Optimization and Validation of the GC/FID Method for the Quantification of Fatty Acids in Bee Products
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 investigat...
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MDPI AG
2020-12-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/11/1/83 |
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| author | Laurynas Jarukas Greta Kuraite Juste Baranauskaite Mindaugas Marksa Ivan Bezruk Liudas Ivanauskas |
| author_facet | Laurynas Jarukas Greta Kuraite Juste Baranauskaite Mindaugas Marksa Ivan Bezruk Liudas Ivanauskas |
| author_sort | Laurynas Jarukas |
| collection | DOAJ |
| description | 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 r<sup>2</sup> > 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. |
| first_indexed | 2024-03-10T13:48:25Z |
| format | Article |
| id | doaj.art-6747fe8cad1c471a8a566534ca875ec3 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T13:48:25Z |
| publishDate | 2020-12-01 |
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| record_format | Article |
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| spelling | doaj.art-6747fe8cad1c471a8a566534ca875ec32023-11-21T02:22:03ZengMDPI AGApplied Sciences2076-34172020-12-011118310.3390/app11010083Optimization and Validation of the GC/FID Method for the Quantification of Fatty Acids in Bee ProductsLaurynas Jarukas0Greta Kuraite1Juste Baranauskaite2Mindaugas Marksa3Ivan Bezruk4Liudas Ivanauskas5Department of Analytical and Toxicological Chemistry, Lithuanian University of Health Sciences, A. Mickeviciaus str. 9, LT-44307 Kaunas, LithuaniaDepartment of Analytical and Toxicological Chemistry, Lithuanian University of Health Sciences, A. Mickeviciaus str. 9, LT-44307 Kaunas, LithuaniaDepartment of Pharmaceutical Technology, Faculty of Pharmacy, Yeditepe University Atasehir, Inonu Mah., Kayısdagı Cad., 34755 Istanbul, TurkeyDepartment of Analytical and Toxicological Chemistry, Lithuanian University of Health Sciences, A. Mickeviciaus str. 9, LT-44307 Kaunas, LithuaniaDepartment of Pharmaceutical Chemistry, National University of Pharmacy, Valentynivska, str. 4, 461168 Kharkiv, UkraineDepartment of Analytical and Toxicological Chemistry, Lithuanian University of Health Sciences, A. Mickeviciaus str. 9, LT-44307 Kaunas, LithuaniaTo 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 r<sup>2</sup> > 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.https://www.mdpi.com/2076-3417/11/1/83FAMEbee breadbee pollenhoneypropolis |
| spellingShingle | Laurynas Jarukas Greta Kuraite Juste Baranauskaite Mindaugas Marksa Ivan Bezruk Liudas Ivanauskas Optimization and Validation of the GC/FID Method for the Quantification of Fatty Acids in Bee Products Applied Sciences FAME bee bread bee pollen honey propolis |
| title | Optimization and Validation of the GC/FID Method for the Quantification of Fatty Acids in Bee Products |
| title_full | Optimization and Validation of the GC/FID Method for the Quantification of Fatty Acids in Bee Products |
| title_fullStr | Optimization and Validation of the GC/FID Method for the Quantification of Fatty Acids in Bee Products |
| title_full_unstemmed | Optimization and Validation of the GC/FID Method for the Quantification of Fatty Acids in Bee Products |
| title_short | Optimization and Validation of the GC/FID Method for the Quantification of Fatty Acids in Bee Products |
| title_sort | optimization and validation of the gc fid method for the quantification of fatty acids in bee products |
| topic | FAME bee bread bee pollen honey propolis |
| url | https://www.mdpi.com/2076-3417/11/1/83 |
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