]
  • Consumer Acceptance and Quantitative Descriptive Analysis of Pistachio Spread
    J. Agr. Sci. Tech. (2017) Vol. 19: 85-95 Consumer Acceptance and Quantitative Descriptive Analysis of Pistachio Spread A. Shakerardekani1 ABSTRACT Pistachio nut (Pistacia vera L.) is one of the popular and nutritious tree nuts in the world. Pistachio spread is a new product which is made from pistachio paste, icing sugar, Soy Protein Isolate (SPI), and Red Palm Oil (RPO). This study involved sensory acceptability (by 32 assessors) using Hedonic scale and development of suitable terminology for describing pistachio spread using Quantitative Descriptive Analysis (QDA). This study represents the first report on using QDA for sensory evaluation of pistachio products. The QDA method is used to determine the sensory profile of the two pistachio spreads with higher acceptability in the Hedonic scale (Formulation 12 including 50% pistachio paste, 30% icing sugar, and 20% RPO and Formulation 16 including 58.3% pistachio paste, 25% icing sugar, and 16.7% RPO). According to the results, RPO has a direct effect on the sensory acceptance of pistachio spread (P< 0.05). Eight panelists were selected for evaluation of pistachio spread. Twenty attributes (in terms of appearance (green color, visible particles, glossy), aroma (sweet, roasted, nutty, milky/creamy), flavor taste (beany, sweet, oily, bitter, nutty, creamy), texture (stickiness, oiliness, firmness, adhesiveness, spreadability), and aftertaste (bitter, astringency) were identified and developed for the product. No significant difference was observed in all pistachio spread formulations attributes, except for sweetness (P< 0.05). Keywords: Hedonic test, Panelist, QDA, Red palm oil, Sensory evaluation. INTRODUCTION The split pistachios are consumed as roasted and/or salted nut snacks.
    [Show full text]
  • Medical Glossary
    Medical Glossary AAD allergic airway disease – infl ammatory Acetogenins natural products from the plants of disorder of the airways caused by allergens. the family Annonaceae, are very potent inhibi- AAPH 2,2 ¢ -azobis(2-amidinopropane) dihy- tors of the NADH-ubiquinone reductase (Com- drochloride, a water-soluble azo compound plex I) activity of mammalian mitochondria. used extensively as a free radical generator, Acetylcholinesterase (AChE) is an enzyme often in the study of lipid peroxidation and that degrades (through its hydrolytic activity) the characterization of antioxidants. the neuro transmitter acetylcholine, producing Abeta aggregation amyloid beta protein choline. (Abeta) aggregation is associated with Acne vulga´ris also known as chronic acne, Alzheimer’s disease (AD); it is a major com- usually occurring in adolescence, with come- ponent of the extracellular plaque found in dones (blackheads), papules (red pimples), AD brains. nodules (infl amed acne spots), and pustules Abdominal distension referring to generalised (small infl amed pus-fi lled lesions) on the face, distension of most or all of the abdomen. Also neck, and upper part of the trunk. referred to as stomach bloating often caused Acidosis increased acidity. by a sudden increase in fi ber from consump- Acquired Immunodefi ciency Syndrome tion of vegetables, fruits and beans. (AIDS) an epidemic disease caused by Ablation therapy the destruction of small an infection by human immunodefi ciency areas of myocardial tissue, usually by appli- virus (HIV-1, HIV-2), retrovirus that causes cation of electrical or chemical energy, in the immune system failure and debilitation and treatment of some tachyarrhythmias. is often accompanied by infections such as Abortifacient a substance that causes or induces tuberculosis.
    [Show full text]
  • Specialty Oils Is Preventing That Remains After Pressing, and Virgin Olive Oxidation―Especially in Those That Contain a High Level of Oil
    [Fats/Oils] Vol. 18 No. 9 September 2008 Pouring on Specialty Oil Ideas By Tamie Cook, Contributing Editor They say variety is the spice of life. And, if that’s the case, the product and menu developer’s pantry can be a veritable smorgasbord of piquancy. Literally, we have the world at the end of our whisk, and this has never been truer than when it comes to reaching for oils. In days past, choices were largely limited to vegetable, peanut, soybean, the occasional variety of olive oil and, on a good day, extra virgin olive oil. No longer confined to these basics, myriad choices now address today’s ingredient requirements for health, variety, taste and versatility. Whether it’s for a new dish on the menu or the next big product line, look at the choices, learn about their many uses and try some new oil on your palette. Most fruit, nut and seed oils generally undergo comparatively little processing. Many are mechanically, or “expeller,” extracted and are unrefined so no solvent was used to extract the oil, and no bleach or deodorizing agent was used to refine it. Thus, the oil retains its full, natural flavor, aroma and color, and many of its naturally occurring nutrients. This translates into a product that not only adds flavor to a dish, but also adds value to a menu or product. Shedding new light on an old friend When it comes to olive oil, everything old is new again. The olive tree, a native of Asia Minor, has been around for more than 6,000 years.
    [Show full text]