Renata Takabayashi Sato, Renata de Jesus Coelho Castro, Patrícia Mendonça de Castro Barra and Marcone Augusto Leal de Oliveira
Introduction – Free fatty acids in olive oils results in lipid deterioration.
Objective – Free fatty acids determination by capillary zone electrophoresis.
Method – 15 mm NaH2PO4-Na2HPO4 at pH ~6.86, 4.0 mm of sodium dodecybenzenesulphonate, 8.3 mm of Brij 35®, 45% v/v of acetonitrile and 2.1% of 1-octanol.
Results – Determination of free fatty acids in olive oils and soybean oil.
Conclusion – The method make possible the determination of individual amount of the free fatty acids in real samples.