Abstract
The data presented in this article were generated through the gas chromatography (GC) with a flame ionization detector (FID). The flaxseed oil was converted into fatty acid methyl ester (FAME) then used in the GC with FID and observe the retention time of different fatty acid present in the flaxseed oil. The observed retention time was compared with the standard fatty acid to confirm the specific fatty acid presence in the flaxseed oil. The part of the data is used in the article “Optimization of the process variable for biodiesel production by transesterification of flaxseed oil and produced biodiesel characterizations” Renewable Energy journal (Ahmad et al., 2019).
Keywords: Flaxseed oil, Fatty acids, Gas chromatography, Trans-fats, Fatty acid methyl ester (FAME)
Specifications table
| Subject area | Analytical chemistry |
| More specific subject area | Food analysis |
| Type of data | Table, image, text file, graph, figure |
| How data was acquired | Gas chromatography with a flame ionization detector, model of the instrument: Agilent GC 7890B with Flame Ionization Detector. |
| Data format | Raw, filtered, analyzed. |
| Experimental factors | Flaxseed oil pretreated with methanolic NaOH, BF3, and filter through sodium sulfate. |
| Experimental features | Conversion of fatty acids into Fatty acid methyl ester (FAME) was an essential feature of the GC-FID analysis. |
| Data source location | Dammam, Saudi Arabia. |
| Data accessibility | All data related to the fatty acid analysis of flaxseed oil is included in this article. |
| Related research article | “Optimization of process variable for biodiesel production by transesterification of flaxseed oil and produced biodiesel characterizations” Renewable Energy Journal [1]. |
Value of the data
|
1. Data
The data collected for fatty acid are given in the below tables. Table 1 represents the standard Supelco 37 FAME data for comparison purpose. Table 2 shows the GC-FID data for flaxseed oil converted FAME. The chromatogram of standard Supelco 37 is shown Fig. 1 and flaxseed oil converted FAME chromatogram is shown in Fig. 2.
Table 1.
Supelco 37 component FAME Mix FAME analysis data used for calibration for quantitation & identification of the unknown peaks in the oil samples.
| SN | Fatty acids in CRM | Fatty acid groups | RT | Short name | % Area |
|---|---|---|---|---|---|
| 1 | C4:0–Butyric acid | SAFA | 6.519 | C4:0 | 1.69614 |
| 2 | C6:0–Caproic acid | SAFA | 6.913 | C6:0 | 3.13618 |
| 3 | C8:0–Caprylic acid | SAFA | 7.606 | C8:0 | 3.22269 |
| 4 | C10:0–Capric acid | SAFA | 8.706 | C10:0 | 3.3805 |
| 5 | C11:0–Undecanoic acid | SAFA | 9.424 | C11:0 | 1.84709 |
| 6 | C12:0–Lauric acid | SAFA | 10.264 | C12:0 | 3.94123 |
| 7 | C13:0–Triundecanoic acid | SAFA | 11.242 | C13:0 | 2.06048 |
| 8 | C14:0–Myristic acid | SAFA | 12.394 | C14:0 | 4.32965 |
| 9 | C14:1–Myristoleic acid | MUFA | 13.479 | C14:1 | 2.13117 |
| 10 | C15:0–Pentadecanoic acid | SAFA | 13.771 | C15:0 | 2.23474 |
| 11 | C15:1–cis-10-Pentadecenoic acid | MUFA | 15.103 | C15:1 | 2.15963 |
| 12 | C16:0–Palmitic acid | SAFA | 15.456 | C16:0 | 6.3978 |
| 13 | C16:1–Palmitoleic acid | MUFA | 16.810 | C16:1 | 2.24513 |
| 14 | C17:0–Heptadecanoic acid | SAFA | 17.488 | C17:0 | 1.56535 |
| 15 | C17:1–cis-Heptadecenoic acid | MUFA | 18.882 | C17:1 | 2.21837 |
| 16 | C18:0–Stearic acid | SAFA | 19.553 | C18:0 | 4.69103 |
| 17 | C18:1–trans-9-Elaidic acid | TFA | 20.348 | C18:1n9t | 2.28174 |
| 18 | C18:1 (n-9)–Oleic acid | MUFA/ω9FA | 20.723 | C18:1n9c | 4.5848 |
| 19 | C18:2–trans-Linolelaidic acid | TFA | 21.617 | C18:2n6t | 2.10519 |
| 20 | C18:2 (n-6)–Linoleic acid | PUFA | 22.423 | C18:2n6c | 2.09427 |
| 21 | C20:0–Arachidic acid | SAFA | 23.401 | C20:0 | 4.68651 |
| 22 | C18:3 (n-6)–g-Linolenic acid | PUFA/ω6FA | 23.601 | C18:3n6 | 1.91131 |
| 23 | C18:3 (n-3)–a-Linolenic acid (ALA) | PUFA/ω3FA | 24.314 | C18:3n3 | 1.84683 |
| 24 | C20:1 (n-9)–cis-11-Eicosenic acid | MUFA | 24.458 | C20:1 | 2.3618 |
| 25 | C21:0–Heneicosanoic acid | SAFA | 25.262 | C21:0 | 2.36044 |
| 26 | C20:2–cis-11,14-Eicosadienoic acid | PUFA | 26.203 | C20:2 | 2.07894 |
| 27 | C22:0–Behenic acid | SAFA | 27.281 | C22:0 | 4.67455 |
| 28 | C22:3n6–cis-8,11,14-Eicostrienoic acid | PUFA/ω6FA | 27.548 | C20:3n6 | 1.69522 |
| 29 | C20:3n3–cis-11,14,17-Eicosatrienoic acid | PUFA/ω3FA | 28.407 | C20:3n3 | 1.38465 |
| 30 | C22:1 (n-9)–Erucic acid | MUFA/ω9FA | 28.553 | C22:1n9 | 2.32792 |
| 31 | C20:4 (n-6)–Arachidonic acid | PUFA/ω6FA | 28.591 | C20:4n6 | 1.74384 |
| 32 | C23:0–Tricosanoic acid | SAFA | 29.504 | C23:0 | 2.46567 |
| 33 | C22:2–cis-13,16-Docasadienoic acid | PUFA | 30.705 | C22:2 | 2.114 |
| 34 | C20:5 (n-3)–cis-5,8,11,14,17-Eicosapentaenoic acid (EPA) | PUFA/ω3FA | 31.251 | C20:5n3 | 1.53761 |
| 35 | C24:0–Lignoceric acid | SAFA | 32.030 | C24:0 | 4.75565 |
| 36 | C24:1–Nervonic acid | MUFA | 33.684 | C24:1 | 2.14213 |
| 37 | C22:6 (n-3)–cis-4,7,10,13,16,19-Docosahexaenoic acid (DHA) | PUFA | 37.833 | C22:6n3 | 1.58971 |
Table 2.
Fatty acids with their relative percentage in the total fat of the flaxseed oil.
| SN | Fatty acids in flaxseed oil | Fatty acid groups | RT | Peak area (FAME) | % Fat (of total fat) |
|---|---|---|---|---|---|
| 1 | C14:0–Myristic acid | SAFA | 12.388 | 0.569951 | 0.046 |
| 2 | C16:0–Palmitic acid | SAFA | 15.457 | 70.39929 | 5.687 |
| 3 | C16:1–Palmitoleic acid | MUFA | 16.806 | 1.19302 | 0.096 |
| 4 | C18:0–Stearic acid | SAFA | 19.571 | 68.69044 | 5.578 |
| 5 | C18:1–trans-9-Elaidic acid | TFA | 20.441 | 1.06464 | 0.086 |
| 6 | C18:1 (n-9)–Oleic acid | MUFA/ω9FA | 20.757 | 253.6431 | 20.591 |
| 7 | C18:2–trans-Linolelaidic acid | TFA | 21.649 | 1.10871 | 0.09 |
| 8 | C18:2 (n-6)–Linoleic acid | PUFA/ω6FA | 22.445 | 194.69879 | 15.801 |
| 9 | C20:0–Arachidic acid | SAFA | 23.412 | 2.50581 | 0.204 |
| 10 | C18:3 (n-6)–g-Linolenic acid | PUFA | 23.705 | 2.87935 | 0.234 |
| 11 | C18:3 (n-3)–a-Linolenic acid (ALA) | PUFA/ω3FA | 24.37 | 633.32971 | 51.376 |
| 12 | C22:0–Behenic acid | SAFA | 27.275 | 2.17424 | 0.178 |
| 13 | C24:0–Lignoceric acid | SAFA | 32.014 | 0.394852 | 0.034 |
| 14 | Sum of Omega-3 (n-3) | ω3FA | – | – | 51.376 |
| 15 | Sum of Omega-6 (n-6) | ω6FA | – | – | 15.801 |
| 16 | Sum of Omega-9 (n-9) | ω9FA | – | – | 20.591 |
| 17 | Saturated fats (SAFA) | SAFA | – | – | 11.727 |
| 18 | Trans-fats (TFA) | TFA | – | – | 0.176 |
| 19 | Monounsaturated fats (MUFA) | MUFA | – | – | 20.687 |
| 20 | Polyunsaturated fats (PUFA) | PUFA | – | – | 67.41 |
| 21 | Total Unsaturated fats (TUFA) | TUFA | – | – | 88.097 |
ω3FA = Omega-3 Fatty Acids, ω6FA = Omega-6 Fatty Acids, ω9FA = Omega-9 Fatty Acids, SAFA = Saturated Fatty Acids, TFA = Trans Fatty Acids, MUFA = Monounsaturated Fatty Acids, PUFA = Polyunsaturated Fatty Acids, TUFA = Total Unsaturated Fatty Acids.
Fig. 1.
GC-FID chromatogram of supelco 37 component FAME mix, Cat: CRM47885, Lot: XA19807V.
Fig. 2.
GC-FID Chromatogram of flaxseed oil with peak label (Retention Time & Name of Fatty Acid).
2. Experimental design, materials, and methods
2.1. FAME preparation from flaxseed oil
For conversion of flaxseed oil into FAME the following methods was adopted: around 0.1 g flaxseed oil was taken into 40 mL glass vial then mix with 5 mL of 0.50 N methanolic NaOH (Methanol: VWR Chemicals, 20864.320, Batch 14C030509. NaOH: PanReac, 141687.1211, Lot # 0001070723), the mixture was heated for 3 mins at 60 °C. The mixture was allowed to cool at room temperature, then 6 mL of 14% BF3 solution (Aldrich, B1250-500mL, Lot # BCBW8950) was added [2] to the mixture and again heated for 3 mins at 60 °C. The mixture was again cool at room temperature then added 10 mL isooctane (Carlo Erba, 412460 2.5 L) and shake it well, then keep it to settling down. After settling the mixture, the upper layer of the mixture was transferred to the tube containing sodium sulfate (Ajax Finechem, 503-500G, B/No. 1608224929) to remove the moisture. The extract was analyzed with GC-FID (Agilent 7890B), the flow chart of the flaxseed oil analysis method condition shown in Scheme 1 The quantity and identification of fatty acid in the flaxseed oil was done through the comparison of standard supelco 37 FAME component [3].
Scheme 1.
Flow chart of the flaxseed oil fatty acid analysis.
2.2. GC acquisition method
Following are the detail of the gas chromatography instrumentation and methods [4].
GC oven program: Initial Temperature: 120 °C, Hold Time: 1 min. Rate 1: 10 °C/min to 175 °C, Hold Time: 10 min. Rate 2: 5 °C/min to 210 °C, Hold Time: 10 min. Rate 3: 5 °C/min to 230 °C, Hold Time: 9.5 min.
Equilibration Time: 0.5 min. Max Temperature: 260 °C.
Automatic Liquid Sampler Injector: Syringe Size: 10 μL, Injection Volume: 1 μL, Injection Dispense Speed: 6000 μL/min, Viscosity Delay: 0 sec.
Sample inlet parameters: Split/Splitless Inlet. Mode: Split, Heater: 250 °C, Pressure: 20.863 psi, Total Flow: 54 mL/min, Septum Purge Flow: 3 mL/min, Split Ratio: 50:1, Split Flow: 50 mL/min.
Column Parameters: Initial Flow: 1 mL/min, Post Run: 1.4 mL/min.
Column Specifications: Agilent 112-88A7, HP-88, 0 °C - 250 °C (260 °C): 100 m × 250 μm x 0.2 μm.
Detector Parameters: Flame Ionization Detector (FID), Heater: 260 °C, H2 Flow: 40 mL/min, Air Flow: 450 mL/min, Makeup Flow: Off.
Acknowledgments
Authors acknowledge the Universiti Kuala Lumpur Malaysian Institute of Chemical and Bioengineering Technology (MICET) and Australian Lab services (ALS).
Footnotes
Transparency document associated with this article can be found in the online version at https://doi.org/10.1016/j.dib.2019.103845.
Supplementary data to this article can be found online at https://doi.org/10.1016/j.dib.2019.103845.
Transparency document
The following is the transparency document related to this article:
Appendix ASupplementary data
The following are the Supplementary data to this article:
References
- 1.Ahmad T., Danish M., Kale P., Geremew B., Adeloju S.B., Nizami M., Ayoub M. Optimization of process variables for biodiesel production by transesterification of flaxseed oil and produced biodiesel characterizations. Renew. Energy. 2019;139:1272–1280. [Google Scholar]
- 2.Popa V.-M., Gruia A., Raba D.-N., Dumbrava D., Moldovan C., Bordean D., Mateescu C. Fatty acids composition and oil characteristics of linseed (Linum Usitatissimum L.) from Romania. J. Agroaliment. Processes Technol. 2012;18(2):136–140. [Google Scholar]
- 3.Piskernik S., Vidrih R., Demšar L., Koron D., Rogelj M., Žontar T.P. Fatty acid profiles of seeds from different Ribes species. LWT - Food Sci. Technol. 2018;98:424–427. [Google Scholar]
- 4.Column selection for the analysis of fatty acid methyl esters; Frank David, Pat Sandra, Allen K. Vickers. Agilent Application Notes 5989-3760EN.
Associated Data
This section collects any data citations, data availability statements, or supplementary materials included in this article.