EVALUATION OF THE FATTY ACID PROFILE OF SOME VEGETABLE OILS OF ROMANIAN ORIGIN

Waste from the food industry is of considerable value and is a valuable raw material, containing proteins, minerals, carbohydrates, lipids, etc. Large quantities of fruit kernels are currently wasted every year from processing plants all over the world, including Romania. This not only means the los...

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Bibliographic Details
Published inInternational Multidisciplinary Scientific GeoConference : SGEM Vol. 23; no. 6.2; pp. 183 - 189
Main Authors Popa, Viorica-Mirela, Dumbravă, Delia-Gabriela, Miscă, Corina - Dana, Moldovan, Camelia, Raba, Diana-Nicoleta
Format Conference Proceeding
LanguageEnglish
Published Sofia Surveying Geology & Mining Ecology Management (SGEM) 01.01.2023
Subjects
Apricots
Body condition
Carbohydrates
Composition
Environmental pollution
Fatty acid composition
Fatty acids
Food industry
Foods
Fruits
Gas chromatography
Linoleic acid
Linolenic acid
Lipids
Oil
Oleic acid
Plant extracts
Raw materials
Seeds
Stearic acid
Vegetable oils
Vegetables
Walnuts
Romania
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Summary:Waste from the food industry is of considerable value and is a valuable raw material, containing proteins, minerals, carbohydrates, lipids, etc. Large quantities of fruit kernels are currently wasted every year from processing plants all over the world, including Romania. This not only means the loss of a potentially valuable resource, but also creates serious problems regarding their storage and logistics in terms of environmental pollution. In order to value such by-products, the aim of this work was to study and evaluate 7 samples of vegetable oils obtained under laboratory conditions, as well as their saturated and unsaturated fatty acid profile. The oils were extracted from plant material of Romanian origin: apricot, plum, sour cherry kernels, apple seed and linseed, almond and walnuts. GC-MS gas chromatographic method was used to determine the fatty acid composition. The dominant fatty acids were the unsaturated ones, i.e. oleic acid (apricot kernel oil,) in the range 51.72- 61.74 % and linoleic acid (apple seed and walnut oil) in the range 57.38 -59.46 %, while linolenic acid (53.15%) predominated mainly in linseed oil. Saturated fatty acids (palmitic and stearic) were also identified in all 7 oil samples, but in lower amounts (palmitic in the range 6.71 - 17.97% and stearic acid in the range 0.40-9.15%). With a high fat content and unsaturated fatty acid composition, these kernel and seed oils can be used in the food industry.
ISSN:1314-2704
DOI:10.5593/sgem2023V/6.2/s25.24