Stability of Fatty Acids upon Storage
The fatty acids component and concentration for all
the samples were identified from the chromatograms
and standard curves of commercial standard mixture
of FAMEs respectively. From Table 2 and Figure 2,
the dominant fatty acid found in pure VCO was lauric
acid (15.86 mg/mL). It has known that VCO is rich in
saturated fatty acid due to its high content of lauric
acid. The other saturated fatty acids such as myristic
acid was the second highest concentration of fatty acid
(5.47 mg/mL) detected in VCO, followed by caprylic
acid, palmitic acid, capric acid, oleic acid, and stearic
acid. Lastly, linoleic acid (0.02 mg/mL) is the lowest concentration
of fatty acid found in VCO.
Among the corresponding ice cream samples of VCO
4, VCO 8 and VCO 12, all were found to have lauric acid
as their largest component (Table 3). The concentration
of lauric acid was higher in samples VCO 8 and VCO 12
compared to sample VCO4 which had lower concentration.
The greater contribution of VCO in the ice cream