Fatty acids profile of Sacha Inchi oil and blends by 1H NMR and GC-FID

Food Chemistry
Juarez VicenteEdwin E Garcia-Rojas

Abstract

This study aimed at the characterization of blends of Sacha Inchi oil (SIO) with different ratios of SO (soybean oil) and CO (corn oil) by nuclear magnetic resonance ((1)H NMR), compared with the data obtained by gas chromatography with a flame ionization detector (GC-FID). The (1)H NMR and GC-FID data from different ratios of SIO were adjusted by a second order polynomial equation. The two techniques were highly correlated (R(2) values ranged from 0.995 to 0.999), revealing that (1)H NMR is an efficient methodology for the quantification of omega-3 fatty acids in oils rich in omega-6 fatty acids or vice versa such as SO and CO and, on the other hand, can be used to quantify ω-6 in oils rich in ω-3, such as SIO.

References

Dec 31, 1997·Critical Reviews in Food Science and Nutrition·S Paul, G S Mittal
Jul 1, 2010·Magnetic Resonance in Chemistry : MRC·Andersson BarisonAntonio Gilberto Ferreira
Nov 8, 2011·Journal of Agricultural and Food Chemistry·Chiara FanaliLuigi Mondello

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Citations

Jul 30, 2016·Journal of Separation Science·Zhuona WuTong Zhang
Mar 1, 2017·Comprehensive Reviews in Food Science and Food Safety·Wei-Wei ChengZeng-She Liu

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