Principal Component Analysis of Fatty Acids and Their Isomers in Eleven Brands of Corn Oil
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Abstract:
The composition and content of fatty acids and their isomers in 11 brands of commercial corn oil were investigated. The corn oils were analyzed by gas chromatography (GC) and the differences and correlations among fatty acids were assessed with principal component analysis (PCA). Nineteen types of fatty acids were identified in the 11 corn oil samples, including seven saturated fatty acids, five unsaturated fatty acids, six trans fatty acids (TFAs), and one conjugated linoleic acids (t,t-CLAs), with average content of (14.18, 80.32, 1.47, and 0.23)?10-2 g/g, respectively. Among them, the amount of linoleic acid (C18:2-9c12c) was the highest in corn oils, followed by oleic acid (C18:1-9c) and palmitic acid (C16:0). The fatty acid content varied significantly for different corn oil brands (p<0.05). PCA revealed similarities and differences of fatty acid content among the different brands of corn oil. The analysis also revealed correlations among fatty acids, in which a positive correlation between trans and conjugated fatty acids was identified. The study provides evidence to support the evaluation fatty acid quality in commercial corn oil.
