99E-5 |
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S. D. BHANDARI, Chemistry, Silliker Laboratory, 1304 Halsted Street, Chicago Heights, IL 60411 and B. Ikins, Silliker, Inc., 900 Maple Road, Homewood, IL 60430. NLEA and the recent FDA trans fatty acid regulation manadate the labeling of conventional food and dietary supplements with saturated and trans fatty acids per serving. The AOAC method 996.06 is commonly used for this purpose. AOCS Ce 1c-89 is a method for fatty acid analysis in oil and margarines. We recently applied a method based on the AOCS method to various food samples for fatty acid and fat analysis. This method doesn't require prior fat extraction. The current study was undertaken to estimate fatty acids and fat in various food samples using the modified AOCS method and compare the results with those obtained using the AOAC method. Fatty acids and fat were estmated in various food samples using the above mentioned two methods. The fatty acid analysis in an aliquot of a food sample by the modified AOCS method involved saponification, esterification followed by extraction of fatty acid methyl esters (FAME) in hexane. FAMEs obtained by both of the methods were subsequently analyzed by GC. Results of fatty acid and fat analysis in the NIST SRMs using both of the above mentioned methods were within the specified ranges. The results of fat (sum of triglycerides) estimated in various food matrices using the modified AOCS method were 93-100% of the extractable fat values. The modified AOCS method used in this study for the fatty acid and fat analysis is a faster and easier method as compared to the AOAC 996.06 method with equivalent accuracy and precision. This method warrants furher independent and collaborative studies.
Session 99E, Nutrition: General II
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