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Purity assessments of major vegetable oils based on δ13C values of individual fatty acids

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Journal of the American Oil Chemists' Society

Abstract

The fatty acid compositions and δ13C values of the major fatty acids of more than 150 vegetable oils were determined to provide a database of isotopic information for use in the authentication of commercial maize oil. After extraction of oils from seeds, nuts or kernels, and methylation, fatty acid compositions were determined by capillary gas chromatography. All compositions were within the ranges specified by the Codex Alimentarius. Gas chromatography combustion-isotope ratio mass spectrometry was employed to determine the δ13C values of the major fatty acids of the oils. A large number of pure maize oils and potential adulterant oils from various parts of the world were studied to assess the sources of variability in δ13C values. Such information is vital to establishing the compound specific isotope technique as a reliable means of assessing vegetable oil purity. Variability in δ13C values was related to the geographical origin of the oil, year of harvest, and the particular variety of oil. This suggests that the ultimate δ13C values of fatty acids are determined by a combination of environmental and genetic factors.

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Authors and Affiliations

  1. Leatherhead Food Research Association, KT22 7RY, Surrey, United Kingdom

    J. Barry Rossell

  2. School of Chemistry, Cantock’s Close, University of Bristol, BS8 1TS, Bristol, United Kingdom

    Simon E. Woodbury & Richard P. Evershed

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  1. Simon E. Woodbury
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  2. Richard P. Evershed
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  3. J. Barry Rossell
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Correspondence to Richard P. Evershed.

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Woodbury, S.E., Evershed, R.P. & Barry Rossell, J. Purity assessments of major vegetable oils based on δ13C values of individual fatty acids. J Amer Oil Chem Soc 75, 371–379 (1998). https://doi.org/10.1007/s11746-998-0055-2

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  • DOI: https://doi.org/10.1007/s11746-998-0055-2

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