APPLICATION OF A RAPID TRANSESTERIFICATION METHOD FOR IDENTIFICATION OF INDIVIDUAL FATTY-ACIDS BY GAS-CHROMATOGRAPHY ON 3 DIFFERENT NUT OILS

The lack of uniformity of analytical techniques employed for quantification of fatty acids led to the successful implementation of a rapid transesterification method using tetramethylammonium hydroxide to determine and compare the total fatty acid content of almond, pecan and macadamia oils. Palmitic, oleic and linoleic acids comprised the largest part of the total fatty acid content in almond and pecan oils. Although oleic acid was also the main constituent of macadamia oil, its concentration was substantially lower than in the other oils. © 1990 The American Oil Chemists' Society.