Comparison of conventional and room-temperature derivatization methods for the analysis of fatty acids in edible oils

This study compared these two derivatization methods in the analysis of fatty acids in edible oils. Conventional derivatization has proven time-consuming, as it involves high-temperature, long-term reactions. To simplify the process, room-temperature derivatization, entailing short-term, low-temperature reactions, was devised. No significant differences in most major and individual fatty acids, except in sesame oil, were noted between the two methods (p < 0.05). Fatty acid methyl ester (FAME) yield was confirmed by varying the alkaline catalysts, concentrations, and oil-to-methanol ratio. Compared with the controls, all three types of oil achieved the highest FAME production yields when catalyzed with NaOCH₃ in both methods. The optimal catalyst concentrations for maximal FAME production across all three edible oils were as determined. Moreover, the ideal oil-to-methanol ratio for maximal FAME production differed for each oil type. In a correlation analysis, total free fatty acids (FFAs) and FAMEs production yield were analyzed a negative correlation.

The online version contains supplementary material available at 10.1007/s10068-026-02153-5.