Development and Validation of a Novel Free Fatty Acid Butyl Ester Gas Chromatography Method for the Determination of Free Fatty Acids in Dairy Products

• Published in: Journal of agricultural and food chemistry 2019-01, Vol.67 (1), p.499-506
• Main Authors: Mannion, David T, Furey, Ambrose, Kilcawley, Kieran N
• Format: Article
• Language: English
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.8b05462

Accurate quantification of free fatty acids in dairy products is important for both product quality control and legislative purposes. In this study, a novel fatty acid butyl ester method was developed, where extracted free fatty acids are converted to butyl esters prior to gas chromatography with flame ionization detection. The method was comprehensively validated to establish linearity (20–700 mg/L; R 2 > 0.9964), limits of detection (5–8 mg/L), limits of quantification (15–20 mg/L), accuracy (1.6–5.4% relative error), interday precision (4.4–5.3% relative standard deviation), and intraday precision (0.9–5.6% relative standard deviation) for each individual free fatty acid. A total of 17 dairy samples were analyzed, covering diverse sample matrices, fat content, and degrees of lipolysis. The method was compared to direct on-column injection and fatty acid methyl ester methods and overcomes limitations associated with these methods, such as either column-phase absorption or deterioration, accurate quantification of short-chain free fatty acids, and underestimation of polyunsaturated free fatty acid.