- Volume 15 Issue 1
Triglyceride fraction was separated from olive oil by thin layer chromatography (TLC) and fractionated into four groups by high performance liquid chromatography (HPLC). Compositions of the triglycerides and fatty acids of four fractions were determined by gas liquid chromatography (GLC). The olive oil contained higher concentrations of C-52 and C-54 triglycerides having partition numbers of 48. The fatty acid compositions of these triglycerides were mainly composed of C18:1 and C18:2 fatty acids. From these results, the possible fatty acid combinations of major triglycerides of olive oil were estimated to be(3C18:1;50.6%), (1C16:0, 2C18:1;23.51%), (2C18:1, 1C18:2;5.48%), (1C18:0, 2 18:1;4.55%), (1C16:0, 1C18:1, 1C18:2;2.94%), (2C16:0, 1C18:1;2.35%), (1 C16:1, 2 C18:1;2.21%), (1C18:1, 2C18:2;1.06%), (1 C14:0, 2 C18:1;1.03%).