Identification and quantification of fatty acids in edible and confectionary oils in Tabriz by gas chromatography

Triglycerides are the most abundant form of fats in human bodies and plants. They are also the most important type of fats that are present in the diet. Physicochemical properties of the fats are dependent on the kinds and amount of fatty acids present in their structure. Therefore, to evaluate their quality, these two factors i.e. kind and amount of fatty acids have to be investigated. So in the present study, the fatty acids profile of some edible oils and confectionary oils (Minarines) were quantitatively and quantitatively investigated. In this study myristic acid (C14), palmitic acid (C16), stearic acid (C18), oleic acid (C18:1cis), elaidic acid (C18:1T), linoleic acid (C18:2) and linolenic acid (C18:3) were extracted simultaneously from 60 samples of edible oil and 10 samples of minarine oil, using liquid-liquid extraction followed by GC-FID procedure. The obtained results showed that 16 samples of the tested oil (22.8%) contained trans-fatty acids higher than 2% (w/w), of which 6 samples were hydrogenated oils and 10 samples were confectionary oils. Also, the sum of saturated fatty acids in 14 samples (20%) was over 30% of which 4 samples were frying oils and 10 samples were confectionary oils. Altogether, based on the regulations of the Institute of Standards and Industrial Research of Iran, 27 samples (38.5%) were identified as not usable.