Application of a rapid transesterification method for identification of individual fatty acids by gas chromatography on three different nut oils
Abstract The lack of uniformity of analytical techniques employed for quantification of fatty acids led to the successful implementation of a rapid transesterification method using tetramethylammonium hydroxide to determine and compare the total fatty acid content of almond, pecan and macadamia oils...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Fourie, P. C. [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
1990 |
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| Schlagwörter: |
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| Anmerkung: |
© The American Oil Chemists’ Society 1990 |
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| Übergeordnetes Werk: |
Enthalten in: Journal of the American Oil Chemists Society - Springer-Verlag, 1947, 67(1990), 1 vom: Jan., Seite 18-20 |
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| Übergeordnetes Werk: |
volume:67 ; year:1990 ; number:1 ; month:01 ; pages:18-20 |
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| DOI / URN: |
10.1007/BF02631382 |
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| 520 | |a Abstract The lack of uniformity of analytical techniques employed for quantification of fatty acids led to the successful implementation of a rapid transesterification method using tetramethylammonium hydroxide to determine and compare the total fatty acid content of almond, pecan and macadamia oils. Palmitic, oleic and linoleic acids comprised the largest part of the total fatty acid content in almond and pecan oils. Although oleic acid was also the main constituent of macadamia oil, its concentration was substantially lower than in the other oils. | ||
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| 650 | 4 | |a Tetramethylammonium Hydroxide | |
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10.1007/BF02631382 doi (DE-627)OLC2068111640 (DE-He213)BF02631382-p DE-627 ger DE-627 rakwb eng 660 VZ Fourie, P. C. verfasserin aut Application of a rapid transesterification method for identification of individual fatty acids by gas chromatography on three different nut oils 1990 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © The American Oil Chemists’ Society 1990 Abstract The lack of uniformity of analytical techniques employed for quantification of fatty acids led to the successful implementation of a rapid transesterification method using tetramethylammonium hydroxide to determine and compare the total fatty acid content of almond, pecan and macadamia oils. Palmitic, oleic and linoleic acids comprised the largest part of the total fatty acid content in almond and pecan oils. Although oleic acid was also the main constituent of macadamia oil, its concentration was substantially lower than in the other oils. Palmitoleic Acid Individual Fatty Acid Heptadecanoic Acid Total Fatty Acid Content Tetramethylammonium Hydroxide Basson, D. S. aut Enthalten in Journal of the American Oil Chemists Society Springer-Verlag, 1947 67(1990), 1 vom: Jan., Seite 18-20 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:67 year:1990 number:1 month:01 pages:18-20 https://doi.org/10.1007/BF02631382 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_23 GBV_ILN_26 GBV_ILN_70 GBV_ILN_95 GBV_ILN_183 GBV_ILN_252 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 AR 67 1990 1 01 18-20 |
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10.1007/BF02631382 doi (DE-627)OLC2068111640 (DE-He213)BF02631382-p DE-627 ger DE-627 rakwb eng 660 VZ Fourie, P. C. verfasserin aut Application of a rapid transesterification method for identification of individual fatty acids by gas chromatography on three different nut oils 1990 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © The American Oil Chemists’ Society 1990 Abstract The lack of uniformity of analytical techniques employed for quantification of fatty acids led to the successful implementation of a rapid transesterification method using tetramethylammonium hydroxide to determine and compare the total fatty acid content of almond, pecan and macadamia oils. Palmitic, oleic and linoleic acids comprised the largest part of the total fatty acid content in almond and pecan oils. Although oleic acid was also the main constituent of macadamia oil, its concentration was substantially lower than in the other oils. Palmitoleic Acid Individual Fatty Acid Heptadecanoic Acid Total Fatty Acid Content Tetramethylammonium Hydroxide Basson, D. S. aut Enthalten in Journal of the American Oil Chemists Society Springer-Verlag, 1947 67(1990), 1 vom: Jan., Seite 18-20 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:67 year:1990 number:1 month:01 pages:18-20 https://doi.org/10.1007/BF02631382 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_23 GBV_ILN_26 GBV_ILN_70 GBV_ILN_95 GBV_ILN_183 GBV_ILN_252 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 AR 67 1990 1 01 18-20 |
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10.1007/BF02631382 doi (DE-627)OLC2068111640 (DE-He213)BF02631382-p DE-627 ger DE-627 rakwb eng 660 VZ Fourie, P. C. verfasserin aut Application of a rapid transesterification method for identification of individual fatty acids by gas chromatography on three different nut oils 1990 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © The American Oil Chemists’ Society 1990 Abstract The lack of uniformity of analytical techniques employed for quantification of fatty acids led to the successful implementation of a rapid transesterification method using tetramethylammonium hydroxide to determine and compare the total fatty acid content of almond, pecan and macadamia oils. Palmitic, oleic and linoleic acids comprised the largest part of the total fatty acid content in almond and pecan oils. Although oleic acid was also the main constituent of macadamia oil, its concentration was substantially lower than in the other oils. Palmitoleic Acid Individual Fatty Acid Heptadecanoic Acid Total Fatty Acid Content Tetramethylammonium Hydroxide Basson, D. S. aut Enthalten in Journal of the American Oil Chemists Society Springer-Verlag, 1947 67(1990), 1 vom: Jan., Seite 18-20 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:67 year:1990 number:1 month:01 pages:18-20 https://doi.org/10.1007/BF02631382 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_23 GBV_ILN_26 GBV_ILN_70 GBV_ILN_95 GBV_ILN_183 GBV_ILN_252 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 AR 67 1990 1 01 18-20 |
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10.1007/BF02631382 doi (DE-627)OLC2068111640 (DE-He213)BF02631382-p DE-627 ger DE-627 rakwb eng 660 VZ Fourie, P. C. verfasserin aut Application of a rapid transesterification method for identification of individual fatty acids by gas chromatography on three different nut oils 1990 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © The American Oil Chemists’ Society 1990 Abstract The lack of uniformity of analytical techniques employed for quantification of fatty acids led to the successful implementation of a rapid transesterification method using tetramethylammonium hydroxide to determine and compare the total fatty acid content of almond, pecan and macadamia oils. Palmitic, oleic and linoleic acids comprised the largest part of the total fatty acid content in almond and pecan oils. Although oleic acid was also the main constituent of macadamia oil, its concentration was substantially lower than in the other oils. Palmitoleic Acid Individual Fatty Acid Heptadecanoic Acid Total Fatty Acid Content Tetramethylammonium Hydroxide Basson, D. S. aut Enthalten in Journal of the American Oil Chemists Society Springer-Verlag, 1947 67(1990), 1 vom: Jan., Seite 18-20 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:67 year:1990 number:1 month:01 pages:18-20 https://doi.org/10.1007/BF02631382 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_23 GBV_ILN_26 GBV_ILN_70 GBV_ILN_95 GBV_ILN_183 GBV_ILN_252 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 AR 67 1990 1 01 18-20 |
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application of a rapid transesterification method for identification of individual fatty acids by gas chromatography on three different nut oils |
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Application of a rapid transesterification method for identification of individual fatty acids by gas chromatography on three different nut oils |
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Abstract The lack of uniformity of analytical techniques employed for quantification of fatty acids led to the successful implementation of a rapid transesterification method using tetramethylammonium hydroxide to determine and compare the total fatty acid content of almond, pecan and macadamia oils. Palmitic, oleic and linoleic acids comprised the largest part of the total fatty acid content in almond and pecan oils. Although oleic acid was also the main constituent of macadamia oil, its concentration was substantially lower than in the other oils. © The American Oil Chemists’ Society 1990 |
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Abstract The lack of uniformity of analytical techniques employed for quantification of fatty acids led to the successful implementation of a rapid transesterification method using tetramethylammonium hydroxide to determine and compare the total fatty acid content of almond, pecan and macadamia oils. Palmitic, oleic and linoleic acids comprised the largest part of the total fatty acid content in almond and pecan oils. Although oleic acid was also the main constituent of macadamia oil, its concentration was substantially lower than in the other oils. © The American Oil Chemists’ Society 1990 |
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Abstract The lack of uniformity of analytical techniques employed for quantification of fatty acids led to the successful implementation of a rapid transesterification method using tetramethylammonium hydroxide to determine and compare the total fatty acid content of almond, pecan and macadamia oils. Palmitic, oleic and linoleic acids comprised the largest part of the total fatty acid content in almond and pecan oils. Although oleic acid was also the main constituent of macadamia oil, its concentration was substantially lower than in the other oils. © The American Oil Chemists’ Society 1990 |
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Application of a rapid transesterification method for identification of individual fatty acids by gas chromatography on three different nut oils |
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