Conference Proceedings

Regiospecific triacylglycerol composition of some cooking oils consumed in Australia

A Richards, C Wijesundera, M Palmer, P Salisbury

Food Australia | AUSTRALIAN INST FOOD SCIENCE TECHNOLOGY INC | Published : 2004

Abstract

The positional distribution of fatty acids in fats and oils influences their chemical, physical and nutritional properties. Eight types of cooking oils retailed in Australia: canola, olive, sunflower, cottonseed, palm, flaxseed, sesame and coconut oils, were analysed for regiospecific fatty acid distribution. In general, saturated fatty acids were preferentially distributed in the sn-1 and sn-3 positions of the oil triacylglycerols, whereas mono- and polyunsaturated acids were preferentially distributed at sn-2 position. Exceptions were palm and coconut oils in which significant proportions of palmitic and lauric acid were located at sn-2. Cottonseed oil, despite containing appreciable amoun..

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University of Melbourne Researchers