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

Table 2

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

Fatty acids	Detected concentration [g FA 100 g^−1], (% Total FA)
	Samples
	A	B	C	D	E	F	G	H
C12:0	—	—	[9.77], (39.65)	[1.49], (6.17)	[10.95], (37.85)	—	[4.82], (29.75)	—
C14:0	[0.20^b], (1.09^b)	[0.36^b], (1.62)	[2.89^b], (12.23)	[0.69], (2.86)	[4.73^b], (16.36)	—	[0.81^b], (5.04)	—
C16:0	[8.95], (47.08)	[9.34], (41.70)	[2.29], (9.69)	[8.76], (36.08)	[4.20], (14.54^b)	[9.41], (45.04^b)	[4.97^b], (30.70^b)	[8.61], (39.14)
C18:0	[0.86^b], (4.50)	[0.99^b], (4.43)	[4.18^b], (17.70)	[2.06^b], (8.44)	[1.23^b], (4.25)	[1.05], (5.04)	[0.37^b], (2.30^b)	[1.12^b], (5.09)
C18:1 tran-9	—	—	[1.83^b], (7.75^b)	—	[0.45^b], (1.54^b)	[0.19^b], (0.89^b)	[0.56^b], (3.47^b)	[1.74^b], (7.90^b)
C18:1	[7.22^b], (37.91^b)	[9.56^b], (42.70^b)	[1.13], (4.79)	[8.87^b], (36.47^b)	[2.85^b], (9.86^b)	[7.97^b], (38.14^b)	[2.19^b], (13.51^b)	[8.63^b], (39.22^b)
C18:2 trans-9,12	—	[0.04^b], (0.19^b)	—	[0.05^b], (0.17^b)	[0.33^b], (1.13^b)	[0.14^b], (0.66^b)	—	[0.18^b], (0.85^b)
C18:2	[1.83^b], (9.62^b)	[2.01^b], (8.99^b)	[0.13^b], (0.57^b)	[2.29^b], (9.43^b)	[1.24^b], (4.28^b)	[2.14], (10.23^b)	[0.99^b], (6.17^b)	[1.75^b], (7.95^b)
C18:3	—	[0.08^b], (0.35^b)	[0.05^b], (0.22^b)	[0.09^b], (0.38^b)	[0.56^b], (2.06^b)	—	—	—

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