Free fatty acids (FFA) detection as oleic acid

Introduction

Free Fatty Acids or FFA are fatty acids that are not bound to glycerol in triglycerides or other lipids. They are formed when triglycerides are broken down by enzymes or by chemical reactions, such as those that occur during the refining of oils. FFA levels are often used as an indicator of the quality of oils and fats, as high levels of FFA can indicate that the oil has been exposed to heat, light, or other factors that can degrade its quality.

FFA as Oleic Acid

FFAs aren't directly  identified as oleic acid. However, the amount of FFA in a substance is frequently expressed as a percentage of oleic acid.

Here's why:

• Oleic Acid: This is the most abundant fatty acid found in many vegetable oils and animal fats.
• Standardization: Expressing FFA as oleic acid provides a common way to compare the quality and freshness of different fats and oils. It gives a standardized reference point.

FFA in foods

Importance of testing FFA in foods

FFAs are vital in food shelf-life studies for several reasons

• Indicator of Degradation: Increased FFA levels signal fat breakdown in food, caused by factors like oxidation or microbial activity. Monitoring FFA levels helps gauge degradation rates and predict product stability.
• Setting Shelf Life Limits: By tracking FFA rise and its impact on taste and odor, manufacturers establish shelf life limits for products. This ensures consumers receive items at their peak quality.
• Optimizing Storage Conditions: Understanding how storage factors affect FFA levels (e.g., temperature, light, packaging) helps optimize storage recommendations, minimizing spoilage and extending shelf life.
• Developing New Formulations: FFA monitoring aids in developing stable food formulations. Researchers use this data to enhance stability through antioxidants, selecting less oxidizable fats, or improving packaging materials.

Regulations and standards

FFA Detection Methods in Foods

There are several methods for detecting and measuring FFA (Free Fatty Acids) in food products. Here are some common ones:

• Titration: This is a traditional laboratory technique that involves reacting the FFA in a sample with a standardized solution of potassium hydroxide (KOH). The amount of KOH used is then used to calculate the FFA content, often expressed as a percentage of oleic acid (the most common FFA).
• Nuclear Magnetic Resonance (NMR): This advanced technique provides a detailed profile of all the different molecules present in a sample, including various types of FFA.
• Fourier Transform Infrared (FTIR) Spectroscopy: This method identifies the presence of functional groups associated with FFAs, offering a qualitative analysis.
• Gas Chromatography (GC): This technique separates and quantifies the different fatty acid components in a sample, including FFAs. It provides a detailed breakdown of specific FFA types.

Mandatory and optional analyses for FFA in foods

Eurofins role in detection of FFA

Eurofins plays a vital role in the detection of Free Fatty Acids (FFA) in foods through their food and feed testing services. Here's how they contribute:

1. Analytical Expertise:

• Eurofins has a global network of accredited laboratories equipped with cutting-edge technology for precise FFA analysis.
• Their team of scientists and researchers possesses extensive knowledge of fat and oil composition, regulations, and best practices for FFA testing.

2. Diverse Testing Methods:

• Eurofins offers various FFA detection methods, including:
• Titration (commonly used for total FFA content)
• Gas Chromatography (GC) for detailed FFA profile analysis
• Other methods like NMR or FTIR might be available depending on specific needs

3. Comprehensive Analysis:

• Eurofins goes beyond just FFA detection. They can analyze other fat quality parameters like:
• Acid value (complementary measure to FFA content)
• Oxidation products (indicators of spoilage)
• Fatty acid profile (including saturated, unsaturated, and trans fats)

4. Tailored Solutions:

• Eurofins doesn't offer a one-size-fits-all approach. They can customize testing packages based on:
• The specific food product (oils, dairy, meat, etc.)
• Regulatory requirements
• Industry standards
• Client's specific needs (e.g., total FFA or detailed profile)

5. Quality Assurance and Reporting:

• Eurofins adheres to strict quality control procedures to ensure the accuracy and reliability of their testing results.
• They provide clear and detailed reports that include FFA content, other relevant parameters, and interpretation based on regulations or industry standards.

References

1. Choi, H., Kim, C., Choi, H., & Lee, J. (2021). Development of methods for determining free fatty acid contents in red colored oils. Food Science and Biotechnology, 30(11), 1435-1443. https://doi.org/10.1007/s10068-021-00964-
2. Vicentini-Polette, C. M., Ramos, P. R., Gonçalves, C. B., & De Oliveira, A. L. (2021). Determination of free fatty acids in crude vegetable oil samples obtained by high-pressure processes. Food Chemistry: X, 12. https://doi.org/10.1016/j.fochx.2021.100166
3. Zhao, L., Zhang, M., Wang, H., & Mujumdar, A. S. (2022). Monitoring of free fatty acid content in mixed frying oils by means of LF-NMR and NIR combined with BP-ANN. Food Control, 133, 108599. https://doi.org/10.1016/j.foodcont.2021.108599

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