The quality of fats and oils mainly depends on the fatty acid compositions that have been tested using gas chromatography in the past. In recent years, high performance liquid chromatography method has emerged as a preferred analytical method. Total fatty acid content is calculated as the sum of all individual fatty acids. The relative amount of each fatty acid is calculated by dividing the concentration of each fatty acid by the total fatty acid content.
Oils obtained by processing oilseeds have an important place in human nutrition and are of great importance for human health. The proportions and composition of fatty acids depend on the physical and chemical properties of oils. The fatty acid composition shows different characteristics according to the species. In this respect, it is important for the oil quality to be obtained to know how the composition of fatty acids affects under what conditions in oil plants. The quality, technological and processing values and nutritional properties of the oil are closely related to the distribution and position of the fatty acids.
The main features that distinguish fatty acids from each other are: the presence or absence of double bonds between carbon atoms, the number and location of double bonds, if any, and the number of carbons in the hydrocarbon chain. The properties of vegetable oils vary depending on the plant from which they are obtained and the composition of the fatty acids they contain, and therefore, production should be carried out in accordance with the purpose of consumption. Therefore, it is important to know the composition of fatty acids.
In our laboratories, "Fatty Acid Composition" test process is carried out in accordance with the legal regulations and standards related to TÜRKAK accreditation.
