Determination of free fatty acids in crude vegetable oil samples obtained by high-pressure processes

This study determined the total acidity, fatty acids profile (TFAs), and free fatty acids (FFAs) present in sunflower and soybean oils obtained by green processes (supercritical carbon dioxide-scCO2 and pressurized liquid extraction-PLE). The determination of the primary fatty acids responsible for...

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Autores principales:	Carolina Medeiros Vicentini-Polette, Paulo Rodolfo Ramos, Cintia Bernardo Gonçalves, Alessandra Lopes De Oliveira
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Oil extraction Vegetable oil acidity Acid composition Vegetable oil acid content Green oil extraction Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/5377e7f6a6dc4fe984ad14a40e34387c
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spelling	oai:doaj.org-article:5377e7f6a6dc4fe984ad14a40e34387c2021-11-18T04:51:26ZDetermination of free fatty acids in crude vegetable oil samples obtained by high-pressure processes2590-157510.1016/j.fochx.2021.100166https://doaj.org/article/5377e7f6a6dc4fe984ad14a40e34387c2021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2590157521000547https://doaj.org/toc/2590-1575This study determined the total acidity, fatty acids profile (TFAs), and free fatty acids (FFAs) present in sunflower and soybean oils obtained by green processes (supercritical carbon dioxide-scCO2 and pressurized liquid extraction-PLE). The determination of the primary fatty acids responsible for product acidity can provide a higher quality product. Sunflower (scCO2/PLE-ethanol) and soybean (PLE-ethanol/PLE-hexane) samples were evaluated. The TFAs profile was determined by gas chromatography - mass spectrometry. The total FFAs content was determined by titrimetric method. For the qualitative determination of the FFAs present in the oils, a new technique capable of repeatably identifying the main FFAs was applied, using GC/MS. The primary fatty acids (palmitic, stearic, oleic, linoleic, eicosenoic, and linolenic) were present in all samples, both as TFAs and FFAs. However, fatty acids of lesser intensity showed variations. The applied methodology provided relevant data on the FAs that cause acidity in vegetable oils obtained by green processes.Carolina Medeiros Vicentini-PolettePaulo Rodolfo RamosCintia Bernardo GonçalvesAlessandra Lopes De OliveiraElsevierarticleOil extractionVegetable oil acidityAcid compositionVegetable oil acid contentGreen oil extractionNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENFood Chemistry: X, Vol 12, Iss , Pp 100166- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Oil extraction Vegetable oil acidity Acid composition Vegetable oil acid content Green oil extraction Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	Oil extraction Vegetable oil acidity Acid composition Vegetable oil acid content Green oil extraction Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Carolina Medeiros Vicentini-Polette Paulo Rodolfo Ramos Cintia Bernardo Gonçalves Alessandra Lopes De Oliveira Determination of free fatty acids in crude vegetable oil samples obtained by high-pressure processes
description	This study determined the total acidity, fatty acids profile (TFAs), and free fatty acids (FFAs) present in sunflower and soybean oils obtained by green processes (supercritical carbon dioxide-scCO2 and pressurized liquid extraction-PLE). The determination of the primary fatty acids responsible for product acidity can provide a higher quality product. Sunflower (scCO2/PLE-ethanol) and soybean (PLE-ethanol/PLE-hexane) samples were evaluated. The TFAs profile was determined by gas chromatography - mass spectrometry. The total FFAs content was determined by titrimetric method. For the qualitative determination of the FFAs present in the oils, a new technique capable of repeatably identifying the main FFAs was applied, using GC/MS. The primary fatty acids (palmitic, stearic, oleic, linoleic, eicosenoic, and linolenic) were present in all samples, both as TFAs and FFAs. However, fatty acids of lesser intensity showed variations. The applied methodology provided relevant data on the FAs that cause acidity in vegetable oils obtained by green processes.
format	article
author	Carolina Medeiros Vicentini-Polette Paulo Rodolfo Ramos Cintia Bernardo Gonçalves Alessandra Lopes De Oliveira
author_facet	Carolina Medeiros Vicentini-Polette Paulo Rodolfo Ramos Cintia Bernardo Gonçalves Alessandra Lopes De Oliveira
author_sort	Carolina Medeiros Vicentini-Polette
title	Determination of free fatty acids in crude vegetable oil samples obtained by high-pressure processes
title_short	Determination of free fatty acids in crude vegetable oil samples obtained by high-pressure processes
title_full	Determination of free fatty acids in crude vegetable oil samples obtained by high-pressure processes
title_fullStr	Determination of free fatty acids in crude vegetable oil samples obtained by high-pressure processes
title_full_unstemmed	Determination of free fatty acids in crude vegetable oil samples obtained by high-pressure processes
title_sort	determination of free fatty acids in crude vegetable oil samples obtained by high-pressure processes
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/5377e7f6a6dc4fe984ad14a40e34387c
work_keys_str_mv	AT carolinamedeirosvicentinipolette determinationoffreefattyacidsincrudevegetableoilsamplesobtainedbyhighpressureprocesses AT paulorodolforamos determinationoffreefattyacidsincrudevegetableoilsamplesobtainedbyhighpressureprocesses AT cintiabernardogoncalves determinationoffreefattyacidsincrudevegetableoilsamplesobtainedbyhighpressureprocesses AT alessandralopesdeoliveira determinationoffreefattyacidsincrudevegetableoilsamplesobtainedbyhighpressureprocesses
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Determination of free fatty acids in crude vegetable oil samples obtained by high-pressure processes

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