fedtsyreindhold

Fedtsyreindhold, or fatty acid content, is the amount or proportion of fatty acids present in a fat-containing sample. It is often reported as the total fatty acids per unit weight (for example grams of fatty acids per 100 grams of sample) or as a percentage of the sample. Fatty acid content can refer to the overall fatty acids released from fats by hydrolysis, or to the concentrations of individual fatty acids within the fatty acid profile. It is distinct from the total fat content, which measures the mass of fat in the sample, whereas fatty acid content focuses on the actual fatty acids liberated and quantified.

Measurement and methods commonly used include fat extraction (for example by solvent extraction), followed by hydrolysis or transesterification to release and convert fatty acids into a detectable form. The released fatty acids are typically quantified by gravimetric methods or, more commonly, by gas chromatography after converting them to fatty acid methyl esters (FAME). Standardized methods exist in AOAC and ISO guidelines, and length and number of carbon chains, as well as degrees of unsaturation, are reported in fatty acid profiles.

Composition is often described in terms of saturated, monounsaturated, and polyunsaturated fatty acids, with attention to individual compounds such as palmitic (C16:0), stearic (C18:0), oleic (C18:1), linoleic (C18:2), and linolenic (C18:3) acids, among others. Essential fatty acids must be supplied by the diet in many species.

Applications and significance include nutrition labeling, feed formulation, and quality control. The fatty acid content influences energy value, nutritional adequacy, flavor and texture in foods, as well as oxidative stability and shelf life.