Quantitative gas chromatographic method for the analysis of cis and trans fatty acid in margarines

Jumat Salimon, and Talal Ahmed, and Nadia Salih, (2014) Quantitative gas chromatographic method for the analysis of cis and trans fatty acid in margarines. Sains Malaysiana, 43 (12). pp. 1937-1942. ISSN 0126-6039


Official URL: http://www.ukm.my/jsm/


Fats and oils in human diets are the main sources of essential fatty acids for the body. However, there is a mounting concern about the intake of foods containing trans fatty acids (TFAs) due to their deleterious effects on human. Thus, the accurate detection of fatty acids (FAs) and TFAs is needed to control and correct nutrition labeling in dietary fat samples. Accordingly, a method for the identification and quantification of FAs and TFAs in food fats by gas chromatography (GC) based on the extraction of lipids and derivatization using base catalyzed followed by trimethylsilyl-diazomethane (TMS-DM) was developed. The proposed method was evaluated to standard mixture of oleic acid (OA) (C18:1 cis 9) and Elaidic acid (EA) (C18:1 trans 9) and its application to three samples of commercial margarines was demonstrated. Based on the results obtained, recovery values (R) from all the samples were close to 100%. Repeatability (RSD) values ranged between 0.78 and 2.47%, while Reproducibility (RSD) values ranged between 1.14 and 3.65%. Consequently, the proposed method is sensitive, accurate and suitable for FAs and TFAs analysis of food fats and oils and can be applied to nutritional, medicine and food studies.

Item Type:Article
Keywords:Derivatization; food fats; quantitative analyses; trans fatty acids
Journal:Sains Malaysiana
ID Code:8155
Deposited By: ms aida -
Deposited On:04 Jan 2015 18:44
Last Modified:14 Dec 2016 06:46

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