Improved Characterization of Fatty Acids in Food
Food products are routinely analyzed to determine their composition in saturated and unsaturated fatty acids to communicate their nutritional value, monitor their quality and origin, and confirm the absence of TFAs
In cooperation with Gembloux Agro-Bio-Tech, University of Liège, Belgium, a new and accurate method was developed for preparing FAMEs from a wide variety of foodstuff using a single-step microwave-assisted extraction and derivatization coupled with GC×GC analysis to identify and quantify the individual fatty acid.
Results was also compared with those from two different official FAMEs preparations: AOCS Official Method Ce 2b-11 and Cruz-Hernandez et al. J AOAC Int 87(2) 2004 545.