Analysis of Fatty Acid Composition in Olive Kernel Oils from Canarium album and Phyllanthus emblica by GC/MS

Abstract

Abstract: The olive kernel oils of Canarium album and Phyllanthus emblica were extracted with Soxhlet extraction method,and their fatty acid compositions were analyzed by GC/MS. The results showed that there were 13 fatty acids in Canarium albumkernel oil and 11 in Phyllanthus emblica kernel oil, the content of unsaturated fatty acid were 73.4% and 84.1%, linoleic acid 41.76% and 23.68%, oleic acid 30.48% and 58.37%, respectively. The odd number carbon acids (hexadecanoic acid, heptadecanoicacid) were determined out in the two oils. The two kernel oils have high nutritional and healthy value, and a wide developingpotency as new oil resources.

Key words: Canarium album, Phyllanthus emblica, fruit kernel oil, fatty acid, GC/MS

HE Zhi-Yong, XIA Wen-Shui. Analysis of Fatty Acid Composition in Olive Kernel Oils from Canarium album and Phyllanthus emblica by GC/MS[J]. FOOD SCIENCE, 2006, 27(3): 188-190.

[1]	WANG Yong, SONG Ge, PANG Shaojie, QI Wentao. Effects of Three Kinds of Coarse Cereals on Gut Microbiota of Rats Explored by Illumina NovaSeq Sequencing Technology [J]. FOOD SCIENCE, 2021, 42(9): 100-106.
[2]	WANG Chunchun, QIN Xiaoli, KAN Jianquan, LIU Xiong, SUO Huayi, ZHONG Jinfeng. Comparison of Reactive Sites of Different Fatty Acid Molecules by Quantum Chemistry Calculation [J]. FOOD SCIENCE, 2021, 42(8): 74-80.
[3]	WU Cong, GE Keli, LU Zongbo, ZHENG Zheng, ZHANG Jinyu, XUE Meilan, GE Yinlin. Effects of n-3 Polyunsaturated Fatty Acids on the Regulation of miRNA in Blood Exosomes and Its Antiobesity Effect in Mice [J]. FOOD SCIENCE, 2021, 42(7): 176-184.
[4]	PEI Ziwei, YANG Jie, ZHANG Lei, ZHOU Shuang, ZHAO Yunfeng, CHEN Dawei, MIAO Hong, FANG Congrong. Effect of Carrier Gas Types on Separation of Cis-trans Fatty Acid Isomers by Gas Chromatography [J]. FOOD SCIENCE, 2021, 42(6): 200-205.
[5]	LIANG Huizhen, XU Lanjie, YU Yongliang, TAN Zhengwei, YANG Hongqi, DONG Wei, LI Lei, LI Chunming, LIU Xinmei, ZHANG Shouliang. Evaluation and Analysis of Fatty Acid Composition and Contents in Safflower Oil [J]. FOOD SCIENCE, 2021, 42(6): 244-249.
[6]	LIU Wangjing, LI Shuyi, DUAN Jiayu, DING He, QIAO Yajie, LIU Yurong, LÜ Kexin, GUO Yanli, AO Changjin. Effects of Dietary Supplementation of Allium mongolicum Regel and Its Extract on Deposition and Distribution of 4-Alkyl Branched-Chain Fatty Acids in Adipose Tissues of Lambs [J]. FOOD SCIENCE, 2021, 42(5): 61-67.
[7]	WU Chen, JIANG Nan, TIAN Wenxue, WANG Ruhong, LUAN Binyu, SHI Haisu, WU Junrui, WU Rina, YUE Xiqing. Advances in the Application of Δ12/Δ15 Fatty Acid Desaturases in Fermented Foods [J]. FOOD SCIENCE, 2021, 42(3): 296-310.
[8]	LIU Lichun, JIANG Yujie, SHEN Mingyue, XIE Mingyong, NIE Shaoping. Inhibitory Effect of Natural Antioxidants on the Formation of Thermal Processing Hazards in Red Braised Pork [J]. FOOD SCIENCE, 2021, 42(15): 50-57.
[9]	DU Jing, ZHANG Chenchen, WANG Ying, GAO Jiajia, ZHU Xiuqing, YU Dianyu, WANG Liqi, LUO Shunian, SHI Yongge. Process Optimization and Kinetic Analysis of Pd/Carbon Nanotubes Catalyzed Transfer Hydrogenation of Soybean Oil [J]. FOOD SCIENCE, 2021, 42(15): 115-120.
[10]	LIU Xin, CHEN Meichun, LIU Yun, ZHENG Xuefang, CHEN Zheng, WANG Jieping, LIU Bo. Heterogeneity of Ecological Niche for Fatty Acid Lipidomics in Fermentation Broth during Fermentation Process of Lactic Acid Bacteria [J]. FOOD SCIENCE, 2021, 42(14): 110-120.
[11]	ZHOU Yajun, ZHANG Yu, CHEN Yan, WANG Shujie. Analysis of Physicochemical Characteristics and Flavor Quality of Fermented Beef Jerky during Its Processing [J]. FOOD SCIENCE, 2021, 42(14): 240-247.
[12]	YANG Junping, GU Guizhang, HU Kena, GAO Xingjie, ZHANG Jinjie, YANG Wenge, XU Dalun. Changes of Lipid Oxidation and Volatile Substances in Dried Salted Eel during Cold Storage [J]. FOOD SCIENCE, 2021, 42(11): 221-228.
[13]	WANG Mengmeng, KOU Yuxing, ZHOU Sheng, WANG Liqian, YU Xiuzhu. Changes of Free Radicals during Oxidation of Unsaturated Fatty Acids at Room Temperature [J]. FOOD SCIENCE, 2021, 42(11): 56-62.
[14]	MA Yanli, DUAN Zhe, LIANG Jingjing, LI Suping, DING Yufeng. Analysis of Butyric Acid in Sufu and Fermentation Characteristics of Butyric Acid-Producing Bacteria Isolated from Sufu [J]. FOOD SCIENCE, 2021, 42(10): 58-64.
[15]	ZHAO Wei, ZHANG Feng, ZHANG Heping, ZHAO Guofen. Conversion of Linoleic Acid to Conjugated Linoleic Acid by Lactobacillus plantarum p-8 [J]. FOOD SCIENCE, 2021, 42(10): 94-103.

Analysis of Fatty Acid Composition in Olive Kernel Oils from Canarium album and Phyllanthus emblica by GC/MS

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments