Research Article
Optimization of the Hydrolysis of Safflower Oil for the Production of Linoleic Acid, Used as Flavor Precursor
Table 1
Relative content of safflower oil and its hydrolyzed product in free fatty acids, mono-, di-, and triacylglycerols, as determined by high-performance liquid chromatography (HPLC).
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Relative content was calculated as the total peak area of free fatty acids divided by the peak area of triacylglycerols and total free fatty acids, multiplied by 100. bRelative percent standard deviation was calculated as the standard deviation of triplicate samples divided by their mean multiplied by 100. cNot detected. dRelative content was calculated as the peak area of triacylglycerols divided by the peak area of triacylglycerols and total free fatty acids, multiplied by 100. |