Quantitative identification of fatty acids from walnut and coconut oils using GC-MS method

Diana Moigradean, Mariana-Atena Poiana, Liana-Maria Alda, Ioan Gogoasa

Volume 19, Issue 4;
Pages: 459-463;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
The main objective of this study was to identify the fatty acid composition of two different vegetables oils (walnut and coconut oils) by gas chromatography-mass spectrometry (GC-MS) method. The GC analysis of the fatty acid methyl esters (FAME) was performed using a GC-MS QP 2010 by Shimadzu. In the oils samples was tested saturated, monosaturated acids (MUFAs): caproic acid (C6:0), caprylic acid (C8:0), capric acid (C10:0), lauric acid (C12:0), myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0), arachidic acid (C20:0), oleic acid (C18:1) and polyunsaturated fatty acids (PUFAs): linoleic acid (C18:2) and linolenic acid (C18:3). The content of saturated fatty acids in the studied walnut oil was 9.5%, which of monounsaturated acids was 24.2%, and that of polyunsaturated acids was 63.3%. The oleic acid content of the walnut oil was 24.2% of the total fatty acids, while the linoleic acid content was 54.8% and the linolenic acid was 8.5%. The results showed that the predominant fatty acids identified of coconut oil are lauric acid (44.6%) and myristic acid (20.4%).
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