Discrimination, Quantitation, and Identification of Edible Vegetable Oil Blends Based on Their Fatty Acid Profiles

Based on the most common vegetable oil blends, binary and ternary analytical mixtures were constructed in mass fractions from 0.50 to 0.97, their fatty acid profile was determined represented graphically. The acids with discriminatory power selected construct equations predict commercial blend proportions. Three different linear resulted analysis for i. palm oil-based blends: y = (0.3713 ± 0.0217)x + (11.401 0.68) C18:2 (0.4357 0.0254)x (51.281 2.90) C16:0 ii. soybean blends (-0.0789 0.0046)x (30.686 1.71) C18:1 (0.0686 0.0040)x - (0.1395 0.0081) C18:3 iii. sunflower (-0.0552 0.0032)x (12.167 0.6105) C16:0. Finally, profiles of n 10 samples (i.e., blends) determined, model applied them satisfactory results.