Table 1.
A comparison between product-label and 1H NMR-investigation of FA groups and IVs of culinary oils.
| Culinary Oil | Product Label (% (w/w)) | 1H NMR-Derived (Molar %) | ||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| SFA | MUFA | PUFA | UFA | IVu | SFA | MUFA | PUFA | UFA | IVu | |||||||
| ω-3 | O | L | Ln | L+Ln | O+L+Ln | ω-3 | O | L | Ln | L+Ln | O+L+Ln | |||||
| Ghee | 67.13 | - | - | - | - | 0.47 | - | - | 72.28 ± 0.51 | - | 26.31 ± 0.52 | 1.41 ± 0.03 | - | 1.41 ± 0.03 | 27.72 ± 0.51 | 38.48 ± 0.12 |
| Groundnut oil | 17.14 | - | 59.61 | - | - | 18.45 | 78.06 | - | 20.99 ± 0.34 | - | 60.87 ± 0.64 | 17.81 ± 0.31 | 0.34 ± 0.03 | 18.15 ± 0.33 | 79.01 ± 0.34 | 83.23 ± 0.12 |
| Extra virgin olive oil | 16.98 | - | 71.30 | - | - | 11.72 | 83.02 | - | 15.02 ± 0.09 | 2.01 ± 0.05 | 77.66 ± 0.10 | 6.44 ± 0.12 | 0.88 ± 0.07 | 7.32 ± 0.18 | 84.98 ± 0.09 | 77.43 ± 0.13 |
| Macadamia oil | 12.09 | - | 75.82 | - | - | 7.95 | 83.77 | - | 16.84 ± 0.24 | - | 80.57 ± 0.26 | 2.34 ± 0.05 | 0.25 ± 0.02 | 2.58 ± 0.07 | 83.16 ± 0.24 | 75.29 ± 0.20 |
| Sesame oil | 14.60 | - | - | - | - | - | - | - | 17.48 ± 0.34 | - | 39.84 ± 0.68 | 42.68 ± 0.39 | - | 42.68 ± 0.39 * | 82.52 ± 0.34 | 106.31 ± 0.22 |
| Corn oil | 13.46 | - | 29.53 | - | - | 57.00 | 86.54 | - | 17.91 ± 2.00 | 2.68 ± 0.16 | 31.80 ± 0.93 | 49.03 ± 1.09 | 1.26 ± 0.10 | 50.30 ± 1.06 | 82.09 ± 2.00 | 112.47 ± 1.37 |
| Walnut oil | 9.10 | - | - | - | - | - | - | - | 13.50 ± 0.30 | 14.25 ± 0.12 | 13.74 ± 0.26 | 59.97 ± 0.16 | 12.79 ± 0.05 | 72.76 ± 0.20 | 86.50 ± 0.30 | 145.20 ± 0.09 |
* Absence of Ln. uIV is expressed as IV unit. Abbreviations: SFA—saturated fatty acid; MUFA—monounsaturated fatty acid; PUFA—polyunsaturated fatty acid; UFA—unsaturated fatty acid; ω-3—omega-3 fatty acid; O—oleic fatty acid; L—linoleic fatty acid; Ln—linolenic fatty acid; IV—iodine value. Values derived from 1H NMR data are presented as mean ± SD molar % (FA) and mean ± SD IV unit of oil.