SIMULTANEOUS QUANTITATION OF FFA, MAG, DAG, AND TAG IN ENZYMATICALLY MODIFIED FATS AND OILS

CONSUELO PACHECO; CAMILA A. PALLA; GUILLERMO H. CRAPISTE; MARÍA ELENA CARRÍN

FOOD ANALYTICAL METHODS

SPRINGER

Lugar: Berlin; Año: 2014 vol. 7 p. 2013 - 2022

1936-9751

A novel and easy to implement gas chromatographic procedure for the simultaneous quantitation of free fatty acids (FFA), monoacylglycerols (MAG), diacylglycerols (DAG), and triacylglycerols (TAG) for products arising from fats and oils modification processes has been developed. Standard injection and detection systems were used. Species were separated by carbon number and degree of unsaturation, thus individual compounds could be quantified. An identification plot for unavailable triacylglycerols standard species relating relative retention time with number of double bonds was built. Calibration curves for the quantitation of by-products (FFA, MAG, and DAG) and a calibration surface for TAG were constructed using standard solutions, and the internal standard method was employed to determine concentrations in samples. Reliable results from the validation analyses were obtained.