Comparison of the derivatization methods in the analysis of fatty acid profiles in cream – new look on the safety of dairy products

Milk and dairy products, especially cream, are rich in proteins, vitamins, microelements, macroelements, and fatty acids (FAs). The FAs profile can vary depending on factors such as cattle breed, health status, types of feed used, season, geographic location, milking frequency and method, lactation phase, and frequency. The FAs present in milk, both long- and short-chain, and essential unsaturated fatty acids (EFA), including omega-3 and omega-6, have anti-inflammatory and antibacterial properties. This study presents the results of FAs profile analysis in cream, conducted using gas chromatography (GC) with a flame ionization detector (FID). Sample preparation involved acid and base derivatization methods, with the results compared between these approaches. Additionally, microbiological composition and the physicochemical properties of the samples were examined. A total of 31 standard FAs were identified. The results showed that acid derivatization was more efficient and reliable for qualitative and quantitative analyses. The samples revealed significant amounts of FAs with varying chain lengths and saturation levels.