Details

Autor(en) / Beteiligte

• Li, Tian
• Guo, Qin
• Qu, Yang
• Li, Yujie
• Wang, Xinping
• Sun, Zhigao
• Wang, Qiang

Titel

An improved gas chromatography‐based approach for characterisation of fatty acids in fresh basil seed oil

Ist Teil von

• International journal of food science & technology, 2021-05, Vol.56 (5), p.2492-2503

Ort / Verlag

Oxford: Wiley Subscription Services, Inc

Erscheinungsjahr

2021

Quelle

Wiley Online Library

Beschreibungen/Notizen

• An improved gas chromatography‐based analytical method was successfully applied to separate and identify fatty acids in fresh basil seed oil and the formation mechanisms of fatty acids were characterised by this method. Summary An improved gas chromatography‐based analytical method for the simultaneous separation of seventy‐two fatty acids was developed. Twenty‐six types of trans fatty acids and conjugated linoleic acids were separated and identified with this method, especially trans C18 isomers. This method was confirmed to be high throughput and have high sensitivity and a low detection limit. It was successfully applied to separate and identify fatty acids in fresh basil seed oil. The linolenic acid content (51.67 g/100 g) was highest in basil seed oil, followed by linoleic acid (20.16 g/100 g) and oleic acid (12.70 g/100 g). These unsaturated fatty acids in fresh basil seed oil were transformed into trans fatty acids, conjugated linoleic acids and saturated fatty acids after heating to a certain temperature for an adequate duration, and the formation mechanisms were characterised.