Fatty Acid Composition Analysis

Fatty Acid Composition Analysis performed by Gas Chromatography (GC) is one of the key purity parameters used to assess the authenticity of olive oil. It plays an important role in detecting adulteration with vegetable or seed oils.

The fatty acid profile of olive oil is defined by both national and international standards. These standards specify the characteristic fatty acid composition, carbon chain distribution, and the acceptable percentage ranges of individual fatty acid methyl esters (% m/m) for authentic olive oil.

The objective of the applicable regulations is to ensure that edible oils are produced, processed, prepared, and marketed in accordance with recognized quality and purity requirements. Accordingly, quality and authenticity criteria established for different types of edible oils are monitored to protect consumer interests and ensure a high level of public health protection.

At Bilim Laboratory, we perform Fatty Acid Composition Analysis on animal fats, vegetable oils, solid fats, liquid oils, and oils extracted from food products. Our analysis includes the determination of Fatty Acid Methyl Esters (FAMEs), including Butyric Acid (C4:0), Caproic Acid (C6:0), Caprylic Acid (C8:0), Capric Acid (C10:0), Undecanoic Acid (C11:0), Lauric Acid (C12:0), Tridecanoic Acid (C13:0), Myristic Acid (C14:0), Myristoleic Acid (C14:1), Pentadecanoic Acid (C15:0), Pentadecenoic Acid (C15:1), Palmitic Acid (C16:0), Palmitoleic Acid (C16:1), Heptadecanoic Acid (C17:0), Heptadecenoic Acid (C17:1), Stearic Acid (C18:0), Oleic Acid (C18:1n9c), Elaidic Acid (C18:1n9t), Linoleic Acid (C18:2n6), Linolelaidic Acid (C18:2n6t), Gamma-Linolenic Acid (C18:3n6), Alpha-Linolenic Acid (C18:3n3), Arachidic Acid (C20:0), Eicosenoic Acid (C20:1n9), Eicosadienoic Acid (C20:2), Eicosatrienoic Acid (C20:3n6), Eicosatrienoic Acid (C20:3n3), Arachidonic Acid (C20:4n6), Eicosapentaenoic Acid (EPA, C20:5n3), Heneicosanoic Acid (C21:0), Behenic Acid (C22:0), Erucic Acid (C22:1n9), Docosadienoic Acid (C22:2), Docosahexaenoic Acid (DHA, C22:6n3), Tricosanoic Acid (C23:0), Lignoceric Acid (C24:0), and Nervonic Acid (C24:1n9), together with the determination of Saturated Fatty Acids (SFA), Unsaturated Fatty Acids, Monounsaturated Fatty Acids (MUFA), Polyunsaturated Fatty Acids (PUFA), Trans Fatty Acids, Omega-3 Fatty Acids, and Omega-6 Fatty Acids.