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).

Component	Relative content (%)
	Safflower oil	Hydrolyzed safflower oil
Free fatty acids^a	1.4 (14.32)^b	91.1 (1.12)^b
Monoacylglycerols	n.d.^c	n.d.^c
Diacylglycerols	n.d.^c	n.d.^c
Triacylglycerols^d	98.6 (0.21)^b	8.9 (11.42)^b

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.