Fatty Acid Profile Comparison of Several Palm Cooking Oils Using Gas Chromatography–Flame Ionization Detection (GC–FID)

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Published Aug 21, 2026
https://doi.org/10.55043/jaast.v10i3.546
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Vol. 10 No. 3 (2026): Journal of Applied Agricultural Science and Technology

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Susi Desminarti
Politeknik Pertanian Negeri Payakumbuh
Nela Eska Putri
Politeknik Pertanian Negeri Payakumbuh
Prima Yaumil Fajri
Politeknik Pertanian Negeri Payakumbuh

Abstract

Palm cooking oil is the primary source of vegetable oil widely consumed by the Indonesian population. The fatty acid profile of palm oil is an important parameter for assessing its nutritional value, oxidative stability during heating, and potential health implications. Variations in refining and fractionation processes, as well as differences in raw material sources, may lead to diversity in the fatty acid composition of commercially available cooking oils. This study aims to analyze and compare the profiles of saturated, unsaturated, cis–trans, and omega fatty acids in different commercial palm cooking oil brands. Five palm cooking oil samples available on the market were analyzed, consisting of four packaged oils (MG1–MG4) and one bulk oil (MG5). Fatty acid profiling was conducted using Gas Chromatography–Flame Ionization Detector (GC-FID) following derivatization into Fatty Acid Methyl Esters (FAME) via NaOCH₃–methanol transesterification. Fatty acids were identified and quantified by comparing retention times and chromatographic peak areas using the normalization method. The results showed that total saturated fatty acids ranged from 39.96 to 43.76%, dominated by palmitic acid (34.27–37.65%). Unsaturated fatty acids accounted for 56.18–59.98% of total fatty acids, with oleic acid (44.50–46.16%) and linoleic acid (11.18–13.14%) as the major components. Omega fatty acids were predominantly represented by omega-9, followed by omega-6, while omega-3 fatty acids were detected at very low levels. No trans fatty acids were detected in any of the samples. Overall, the fatty acid profiles of the analyzed palm cooking oils were consistent with those of commercially refined palm oil, characterized by oleic acid predominance, a relatively balanced proportion of saturated and unsaturated fatty acids, and the absence of trans fatty acids. These features support good oxidative stability and are suitable for consumption.

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Author Biographies

Susi Desminarti, Politeknik Pertanian Negeri Payakumbuh

Food Engineering Technology Program, Politeknik Pertanian Negeri Payakumbuh, Lima Puluh Kota, Indonesia

Nela Eska Putri, Politeknik Pertanian Negeri Payakumbuh

Food Engineering Technology Program, Politeknik Pertanian Negeri Payakumbuh, Lima Puluh Kota, Indonesia

Prima Yaumil Fajri, Politeknik Pertanian Negeri Payakumbuh

Food Engineering Technology Program, Politeknik Pertanian Negeri Payakumbuh, Lima Puluh Kota, Indonesia

How to Cite
1.
Desminarti S, Putri NE, Fajri PY. Fatty Acid Profile Comparison of Several Palm Cooking Oils Using Gas Chromatography–Flame Ionization Detection (GC–FID). J. appl. agricultural sci. technol. [Internet]. 2026Aug.21 [cited 2026Aug.21];10(3):578-91. Available from: https://jaast.org/index.php/jaast/article/view/546

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