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Ricinoleic Acid in Common Vegetable Oils and Oil Seeds

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Lipids

Abstract

An original gas chromatography/mass spectrometry method for quantifying trace amounts of ricinoleic acid (12-hydroxy-cis-9-octadecenoic acid) is detailed. Data are presented on trace amounts of ricinoleic acid found in several common vegetable oils and oils extracted from common oil seeds: e.g., ca. 30 ppm in commercial olive oil was the lowest amount; and ca. 2,690 ppm in oil extracted from cottonseeds was the highest amount.

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Abbreviations

GC/MS:

Gas chromatography/mass spectrometry

IS:

Internal standard

OTMS:

O-trimethylsilylated

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Authors and Affiliations

  1. Department of Clinical Nutrition, Osaka Prefecture University, 7-30 Habikino 3-chome, Habikino, 583-8555, Japan

    Kouhei Yamamoto, Akemi Kinoshita & Akira Shibahara

Authors
  1. Kouhei Yamamoto
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  2. Akemi Kinoshita
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  3. Akira Shibahara
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Corresponding author

Correspondence to Akira Shibahara.

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Yamamoto, K., Kinoshita, A. & Shibahara, A. Ricinoleic Acid in Common Vegetable Oils and Oil Seeds. Lipids 43, 457–460 (2008). https://doi.org/10.1007/s11745-008-3154-9

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  • DOI: https://doi.org/10.1007/s11745-008-3154-9

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