Determination of Minor Components in Edible Oils from Thai Groceries by HPSEC

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Kanisa Kittiratanapiboon
Suan Sunandha Rajabhat University, 1 U-Thong Nok Road, Wachira, Dusit, Bangkok 10300
Jindarat Tokamolthom
Kanchanaburi Rajabhat University, 70 Moo 4, Nongbua, Maung, Kanchanaburi 71000
Kanit Krisnangkura
King Mongkut's University of Technology Thonburi, 83 Moo 8, Takham, Bangkuntien, Bangkok 10150 1 Lecturer,

Abstract

The aim of this study to determine the compositions of the edible oils by high performance sizeexclusion chromatography (HPSEC) methods.The different forms of glycerides and free fatty acid (FFA)in edible oils are separated and detected by evaporative light scattering detector (ELSD). Most of thecommercial edible oils contain more than 95% triglyceride and 1.6-3.7% diglyceride. Only one brand ofpalm oil contains the highest amount of diglyceride (3.7%). Most of the edible oils have FFA lower than theThai standard of refined edible oil value (< 6,000 ppm). However, one brand of rice bran oil and one brandof soybean oil contain FFA higher than the standard value (8,092 and 7,736 ppm). Cold Press sun flower oilhas 12,489 ppm of FFA and the maximum allowable amount of FFA for cold press oil is 4.0% or 40,000ppm. Crude palm oil contains about 6.0% FFA. Thus, the FFA much be reduced to the standard value byrefining. Gamma-oryzanol in rice bran oil and carotene in palm oil are analyzed by using UV spectrophotometeras a detector at wavelength 325 and 450 nm, respectively. The amount Gamma-oryzanol in eachbrand of rice bran oil is varied from 300 to 8,260 ppm. The amount of carotene in the refined palm oil isgreatly reduced on refining.

Keywords : Free fatty acid / Glycerides / High performance size exclusion chromatography /Edible oil

Article Details

Issue
Vol. 32 No. 2-3 (2009): April - September
Section
Original Articles
Author Biographies

Kanisa Kittiratanapiboon, Suan Sunandha Rajabhat University, 1 U-Thong Nok Road, Wachira, Dusit, Bangkok 10300

Lecturer, Department of Chemistry, Faculty of Science and Technology.

Jindarat Tokamolthom, Kanchanaburi Rajabhat University, 70 Moo 4, Nongbua, Maung, Kanchanaburi 71000

Lecturer, Department of Food Science and Technology, Faculty of Science and Technology.

Kanit Krisnangkura, King Mongkut's University of Technology Thonburi, 83 Moo 8, Takham, Bangkuntien, Bangkok 10150 1 Lecturer,

Associate Professor, Division of Biochemical Technology, School of Bioresources and Technology.