Comparison of Two Derivatization Methods for the Analysis of Fatty Acids and Trans Fatty Acids in Bakery Products Using Gas Chromatography

Table 1

The mean of the absolute (g FA 100 g⁻¹ sample) and relative (% of total identified FA) content of each FA determined using the KOCH₃/HCl method.

Fatty acids	Detected concentration [g FA 100 g^−1], (% Total FA)
	Samples
	A	B	C	D	E	F	G	H
C12:0	—	—	[10.35], (42.23)	[1.48], (6.48)	[10.09], (39.80)	—	[5.04], (31.11)	—
C14:0	[0.16^a], (1.23^a)	[0.27^a], (1.88)	[2.38^a], (11.06)	[0.65], (2.89)	[3.94^a], (15.55)	—	[0.75^a], (4.63)	—
C16:0	[9.21], (48.35)	[9.28], (43.43)	[2.53], (10.70)	[8.87], (38.05)	[4.16], (16.41^a)	[9.76], (48.70^a)	[5.91^a], (36.48^a)	[7.78], (41.18)
C18:0	[0.79^a], (4.95)	[0.84^a], (4.96)	[3.65^a], (17.24)	[1.65^a], (8.59)	[1.07^a], (4.22)	[0.94], (4.69)	[0.31^a], (1.91^a)	[0.87^a], (4.61)
C18:1 tran-9	—	—	[1.21^a], (5.11^a)	—	[0.32^a], (1.01^a)	[0.12^a], (0.59^a)	[0.45^a], (2.77^a)	[1.08^a], (4.90^a)
C18:1	[6.62^a], (38.70^a)	[8.97^a], (41.04^a)	[1.10], (5.65)	[7.94^a], (34.83^a)	[2.02^a], (7.97^a)	[6.73^a], (34.21^a)	[1.83^a], (11.30^a)	[7.86^a], (41.06^a)
C18:2 trans-9,12	—	[0.02^a], (0.95^a)	—	[0.03^a], (0.11^a)	[0.14^a], (0.48^a)	[0.09^a], (0.43^a)	—	[0.12^a], (0.60^a)
C18:2	[1.17^a], (6.97^a)	[1.41^a], (7.29^a)	[0.10^a], (0.42^a)	[1.72^a], (8.76^a)	[0.82^a], (2.84^a)	[2.18], (10.90^a)	[0.81^a], (5.0^a)	[1.34^a], (7.09^a)
C18:3	—	[0.06^a], (0.27^a)	[0.04^a], (0.17^a)	[0.07^a], (0.28^a)	[0.45^a], (1.55^a)	—	—	—

aSignificant differences (𝑃≤0.05); [—] not detected.