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2019 Journal of Agroalimentary Processes and Technologies 2019, 25(4)
 
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19 .   Fatty Acids Composition by Gas Chromatography Mass Spectrometry (GC-MS) and most important physical-chemicals parameters of Tomato Seed Oil

Authors: Cristina Botineștean, Nicoleta G.Hădărugă, Daniel I.Hădărugă, Ionel Jianu

Volume 18, Issue 1;
Pages: 89-94;
ISSN: 2069-0053 (print) (former: ISSN:1453-1399), Agroprint;
ISSN (online):2068 9551



Abstract:

The objective of the study was to evaluate the fatty acids composition of tomato seed oil by Gas Chromatography combined with Mass Spectrometry and the most important physical-chemicals parameters. Tomato seed oil that was used for analysis has been obtained by cold pressed extraction method. It is known that individual fatty acids can be identified by GC because of their different retention times, the samples of tomato seeds oil were esterified to bring them into a vaporous phase, transforming the fatty acid from tomato seed oil into fatty acids methyl esters. The results showed that the major component of tomato seed oil was linoleic acid (48,2%), followed by palmitic acid (17.18%) and oleic acid (9.2%), all the fatty acids were expressed in methyl esters. It can be concluded that tomato seed oil is an excellent source of essential fatty acids omega-6 (linoleic acid) and omega-9 (oleic acid).

Keywords: fatty acids, tomato seed oil, gas chromatography, retention time, parameters

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