Optimization of the Hydrolysis of Safflower Oil for the Production of Linoleic Acid, Used as Flavor Precursor

Figure 7

HPLC chromatograms at 215 nm of (a) acylglycerols standard (AGs-STD) composed of 25% equal amount of methyl linoleate (CH₃-LA), monolinolein (MLA), dilinolein (DLA), and trilinolein (TLA), (b) mixture of free fatty acid standards (LA/OA-STD) composed of 67% linoleic acid (LA) and 33% oleic acid (OA), (c) safflower oil (SO), and (d) hydrolyzed safflower oil (HSO). Peak numbers were identified as follows: free fatty acids (FFAs) #1 to 3, 5, and 6, triacylglycerols (TAGs) #9 to 16, MLA #4, CH₃-LA #7, DLA #8, and TLA #12.

(a)

(b)

(c)

(d)