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Table 1 Fatty acids (mg/g of oil) of MCCOs (K-1 to K-5) analyzed by GC–MS

From: Heating effect on quality characteristics of mixed canola cooking oils

Fatty acid FA groups Source K-1 K-2 K-3 K-4 K-5
9-Octadecenoic acid MUFA Canola 500 404 453 476 572
Hexadecanoic acid SFA Canola 127 52 57 48
9,12-octadecadienoic acid MUFA Canola 160 234 201
Eicosanoic acid SFA Canola 51 105 54
7-Hexadecenoic acid MUFA Other VO 42 06 21
Pentadecanoic acid SFA Animal fat 49 75 25
13-Docosanoic acid MUFA Canola 31 25
Docosanoic acid SFA Canola 41 22
9-Hexadecenoic acid MUFA Other VO 121 13
Cyclopropane octanoic acid SFA Animal Fat 87 16
Cyclo pentane tri decanoic acid SFA Other VO 39 20
13-Eicosanoic acid MUFA Canola 113
Oxiraneoctanoic acid SFA Other VO 67 89
6-Octadecanoic acid MUFA Canola 56
10-Octadecanoic acid MUFA Canola 54
Cyclo propanepentanoic acid SFA Other VO 34
9,12,15-Octadecatrienoic acid PUFA Canola 120
8,11-Octadecadenoic acid PUFA Algae 44
7-Hexadecenoic acid MUFA Other VO 98
Heneicosanoic acid SFA Other VO 22
Cyclo pentane-undecanoic acid SFA Other VO 18
Cyclo propanetridecanoic acid SFA Other VO 13
10-Octadecenoic acid MUFA Canola 82
7,10-Hexadecenoic acid PUFA Canola 39
Octadecanoic acid SFA Animal Fat 24