Optimization and Validation of the GC/FID Method for the Quantification of Fatty Acids in Bee Products

Abstract

To the best of our knowledge, so far, no study has been conducted about the comparison of the total fatty acid concentration in the four bee products (honey, bee pollen, bee bread, and propolis) collected from Lithuania. Therefore, we aimed to optimize the derivatization parameters and to investigate a simple and sensitive gas chromatography-flame ionization detection (GC-FID) method to determine fatty acids. The optimal derivatization parameters were used to analyze fatty acids in the bee products. Regarding sample preparation, three derivatization parameters were compared (temperature and extraction time with BF3/MeOH reagent) in order to obtain a high amount of the total fatty acids of interest from the fatty acid methyl ester (FAME) standard. The results showed that the highest total yield of fatty acids was conducted by using the conventional heating process at 70 °C for 90 min. Under optimal conditions, there was obtained excellent linearity for fatty acids with determination coefficients of r2 > 0.9998. The LODs and LOQs ranged from 0.21 to 0.54 µg/mL and 0.63 to 1.63 µg/mL, respectively. This method has been successfully applied to the qualitative analysis of fatty acids in bee products. The above findings might provide a scientific basis for evaluating the nutritional values of bee products.

Potential of atmospheric pressure ionization sources for the analysis of free fatty acids in clinical and biological samples by gas chromatography-mass spectrometry

“…Regarding the PFB derivatization, it should proceed completely which is consistent with maximizing the peak intensity of the analytes while the intensity of background contamination should be minimized. Contamination is a well-known problem in FA analysis, mainly FA 16:0 and FA 18:0, but in smaller quantities, also short-and medium-chain FAs are known to be contaminants, resulting in an increase of LOD values for FAs with high background contaminations [24,32,44]. Because of this, all chemicals and equipment used should be carefully monitored.…”

“…FAMEs as well as other derivatized FAs are usually detected by flame ionization detector (FID) or a mass spectrometer (MS). While FIDs are still important for the analysis of FAs, especially when analyzing the total fatty acid (TFA) profile [23][24][25], they do not provide mass spectral information, which results in a lack of specificity. Moreover, quantification is further complicated by the requirement for baseline separation of individual FAs.…”

Towards a Better Understanding of Nutritional and Therapeutic Effects of Honey and Their Applications in Apitherapy

“…The quantity of lipids compounds present in honey is small (0.04%), comprising glycerides, sterols, and phospholipids, followed by various fatty acids including palmitic, oleic, lauric, miristic, stearic and linoleic [53]. As the lipid content of honey is essentially composed from free fatty acids, their importance for health is significant, as they play an important role in the composition of cells membranes, dictating the growth and development of the human body [62]. Even if some studies have revealed the presence of these fatty acids in pollen [63,64] there is still limited research regarding their presence in honey.…”

“…Even if some studies have revealed the presence of these fatty acids in pollen [63,64] there is still limited research regarding their presence in honey. However, Jarukas et al (2021) [62], have compared the presence of fatty acids in some bee products (bee bread, bee pollen, propolis and honey), with the results showing that the quantity of fatty acids present in honey was lower than in the other three bee products.…”

Current Strategies for Studying the Natural and Synthetic Bioactive Compounds in Food by Chromatographic Separation Techniques

“…Fatty acids in the form of methyl esters were also determined using the GC-FID technique in four bee products. The authors of the study compared the total fatty acid concentration (saturated, unsaturated, omega-3, omega-6, the ratio of saturated and unsaturated, omega-3/omega-6 fatty acids and trans fatty acids) [78]. Fruehwirth et al [79] investigated the lipid oxidation in stored margarine using GC-FID method.…”