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Updated: Oct 2, 2026

The Use of Gas Chromatography to Analyze Compositional Changes of Fatty Acids in Rat Liver Tissue during Pregnancy
Published on: March 13, 2014
Fatty acids determination in Bronte pistachios by gas chromatographic method
Licia Pantano1, Giovanni Lo Cascio1, Angelina Alongi1
1a Food Department , Istituto Zooprofilattico Sperimentale della Sicilia , Palermo , Italy.
Abstract:
A gas chromatographic with flame ionization detector (GC-MS FID) method for the identification and quantification of fatty acids based on the extraction of lipids and derivatisation of free acids to form methyl esters was developed and validated. The proposed method was evaluated to a number of standard FAs, and Bronte pistachios samples were used for that purpose and to demonstrate the applicability of the proposed method. In this regard, repeatability, mean and standard deviation of the analytical procedure were calculated. The results obtained have demonstrated oleic acid as the main component of Bronte pistachios (72.2%) followed by linoleic acid (13.4%) and showed some differences in composition with respect to Tunisian, Turkish and Iranian pistachios.
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