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

Food Chem. 2015 Aug 15:181:215-21. doi: 10.1016/j.foodchem.2015.02.092. Epub 2015 Feb 24.

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.

Keywords: (1)H nuclear magnetic resonance; Blends; Gas chromatography–flame ionization detection; Sacha Inchi oil; ω-3 and ω-6.

Publication types

  • Evaluation Study
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Chromatography, Gas / methods*
  • Corn Oil / chemistry
  • Euphorbiaceae / chemistry*
  • Fatty Acids / chemistry*
  • Plant Oils / chemistry*
  • Proton Magnetic Resonance Spectroscopy / methods*
  • Seeds / chemistry
  • Soybean Oil / chemistry

Substances

  • Fatty Acids
  • Plant Oils
  • Soybean Oil
  • Corn Oil