• Matteo Written by Matteo Volpi, Application Specialist | 3 March 2023

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 (trans fatty acids) which are associated with multiple health issues. The fatty acid composition of a food product provides information regarding the origin of the product and its overall quality.
Their analysis usually requires an initial extraction of the lipid fraction from the matrix components of the product. This step is then followed by derivatization by transesterification to form the more volatile fatty acid methyl esters (FAMEs) that can be analyzed by gas chromatography (GC). Although these procedures have proven to be efficient over the years, they are cumbersome and labor intensive.
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.


ETHOS X microwave extraction system


Fat determination in food and feed matrices is a routine analysis for several testing and food processor labs, as it is part of labelling process and QC testing.
The ETHOS X method for fat determination is applicable to any matrix; it enables to easily process 45 sample a day, ensures lower cost per sample, offers complete fat determination sand it is safe and compact.