Development and Validation of a Gas Chromatography−Flame Ionization Detection Method for the Determination of Epoxy Fatty Acids in Food Matrices

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dc.contributor.authorMubiru, Edward
dc.contributor.authorShrestha, Kshitij
dc.contributor.authorPapastergiadis, Antonios
dc.contributor.authorMeulenaer, Bruno De
dc.date.accessioned2023-06-14T15:31:27Z
dc.date.available2023-06-14T15:31:27Z
dc.date.issued2014
dc.description.abstractA reliable and suitable method for the determination of epoxy fatty acids in various food matrices based on the Bligh and Dyer lipid extraction procedure was developed and validated. The method involves the use of a methylated epoxy fatty acid as internal standard (IS), extraction of the analytes from the matrices followed by room temperature methylation, a three- step solid phase extraction (SPE) separation of the fatty acid methyl esters (FAMEs), and detection with gas chromatography− flame ionization detection (GC-FID). The method was validated in four different food matrices chosen as model systems, namely, vegetable oils, unprocessed pork, fried potato crisps, and infant formula. The extraction technique allows the method to be applied for routine analysis of a large amount of samples. Intraday repeatability ranged from 1 to 19%, and interday reproducibility ranged from 2 to 9%. The limit of quantification (LOQ) ranged from 3.32 to 20.47 μg g−1 of sample with recoveries ranging from 94 to 115%. The results verify the accuracy and reproducibility of the analytical technique and its ability to provide reliable quantification of epoxy fatty acids. Finally, levels of epoxy fatty acids in several food products on the Belgian market were screened and are presented.en_US
dc.identifier.citationMubiru, E., Shrestha, K., Papastergiadis, A., & De Meulenaer, B. (2014). Development and validation of a gas chromatography–flame ionization detection method for the determination of epoxy fatty acids in food matrices. Journal of Agricultural and food chemistry, 62(13), 2982-2988. dx.doi.org/10.1021/jf405664cen_US
dc.identifier.uridx.doi.org/10.1021/jf405664c
dc.identifier.urihttps://nru.uncst.go.ug/handle/123456789/8924
dc.language.isoenen_US
dc.publisherJournal of Agricultural and food chemistryen_US
dc.subjectLipid oxidationen_US
dc.subjectEpoxy fatty acidsen_US
dc.subjectFatty acid methyl estersen_US
dc.subjectGransesterificationen_US
dc.subjectBligh and Dyeren_US
dc.titleDevelopment and Validation of a Gas Chromatography−Flame Ionization Detection Method for the Determination of Epoxy Fatty Acids in Food Matricesen_US
dc.typeArticleen_US
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