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Journal of Analytical Science and Technology

Table 3 Linoleic acid and α-linolenic acid contents of commercial cereal and leaf vegetable products by the developed ID-GC/MS method

From: Quantitative analyses of essential fatty acids in cereals and green vegetables by isotope dilution-gas chromatography/mass spectrometry

Samples

 

Results by ID-GC/MS (mg/kg) a

Linoleic acid

α-Linolenic acid

Rice flour

A

3354 ± 54

-

 

B

3167 ± 67

-

 

C

3772 ± 68

-

Wheat flour

A

6699 ± 53

-

 

B

6771 ± 79

-

 

C

7207 ± 110

-

Rice snack

A

4196 ± 36

-

 

B

9827 ± 55

-

 

C

3544 ± 30

-

Broccoli powder

 

4967 ± 385

13144 ± 491

Green tea powder

 

4030 ± 220

9488 ± 378

  1. aThe number following “±” is the expanded uncertainty with a 95% confidence level for the measurement value.
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