Preservative Effect of Ginger Root (Zingiber officinale R.) Extract in Refined Palm Olein Subjected to Accelerated Thermal Oxidation

Figure 7

GC/FID chromatogram showing the fatty acid composition of palm olein. Identified fatty acids: myristic acid (C14 : 0) (1.75%, retention time: 6.030); palmitic acid (C16 : 0) (37.65%, retention time: 8.702); palmitoleic acid (C16 : 1) (0.15%, retention time: 8.959); stearic acid (C18 : 0) (4.75%, retention time: 11.525); oleic acid (C18 : 1) (46.09%, retention time: 11.840); and linoleic acid (C18 : 2) (10.55%, retention time: 12.320).