<![CDATA[Abstract. Rahman H, Sitompul JP, Tjokrodiningrat S. 2022. The composition of fatty acids in several vegetable oils from Indonesia. Biodiversitas 23: 2167-2176. Fatty acids are generally incorporated into a triglyceride structure in vegetable oils and this indicates vegetable oils are a source of fatty acids. Fatty acids and triglycerides are fatty groups commonly known to have a detrimental effect on health but have an important role in terms of nutrition, health, and are also a source of industrial raw materials. Therefore, this study was conducted to identify the composition of fatty acids in several edible vegetable oils which are quite widely available in Indonesia such as coconut oil, palm kernel oil, palm oil, nutmeg oil, cinnamon oil, and canarium oil. The fatty acids profile of these vegetable oils was determined using high-performance liquid chromatography while the composition was determined by comparing the peaks in each vegetable oil with the standard fatty acids. It was discovered that all the six vegetable oils contain fatty acids with different compositions, and this signifies the availability of a complete variety of fatty acids in Indonesia. Moreover, the highest fatty acid content in coconut oil and palm kernel oil was found to be lauric acid with a concentration of 49.00% and 49.25% respectively while the contents in palm oil include palmitic acid with 44.00% and oleic acid with 41.00%. The nutmeg oil was dominated by myristic acid with 78.00%, cinnamon oil by stearic acid with 50.16%, and canarium oil by oleic acid with 51.71%. Furthermore, the concentration range for all the vegetable oils includes 14.66-91.20% saturated, 6.30-52.31% monounsaturated, and 1.35-33.03% polyunsaturated fatty acids. These results can be used as a source of information in the process of utilizing fatty acids and triglycerides in vegetable oils, and also provide the data required to estimate the nutritional value of the plant biodiversity originating from Indonesia. ]]>
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