The Fatty Acid Components and Free Fatty acid in Commercial Cooked Curry
A Study on Curry Part II
1986 Volume 33 Issue 5 Pages 323-328
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1986 Volume 33 Issue 5 Pages 323-328
The fatty acid components and free fatty acid were determined in 23 kinds of commercial cooked Curry. On results of fatty acid components analysis, characteristics of Curry was examined by application of principal component analysis. The results were as follows: (1) The fatty acids were existed in all samples analysed, the average of which was 1.4% for lauric acid, 2.6% for myristic acid, 23.8% for palmitic acid, 2.7% for palmitoleic acid, 10.3% for stearic acid, 44.4% for oleic acid, 11.3% for linolic acid, 1.4% for linolenic acid and 2.3% for unknown, respectiuely. (2) Principal component analysis showed that lauric acid was first principal component, and linolic acid was second principal component. (3) The free fatty acids were existed in all samples analysed, the average of which was 8.0mg/100g for lauric acid, 7.6mg/100g for myristic acid, 25.0mg/100g for palmitic acid, 2.0mg/100g for palmitoleic acid, 6.5mg/100g for stearic acid, 40.2mg/100g for oleic acid, 20.2mg/100g for linolic acid, 1.8mg/100g for linolenic acid and 1.6mg/100g for unknown, res- pectively. (4) By comparing the pattern of fatty acids on total and free form, it was shown that the acid whose contents was large in total was easy to be free.
