Sample preparation strategies followed by GC×GC based techniques for fatty acids and minor lipid components investigation in food-related samples

Lipids, organic compounds containing hydrocarbon chains, are molecules essential for the structure and function of living cells. They comprise a wide range of structures, characterized by predominantly non-polar and hydrophobic molecular skeletons. However, some exhibit a slight polar or hydrophilic character, giving them amphiphilic properties. Lipids can provide useful information in different fields of chemistry such as the origin of and overall quality of a food product (food chemistry), the physiological state of an individual (clinical chemistry), and the quality of biodiesel (petrol chemistry). Two-dimensional gas chromatography (GC×GC) methodology, combined with dedicated sample preparation techniques, has been applied to investigate different lipid fractions, namely total fatty acid profile and minor lipid components. Total fatty acid methyl esters (FAMEs) were prepared using a single-step microwave-assisted extraction and derivatization coupled to a flow modulation GC×GC– flame ionization detector. The entire procedure was evaluated according to the PrepAGREE metric for greenness and comparable with reference methods. Minor lipid components, which represent between 1-5% of total lipid components, have been fractionated and focalized from the lipid matrix by preparative liquid chromatography before GC×GC-high resolution mass spectrometry investigation, leading to the identification of different chemical classes (e.g., intact fatty acids, fatty alcohol, sterols) that together can be considered as the fingerprint of a lipid sample.