Fatty acids analysis in edible fats

Masne kiseline su kemijski spojevi građeni od ugljikovodičnog lanca i karboksilne skupine. Masnoće biljnog i životinjskog podrijetla su izvor masnih kiselina u ljudskoj prehrani. Pomoću plinske kromatografije i analizom metilnih estera masnih kiselina uspješno su određeni profili masnih kiselina iz različitih vrsta biljnih ulja te u maslu i maslacu. Usporedbom udjela pojedinih masnih kiselina u ispitivanim uzorcima, ovisno o stupnju zasićenosti te udjelu esencijalnih masnih kiselina, predložene su najkvalitetnije masnoće u prehrani s niskim udjelom ugljikohidrata te pojačanim unosom masti (LCHF).Fatty acids are chemical compounds made of a hydrocarbon chain and a carboxyl group. Fats of plant and animal origin are a source of fatty acids in the human diet. With the help of gas chromatography and analysis of fatty acid methyl esters, fatty acid profiles from different types of vegetable oils and in butter oil and butter were successfully determined. By comparing the content of individual fatty acids in the tested samples, depending on the degree of saturation and the content of essential fatty acids, the highest quality fats were proposed in the diet with a low carbohydrate content and increased fat intake (LCHF)