Evaluation of fatty acid profile of oils/fats by GC-MS through two quantification approaches

Abstract

For simultaneous separation, detection, identification and quantification of fatty acid methyl esters from oils/fats, a GC-MS method was developed and validated. The method is based on fat extraction and transesterification of fatty acids to fatty acid methyl esters. Samples of sunflower oil, refined non-hydrogenated palm oil, fish oil and lard, demonstrated the applicability of the proposed method. Fatty acid methyl esters determination and quantification was realized by using internal standards, and applying relative response factors, and without using internal standards by applying correction factors. Linearity, sensitivity, precision, accuracy, recovery and robustness were determined. The method is sensitive enough to simultaneously quantify 26 compounds, when using internal standard (absolute concentration), and 40 fatty acids without using internal standard (relative concentration). Accuracy was achieved by using a reference material, peanut butter (SRM 2387). The results have shown that the proposed method could be considered an effective tool for analyzing the fatty acid profile of food.