Optimization of the GC method for routine analysis of the fatty acid profile in several food samples

The fatty acids profile of food samples was determined by gas chromatography (GC). The fat was extracted from different food samples using Soxhlet technique. Extracted triglycerides were converted to corresponding methyl esters using methanolic solution of potassium hydroxide (trans-esterification). GC method for the analysis of obtained methyl esters was optimized on two different cyanopropyl capillary columns. Good resolution of all fatty acids commonly found in foodstuffs was achieved. After optimization, the method was validated and the results for linearity, precision, limit of quantitation (LOQ), limit of detection (LOD), robustness and stability were presented. The method has been applied to the quantitative determination of the fatty acid content in different food samples: edible oil, dairy products rich with omega-3 fatty acids, different food supplements, baby food, etc.