東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

A Comparative Study of Thermally Ind...

Dahunsi, Olusola John.

FindBook

Google Book

Amazon

博客來

A Comparative Study of Thermally Induced Trans-Fatty Acids in Soybean and Hemp Seed Oil Using Gas Chromatography-Flame Ionization Detection.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	A Comparative Study of Thermally Induced Trans-Fatty Acids in Soybean and Hemp Seed Oil Using Gas Chromatography-Flame Ionization Detection./
作者:	Dahunsi, Olusola John.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 2018,
面頁冊數:	64 p.
附註:	Source: Masters Abstracts International, Volume: 80-09.
Contained By:	Masters Abstracts International80-09.
標題:	Chemistry. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=13428147
ISBN:	9780438887435

A Comparative Study of Thermally Induced Trans-Fatty Acids in Soybean and Hemp Seed Oil Using Gas Chromatography-Flame Ionization Detection.
Dahunsi, Olusola John.

A Comparative Study of Thermally Induced Trans-Fatty Acids in Soybean and Hemp Seed Oil Using Gas Chromatography-Flame Ionization Detection. - Ann Arbor : ProQuest Dissertations & Theses, 2018 - 64 p.

Source: Masters Abstracts International, Volume: 80-09.

Thesis (M.S.)--Western Illinois University, 2018.

This item must not be sold to any third party vendors.

In recent years, aspects related to the adverse effect of intake of edible oils containing trans-fatty acids (TFAs) have attracted a lot of attention. Although many studies have been published on the quantification of fatty acids (FAs) in edible oils, only a few of them have been carried out to quantitatively determine thermally induced TFAs in soybean oil. In addition, quantification of thermally induced TFAs in hemp seed oil has never been performed. In this study, a gas chromatography-flame ionization detection (GC-FID) method using external calibration is first validated for the analysis of FAs in soybean and hemp seed oil. So far, GC-MS has been the mostly used method in the quantification of FAs in edible oils. While it may be more sensitive than GC-FID, it does not offer any advantages with regard to the identification of the many isomers of TFAs from their all-cis counterpart due to identical molecular weight. In contrast, GC-FID is an economic, robust, and established method for quantification. It is especially suitable for the analysis of TFAs in consideration that individual TFA standard is generally unavailable for calibration and FID respond to most compounds with near constant response per combustible carbon atom. Therefore, we were able to use all-cis FA standard for the quantification of TFAs in soybean and hemp seed oil. In addition, our study has proven that GC-FID is also sensitive enough for the quantification. With the validated GC-FID method, a comparative study of thermally induced TFAs in soybean and hemp seed oil was performed. The amount of TFAs in soybean oil was found to be significantly higher than hemp seed oil after identical heat treatment, even though the total amount of all-cis unsaturated fatty acids (UFAs) in soybean oil was found to be lower. The thermal stability of hemp seed oil is probably due to its cold-pressed process in which natural antioxidants, such as tocopherols, are preserved. In contrast, natural antioxidants in soybean oil are removed during its refining process.

ISBN: 9780438887435Subjects--Topical Terms:

516420
Chemistry.

A Comparative Study of Thermally Induced Trans-Fatty Acids in Soybean and Hemp Seed Oil Using Gas Chromatography-Flame Ionization Detection.
LDR:03159nmm a2200325 4500 001 2210959
005 20191126113902.5
008 201008s2018 ||||||||||||||||| ||eng d
020 $a 9780438887435
035 $a (MiAaPQ)AAI13428147
035 $a (MiAaPQ)wnill:11037
035 $a AAI13428147
040 $a MiAaPQ $c MiAaPQ
100 1 $a Dahunsi, Olusola John. $3 3438103
245 1 0 $a A Comparative Study of Thermally Induced Trans-Fatty Acids in Soybean and Hemp Seed Oil Using Gas Chromatography-Flame Ionization Detection.
260 1 $a Ann Arbor : $b ProQuest Dissertations & Theses, $c 2018
300 $a 64 p.
500 $a Source: Masters Abstracts International, Volume: 80-09.
500 $a Publisher info.: Dissertation/Thesis.
500 $a Advisor: Song, Liguo.
502 $a Thesis (M.S.)--Western Illinois University, 2018.
506 $a This item must not be sold to any third party vendors.
520 $a In recent years, aspects related to the adverse effect of intake of edible oils containing trans-fatty acids (TFAs) have attracted a lot of attention. Although many studies have been published on the quantification of fatty acids (FAs) in edible oils, only a few of them have been carried out to quantitatively determine thermally induced TFAs in soybean oil. In addition, quantification of thermally induced TFAs in hemp seed oil has never been performed. In this study, a gas chromatography-flame ionization detection (GC-FID) method using external calibration is first validated for the analysis of FAs in soybean and hemp seed oil. So far, GC-MS has been the mostly used method in the quantification of FAs in edible oils. While it may be more sensitive than GC-FID, it does not offer any advantages with regard to the identification of the many isomers of TFAs from their all-cis counterpart due to identical molecular weight. In contrast, GC-FID is an economic, robust, and established method for quantification. It is especially suitable for the analysis of TFAs in consideration that individual TFA standard is generally unavailable for calibration and FID respond to most compounds with near constant response per combustible carbon atom. Therefore, we were able to use all-cis FA standard for the quantification of TFAs in soybean and hemp seed oil. In addition, our study has proven that GC-FID is also sensitive enough for the quantification. With the validated GC-FID method, a comparative study of thermally induced TFAs in soybean and hemp seed oil was performed. The amount of TFAs in soybean oil was found to be significantly higher than hemp seed oil after identical heat treatment, even though the total amount of all-cis unsaturated fatty acids (UFAs) in soybean oil was found to be lower. The thermal stability of hemp seed oil is probably due to its cold-pressed process in which natural antioxidants, such as tocopherols, are preserved. In contrast, natural antioxidants in soybean oil are removed during its refining process.
590 $a School code: 6012.
650 4 $a Chemistry. $3 516420
650 4 $a Analytical chemistry. $3 3168300
690 $a 0485
690 $a 0486
710 2 $a Western Illinois University. $b Chemistry. $3 2094682
773 0 $t Masters Abstracts International $g 80-09.
790 $a 6012
791 $a M.S.
792 $a 2018
793 $a English
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=13428147