Determination of fatty acids in palm oil (guineensis elaeis), corn oil (zea mays) and coconut oil (cocos nucifera) / Asmarizam Muhamad

Fatty acids are the important compounds that are present in our diet and also as an ingrediënt for processed foods. Fatty acids have been shown give benefit when absorbed by human bodies such as help cell membrane development, strength, and function, and they are necessary for strong organs and tissues. Besides, fatty acids are important in industrial uses and pharmaceutical preparations. This study is important in identifying various types of fatty acids in the different types of cooking oil. The composition of fatty acids extracted by acid-catalyzed esterification from palm oil (guineensis elaeis), corn oil (zea mays) and coconut oil (cocos nucifera) were analyzed by gas chromatography-mass spectrometry (GC-MS). The major components of fatty acid in palm oil were palmitic acid, oleic acid and stearic. For corn oil, the fatty acids present are capric acid, myristic acid, palmitic acid, oleic acid and stearic acids. The fatty acids that present in coconut oil are lauric acid, myristic acid, palmitic acid and oleic acid respectively.