<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>The aim of the study was to modify and adapt to other matrices the fast and simple method for determining total lipid content expressed as fatty acid methyl esters (FAME) by performing the in situ transesterification. The primary method was published as a technical report for the FAME analysis in algae dry mass. Our modifications included the use of less toxic solvents, the use of an internal triglyceride standard and FAME determination by the gas chromatography technique coupled with the mass spectrometry technique in the Single Ion Monitoring mode (SIM). The modified method was validated for 37 fatty acids (saturated, monounsaturated and polyunsaturated) containing from four to twenty-four carbons in the carbon chain (C4-C24), and was adapted to five food matrices: three solids (yeast, yeast flakes, biscuits), and two liquids (milk thistle (<italic>Silybum marianum</italic> (L.) Gaertner) oil and olive oil). Additionally, 14 samples of spices and superfood samples, rich in unsaturated oils were analyzed. The validation parameters: linearity, precision, recovery, limits of detections and quantifications, were assessed and additionally Certified Reference Material of olive oil was analyzed.</p>
</abstract>

The aim of the study was to modify and adapt to other matrices the fast and simple method for determining total lipid content expressed as fatty acid methyl esters (FAME) by performing the in situ transesterification. The primary method was published as a technical report for the FAME analysis in algae dry mass. Our modifications included the use of less toxic solvents, the use of an internal triglyceride standard and FAME determination by the gas chromatography technique coupled with the mass spectrometry technique in the Single Ion Monitoring mode (SIM). The modified method was validated for 37 fatty acids (saturated, monounsaturated and polyunsaturated) containing from four to twenty-four carbons in the carbon chain (C4-C24), and was adapted to five food matrices: three solids (yeast, yeast flakes, biscuits), and two liquids (milk thistle (Silybum marianum (L.) Gaertner) oil and olive oil). Additionally, 14 samples of spices and superfood samples, rich in unsaturated oils were analyzed. The validation parameters: linearity, precision, recovery, limits of detections and quantifications, were assessed and additionally Certified Reference Material of olive oil was analyzed.

Simple Method for Fatty Acids Determination in Food, Superfood and Spice Samples by GC-MS Technique

University of Rzeszow, Collegium of Natural Sciences

Institute of Biology and Biotechnology, Department of Biotechnology

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

The aim of the study was to modify and adapt to other matrices the fast and simple method for determining total lipid content expressed as fatty acid methyl...

Simple Method for Fatty Acids Determination in Food, Superfood and Spice Samples by GC-MS Technique

Online veröffentlicht: 30. Dez. 2022

Seitenbereich: 171 - 182

Eingereicht: 06. Sept. 2022

Akzeptiert: 09. Dez. 2022

DOI: https://doi.org/10.2478/aucft-2022-0014

Schlüsselwörter
fatty acids, FAME, gas chromatography, mass spectrometry, SIM mode, food

© 2022 Ewa Szpyrka et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Simple Method for Fatty Acids Determination in Food, Superfood and Spice Samples by GC-MS Technique

Online veröffentlicht: 30. Dez. 2022

Seitenbereich: 171 - 182

Eingereicht: 06. Sept. 2022

Akzeptiert: 09. Dez. 2022

DOI: https://doi.org/10.2478/aucft-2022-0014

Schlüsselwörterfatty acids, FAME, gas chromatography, mass spectrometry, SIM mode, food

© 2022 Ewa Szpyrka et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Schlüsselwörter
fatty acids, FAME, gas chromatography, mass spectrometry, SIM mode, food