Abstract
The developed method (DM) allows to perform experiments in shorter time with reduced amount of sample and reagent for fatty acids (FA) determination in fermented milk samples. Design Expert software was employed to discover the greatest sonication time (7 and 20 min) and concentration for alkaline and acidic reactions (0.70 and 1.5 mol L-1). Validation procedures were applied in yogurt samples with diverse fat content, ranging from 1.22 to 2.83%, being in agreement with acceptable values. Besides, the intraday relative standard deviation (RSD) (1.86%) and interday RSD (4.23%) values confirmed the good accuracy of the proposed method for FA derivatization.
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