Characterization of animal fats via the GC pattern of fame mixtures obtained by transesterification of the triglycerides

Matter, Lothar; Schenker, D.; Husmann, H.; Schomburg, G.

doi:10.1007/bf02290401

Cited by 18 publications

(1 citation statement)

References 2 publications

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“…Differentiation of milk fat from different species based on FA profiling is also possible. The ratio of C14:1/C15:0 is 1.00 in cow's milk fat while it is 0.20 in sheep [41]. Instead of using a univariate approach, the information content of the total FA profile can be more efficiently exploited by multivariate data analysis in order to classify oils according to geographical origin, or to determine their authenticity.…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

Authenticity of fats and oils

Ulberth¹,

Buchgraber²

2000

Eur. J. Lipid Sci. Technol.

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Food authenticity has become a focal point attracting the attention of producers, consumers, and policy makers. Although in most cases adulteration of fats and oils does not pose a threat to public health, fundamental rights of consumers (right of correct information and buying "value-for-money") are violated by fraudulent malpractice. Fraud is only economically viable, if a cheaper commodity can be made to resemble a genuine, more expensive product. The extent of adulteration that is possible is quite limited and, hence, the basic product that is being adulterated cannot be fundamentally different from the genuine material. Most methods to detect fraud rely on a thorough knowledge of the natural variation of characteristic constituents of the commodity concerned and make use of complex statistical procedures to derive indicators of adulteration. A range of analytical methods to detect fraud has to be developed, modified, and reappraised on a continuous basis to be a step ahead of those pursuing these illegal activities. In this article the technical merit of different analytical platforms to establish the authenticity of oils and fats is reviewed.

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Section: Fatty Acid Compositionmentioning

confidence: 99%

Authenticity of fats and oils

Ulberth¹,

Buchgraber²

2000

Eur. J. Lipid Sci. Technol.

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Application of the Rules of Chromatography to Capillary Gas Chromatography

Matter¹

1997

Food and Environmental Analysis by Capillary Gas Chromatography

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Fast, high precision fingerprinting of fatty acids in milk

Apps

Willemse

1991

J. High Resol. Chromatogr.

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A rapid, precise method has been developed for the determination of thefattyacid profile of small samples of milk fat. Lipids are extracted from milk with n-hexane, triglycerides are transesterified with sodium methoxide, and free fatly acids are esterified with methanolic hydrochloric acid.The methyl esters are separated on a narrow-bore, 5 YO phenyl polydimethylsiloxane capillary column. The fatty acid profile is precise: for the various acids the coefficients of variation of peak area are between 6.7% and 9.7%, with a mean of 8.1 YO, and the coefficients of variation of peak percentage area are between 0.3 O h and 5.5 YO with a mean of 1.8 %.The nature of the sample preparation procedure does not limit throughput.

show abstract

Characterization of animal fats via the GC pattern of fame mixtures obtained by transesterification of the triglycerides

Cited by 18 publications

References 2 publications

Authenticity of fats and oils

Authenticity of fats and oils

Application of the Rules of Chromatography to Capillary Gas Chromatography

Fast, high precision fingerprinting of fatty acids in milk

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