Influence of the esterification method on the quantification of olive oil fatty acids

Influence of the esterification method on the quantification of olive oil fatty acids

Authors

  • Maria Cristina Milinsk Universidade Federal do Paraná
  • Makoto Matsushita Universidade Estadual de Maringá
  • Jesuí Vergílio Visentainer Universidade Estadual de Maringá
  • Lucia Felicidade Dias Universidade Federal Tecnológica do Paraná
  • Margarida Masami Yamaguchi Universidade Federal Tecnológica do Paraná
  • Mayka Reghiane Pedrão Universidade Federal Tecnológica do Paraná
  • Nilson Evelazio de Souza Universidade Tecnológica Federal do Paraná

DOI:

https://doi.org/10.5433/1679-0375.2011v32n2p139

Keywords:

Esterification Methods, Fatty Acids, Olive Oil, Gas Chromatography

Abstract

To analyze fatty acids by gas chromatography, it is necessary to apply esterification procedures to convert fatty acids into more volatile compounds, such as fatty acid methyl esters (FAME). Esterification methods are usually subdivided into two categories: acidic catalysis and basic catalysis. Due to the possibility of obtaining different concentrations of fatty acids for the same sample as a function of the esterification method used, the efficiency of eight different esterification methods that involve acidic and basic catalysis in the quantitative determination of FAME in olive oil was verified. The selected methods were described by Metcalfe, 1966 (MET); Bannon, 1982 (BAN); Joseph and Ackman, 1992 (JAC); Hartman and Lago, 1973 (HLA); Jham, 1982 (JHA); ISO 5509, 1978 (ISO); Bannon, 1982 (BBA) and Schuchardt and Lopes, 1988 (SLO). The results showed the efficiency of the esterification methods for the main saturated fatty acids that were present in the olive oil analyzed. The most efficient methods for the esterification of unsaturated fatty acids in the oils analyzed were JAC, ISO, and BBA. Nevertheless, the reagent BF3 in methanol, used in the JAC method, is extremely toxic. Thus, when the oil to be analyzed has low acidity, the basic catalysis methods ISO and BBA can be used instead, since they use inexpensive reagents of low toxicity. The results obtained showed that the choice of a method for the analysis of fatty acids also depends on the composition of the oil to be studied.

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Author Biographies

Maria Cristina Milinsk, Universidade Federal do Paraná

Docente da Universidade Federal do Paraná, Campus de Palotina.

Makoto Matsushita, Universidade Estadual de Maringá

Professor Associado do Departamento de Química

Jesuí Vergílio Visentainer, Universidade Estadual de Maringá

 Professor Associado do Departamento de Química

Lucia Felicidade Dias, Universidade Federal Tecnológica do Paraná

Professora da Universidade Federal Tecnológica do Paraná, Campus de Londrina;

Margarida Masami Yamaguchi, Universidade Federal Tecnológica do Paraná

Professora, Campus de Londrina

Mayka Reghiane Pedrão, Universidade Federal Tecnológica do Paraná

Professora, Campus de Londrina.

Nilson Evelazio de Souza, Universidade Tecnológica Federal do Paraná

Professor Sênior, Campus de Londrina.

Published

2011-12-15

How to Cite

Milinsk, M. C., Matsushita, M., Visentainer, J. V., Dias, L. F., Yamaguchi, M. M., Pedrão, M. R., & Souza, N. E. de. (2011). Influence of the esterification method on the quantification of olive oil fatty acids. Semina: Ciências Exatas E Tecnológicas, 32(2), 139–150. https://doi.org/10.5433/1679-0375.2011v32n2p139

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