Abstract
Fatty acids are natural components of fats and oils. They are classified, based on their chemical structure, into three groups: saturated, monounsaturated, and polyunsaturated fatty acids. Saturated fatty acids are found not only in animal foods, such as meat, lard, sausage, butter, and cheese, but also in palm kernel and coconut oil, which are used for frying. Unsaturated fatty acids are mainly of fatty fish origin. There are two relevant groups of polyunsaturated fatty acids: the “omega-3-fatty acids” and “omega-6-fatty acids.” Both are considered as essential fatty acids because they cannot be synthesized by humans; therefore, they must be obtained from diet or supplementation. On the other hand, the analysis of fat and fatty acids in food is a very important issue in nutritional labeling and helps to understand the availability of fat among food products. Lipid analysis in food is a complex process and there is not any specific technique of the analysis of fat and fatty acid. In this chapter, a description of the different analytical methods used in lipid analysis is provided.
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