ILT-U-483
Determination of saturated fatty acids, monounsaturated and polyunsaturated in food
DETERMINATIONS | METHOD |
| Full fatty acid profile
Oleic (18: 1) – Arachidonic (20: 4) – Eicosapentanoic (20: 5) – Docosapentanic (22: 5) -Docosahexaenoic (22: 6) – Linoleic (18: 2) – Palmitic (16: 0) – Palmitoleic (16: 1) – Heptadecanoic (17: 0) – Heptadecenoic (17: 1) – Stearic (18: 0) – Linolenic (18: 3) – Arachidic (20: 0) – Eicosenoic (20: 1) – Behenic ( 22: 0) – Lignoseric (24: 0) – Miristoleic (14: 1) – Pentadecanoic (15: 0) – Erucic (22: 1) – Nervonic (24.1) – Miristic (14: 0) – Eicosatrienoic acid 20:3 – Eicosadienoic acid (20:2) | GC |
