engleski

Comparison of methods for sample preparation of different types of oils for fatty acid profile analysis by GC

Fatty acids (FA) have important role in human health, and depending on the food source their composition varies significantly. FA are classified as saturated and unsaturated (mono- unsaturated (MUFA), polyunsaturated (PUFA)). The most important FA are unsaturated omega-3 and omega-6, especially α-linolenic acid (C18:3n3) and linoleic acid (C18:2n6), which are essential for humans, so the food is their only source for humans. Foods that are good sources of FA in a daily diet are dairy products, meat products, vegetable oil, fish oil or fatty fish. Four methods for esterification of fatty acids A, B, C, D are applied to five different types of oils: unrefined fish oil, refined fish oil, linseed oil, soybean oil and rapeseed oil. Method A resulted in highest number of detected peaks and the highest peaks, while method D was the least sensitive. Docosahexaenoic (C22:6n3) and palmitic (C16:0) acid were most common fatty acids in unrefined fish oil, in the average share of 22.73% and 20.76% of total fatty acids, respectively. In refined fish oil the most common fatty acid was oleic acid (C18:1n9c) in share of 41.46% of total fatty acids. Oleic acid was also the most common fatty acid in rapeseed oil (61.47%), while linseed oil and soybean oil are the best sources of α- linolenic (49.42%) and linoleic (49.71%) fatty acids, respectively. All esterification methods can be used to analyze all of these oils with the exception of refined fish oil, where C and D methods were not sufficiently sensitive to detect important omega-3 fatty acids, EPA and DHA.

fatty acids ; oils ; omega-3 ; omega-6 ; gas chromatography

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