Triacylglycerol Composition Profiling and Comparison of High-Oleic and Normal Peanut Oils

• Published in: Journal of the American Oil Chemists' Society Vol. 92; no. 2; pp. 233 - 242
• Main Authors: Dong, X. Y, Zhong, J, Wei, F, Lv, X, Wu, L, Lei, Y, Liao, B. S, Quek, S. Y, Chen, H
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer-Verlag 01.02.2015; Springer Berlin Heidelberg; Springer Nature B.V
• Subjects: adulterated products; Agriculture; atmospheric pressure; Biomaterials; Biotechnology; Chemistry; Chemistry and Materials Science; Comparative studies; cooking fats and oils; Edible oils; fatty acids; Food Science; High‐oleic peanut oil; Industrial Chemistry/Chemical Engineering; Ionization; Legumes; Lipids; Liquid chromatography; Mass spectrometry; nutrition; Oils & fats; oilseed crops; Original Paper; Peanut oil; Peanuts; Principal component analysis; Principal components analysis; Seeds; Triacylglycerols; High-oleic peanut oil; Triacylglycerols; Principal component analysis

Oilseed plants produce huge amounts of fatty acids (FA) stored as triacylglycerols (TAG) in seeds that give a great variation in their composition. The variety and content of TAG directly affect the nutrition and function of lipids. TAG composition of 12 high-oleic and normal peanut oil samples were...