Comparison of gas chromatographic and gravimetric methods for quantization of total fat and fatty acids in foodstuffs

Química Nova

Sabria Aued-pimentel¹  Mahyara Markievicz Mancio Kus¹  Edna Emy Kumagai¹  Valter Ruvieri¹  Odair Zenebon¹ 

[1] ,Instituto Adolfo Lutz Divisão de Bromatologia e Química São Paulo SP ,Brasil

关键词: total fat;    fatty acids;    nutritional labeling;   

DOI  :  10.1590/S0100-40422010000100015

来源: SciELO

【 摘 要 】

Different methods to determine total fat (TF) and fatty acids (FA), including trans fatty acids (TFA), in diverse foodstuffs were evaluated, incorporating gravimetric methods and gas chromatography with flame ionization detector (GC/FID), in accordance with a modified AOAC 996.06 method. Concentrations of TF and FA obtained through these different procedures diverged (p< 0.05) and TFA concentrations varied beyond 20 % of the reference values. The modified AOAC 996.06 method satisfied both accuracy and precision, was fast and employed small amounts of low toxicity solvents. Therefore, the results showed that this methodology is viable to be adopted in Brazil for nutritional labeling purposes.

【 授权许可】

CC BY-NC   
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