Fatty Acids and Derivatives Analysis
Fatty acid is a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated. Fatty acids that have carbon–carbon double bonds are known as unsaturated. Fatty acids without double bonds are known as saturated. The unsaturated fatty acids are considered as the good fats, which help to dissolve fat-soluble vitamins, and are required for biochemical processes. Whereas, saturated fatty acids are usually considered to be the bad fats, as they tend to accumulate on the vessel wall, and affect the cardiovascular systems. Many diseases are also found to be caused by a high level of those bad fats in body.
Types of fatty acids
Unsaturated fatty acids
Unsaturated fatty acids have one or more double bonds between carbon atoms. The more doubles the fatty acids have on the chain, the more unsaturated they are. The two carbon atoms in the chain that are bound next to either side of the double bond can occur in a cis or trans configuration. A cis configuration means that the two hydrogen atoms adjacent to the double bond stick out on the same side of the chain. A trans configuration, by contrast, means that the adjacent two hydrogen atoms lie on opposite sides of the chain. Examples of unsaturated fatty acids are Oleic acids, Sapienic acids, linoleic acid, etc.
Saturated fatty acids
Saturated fatty acids have no double bonds. Saturated fatty acids include caprylic acid, capric acid, lauric acid, etc.
As each type of fatty acids has different physical properties, methods for analyzing these fatty acids are required as well. With our cutting edge analytic platform and sophisticated techniques, Creative Proteomics offers qualitative and quantitative analysis of saturated, mono/poly-saturated, and unsaturated fatty acids, cis/trans configuration fatty acids, and fatty acid methyl esters.
Tissue samples, Bacteria, Fluid, Dried milk, Insects and Blood
Fatty acids and derivatives analysis we offer:
- Free Fatty Acids
- Fatty Acid Methyl Esters (FAMEs)
- Cis/trans FAME Isomers
- Omega 3 FAMEs
- Omega 6 FAMEs
- Gas Chromatography (GC)
- Ion Chromatography
- High Performance Liquid Chromatography (HPLC)
- Matrix Assisted Laser Desorption Ionization Mass Spectrometry (MALDI-MS)
* Not intended for personal food safety testing.