Free fatty acids: comprehensive quantification using LC-MS in food sources and biomasses.

Wednesday, May 1, 2024

9:35 AM – 9:55 AM EDT

Room: 520c

Presenting Author(s)

Jonas Blockx, PhD

Dr.
KU Leuven KULAK
Kortrijk, West-Vlaanderen, Belgium

Co-Author(s)

EM

Esther Mienis

PhD student
KU Leuven
Kortrijk, Belgium
CD

Céline Dejonghe

Lab Technician
KU Leuven Kulak, Belgium
IF

Imogen Foubert

Prof. Dr. Ir.
KU Leuven KULAK, Belgium

Abstract: Free fatty acids (FFA) play an important role in the food industry as (un)desired flavor components or precursors thereof. FFA are released from more complex lipid structures via metabolic mechanisms. The detection and quantification of FFA is important for understanding metabolic processes, the influence of food additives or production processes, and to ensure the quality of food products. In the past, several techniques have been used to this end, including LC-MS. However, a single method has never been optimized for determination of total and individual FFA in several different food sources or biomasses. The proposed methodology was applied to four matrices relevant to the food industry: one food product: extra virgin olive oil, as well as 3 biomass samples: a novel biomass source: the microalga Nannochloropsis sp., a conventional biomass: wheat flour (Triticum aestivum L.) and biomass from a waste stream: brewer’s spent grain (BSG). Calibration curves for nine different FFA, with different chain length and/or saturation (between C14:0 and C20:5) were created and their validity tested for linearity, matrix effect, limit of quantification and detection,… Some critical insights were obtained as, for example, the results for the different FFA calibration curves and quantification range deviate strongly from one another. Quantification of individual FFAs in all tested samples was achieved, as well as the quantification of the total amount of FFA, both for high (total FFA content of BSG > 15.0 ng/100 ng lipids) and low (total FFA content of olive oil < 0.20 ng/100 ng lipids) FFA content.