Comparison of two derivatization methods for the analysis of fatty acids and trans fatty acids in bakery products using gas chromatography

Jumat Salimon, Talal A. Omar, Nadia Salih

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4 Citations (Scopus)

Abstract

Two different procedures for the methylation of fatty acids (FAs) and trans fatty acids (TFAs) in food fats were compared using gas chromatography (GC-FID). The base-catalyzed followed by an acid-catalyzed method (KOCHHCl) and the base-catalyzed followed by (trimethylsilyl)diazomethane (TMS-DM) method were used to prepare FA methyl esters (FAMEs) from lipids extracted from food products. In general, both methods were suitable for the determination of cis/trans FAs. The correlation coefficients (r) between the methods were relatively small (ranging from 0.86 to 0.99) and had a high level of agreement for the most abundant FAs. The significant differences (P=0.05) can be observed for unsaturated FAs (UFAs), specifically for TFAs. The results from the KOCHHCl method showed the lowest recovery values (%R) and higher variation (from 84% to 112%), especially for UFAs. The TMS-DM method had higher R values, less variation (from 90% to 106%), and more balance between variation and %RSD values in intraday and interday measurements (less than 4% and 6%, resp.) than the KOCHHCl method, except for C12:0, C14:0, and C18:0. Nevertheless, the KOCHHCl method required shorter time and was less expensive than the TMS-DM method which is more convenient for an accurate and thorough analysis of rich cis/trans UFA samples.

Original languageEnglish
Article number906407
JournalThe Scientific World Journal
Volume2014
DOIs
Publication statusPublished - 2014

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Bakery products
Diazomethane
Trans Fatty Acids
Fatty acids
Gas chromatography
Gas Chromatography
gas chromatography
Fatty Acids
fatty acid
Methylation
Unsaturated Fatty Acids
Esters
Fats
Lipids
Recovery
Acids
analysis
comparison
method
product

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)
  • Environmental Science(all)
  • Medicine(all)

Cite this

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title = "Comparison of two derivatization methods for the analysis of fatty acids and trans fatty acids in bakery products using gas chromatography",
abstract = "Two different procedures for the methylation of fatty acids (FAs) and trans fatty acids (TFAs) in food fats were compared using gas chromatography (GC-FID). The base-catalyzed followed by an acid-catalyzed method (KOCHHCl) and the base-catalyzed followed by (trimethylsilyl)diazomethane (TMS-DM) method were used to prepare FA methyl esters (FAMEs) from lipids extracted from food products. In general, both methods were suitable for the determination of cis/trans FAs. The correlation coefficients (r) between the methods were relatively small (ranging from 0.86 to 0.99) and had a high level of agreement for the most abundant FAs. The significant differences (P=0.05) can be observed for unsaturated FAs (UFAs), specifically for TFAs. The results from the KOCHHCl method showed the lowest recovery values ({\%}R) and higher variation (from 84{\%} to 112{\%}), especially for UFAs. The TMS-DM method had higher R values, less variation (from 90{\%} to 106{\%}), and more balance between variation and {\%}RSD values in intraday and interday measurements (less than 4{\%} and 6{\%}, resp.) than the KOCHHCl method, except for C12:0, C14:0, and C18:0. Nevertheless, the KOCHHCl method required shorter time and was less expensive than the TMS-DM method which is more convenient for an accurate and thorough analysis of rich cis/trans UFA samples.",
author = "Jumat Salimon and Omar, {Talal A.} and Nadia Salih",
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