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Determination Of Free Fatty Acid And Triglyceride Fatty Acid Of Food Fats Using A Rapid Gas Chromatographic Method, Aubreyona Migliori
Determination Of Free Fatty Acid And Triglyceride Fatty Acid Of Food Fats Using A Rapid Gas Chromatographic Method, Aubreyona Migliori
Fall Student Research Symposium 2021
Food fats are primarily triglycerides composed of esterified fatty acids on a glycerol backbone. To measure the fatty acid content of foods, a derivatization reaction is conducted which transfers the fatty acids from glycerol to methanol, forming a fatty acid methyl ester (FAME). FAMES are measured using gas chromatography with flame ionization detection (GC-FID). Free fatty acids in foods are a result of a degradation reactions and are considered a defect. This decreases consumer acceptance and expedites further deterioration which decreases the value of edible oils. The goal of this study was to develop a rapid and sensitive method to …