Fatty Acid Profiles in Fermented Milk Samples Analyzed by Gas Chromatography

A method for fatty acid determination in fermented milk reduces sample and reagent use while shortening experiment time. Validation on yogurt samples with fat content from 1.22% to 2.83% showed intraday and interday relative standard deviations of 1.86% and 4.23%, respectively. The dataset, associated with a paper by Angélica F. B. Piccioli, likely contains results from applying this method.

Use Cases

• Validate analytical methods for fatty acid quantification based on the described sonication time and reagent concentration parameters.
• Compare fatty acid profiles across dairy products based on the described fat content range of 1.22% to 2.83%.
• Assess method reproducibility based on the reported intraday and interday relative standard deviation values.

Strengths

• Method validation reported intraday relative standard deviation of 1.86%.
• Method validation reported interday relative standard deviation of 4.23%.
• Validation covered yogurt samples with a fat content range from 1.22% to 2.83%.

Limitations

• Row count is unknown, which may limit suitability assessment.
• Column-level documentation is absent; field semantics must be inferred after download.
• Last update date is unknown; freshness unverified.

Provenance

Source

Angélica F. B. Piccioli

Collection Method

Fatty acid determination via direct esterification and gas chromatography, optimized using Design Expert software.