Table 1.
Quality traits, fatty acid, and lipid-class composition of the experimental fats.
| Item | Soybean oil | Soybean AO | Palm oil | Palm FAD |
|---|---|---|---|---|
| MIU, g/100 g | 0.59 | 4.95 | 0.52 | 2.13 |
| Moisture | 0.05 | 0.56 | ND | 0.12 |
| Insoluble impurities | 0.17 | 1.97 | 0.21 | 0.27 |
| Unsaponifiable matter | 0.37 | 2.42 | 0.31 | 1.74 |
| Peroxide value, mEq O2/kg | 4.5 | 0.7 | 3.9 | 1.6 |
| p-Anisidine value | 2.3 | 15.2 | 5.1 | 64.3 |
| Fatty acid composition, % | ||||
| Myristic acid (C14:0) | 0.1 | 0.1 | 1.2 | 1.5 |
| Palmitic acid (C16:0) | 11.9 | 11.7 | 44.3 | 46.2 |
| Stearic acid (C18:0) | 4.8 | 4.2 | 4.2 | 4.6 |
| Oleic acid (C18:1 n-9) | 23.1 | 31.9 | 37.8 | 36.5 |
| Vaccenic acid (C18:1 n-7) | 1.5 | 1.3 | 0.9 | 0.9 |
| Linoleic acid (C18:2 n-6) | 52.8 | 46.1 | 10.2 | 8.8 |
| Linolenic acid (C18:3 n-3) | 4.2 | 1.8 | 0.3 | 0.3 |
| Minor fatty acids1 | 1.5 | 2.5 | 1.1 | 1.1 |
| Trans fatty acids (C18:1) | ND | 0.4 | ND | 0.2 |
| SFA | 17.9 | 17.8 | 50.4 | 52.9 |
| MUFA | 25.0 | 33.7 | 39.0 | 37.7 |
| PUFA | 57.1 | 48.1 | 10.6 | 9.2 |
| UFA:SFA ratio | 4.6 | 4.6 | 1.0 | 0.9 |
| Lipid-class composition, % | ||||
| TAG | 94.3 | 29.1 | 83.6 | 6.2 |
| DAG | 3.8 | 15.8 | 9.7 | 5.0 |
| MAG | 0.2 | 1.3 | 0.4 | 1.6 |
| FFA | 1.7 | 53.8 | 6.3 | 87.2 |
AO = acid oil; FAD = fatty acid distillate; MIU = unsaponifiable matter; ND = non-detectable values; SFA = saturated fatty acids; MUFA = monounsaturated fatty acids; PUFA = polyunsaturated fatty acids; UFA = unsaturated fatty acids; TAG = triacylglycerols; DAG = diacylglycerols; MAG = monoacylglycerols; FFA = free fatty acids.
1
Minor fatty acids identified and quantified: C15:0, C16:1 n-7, C16:1 n-9, C17:0, C18:3 n-6, C20:0, C20:1 n-9, C20:2 n-6, C20:3 n-3, C20:3 n-6, C20:4 n-6, C20:5 n-3, C22:0, C22:4 n-6, C22:5 n-3, C22:6 n-3, C24:0, C24:1.