Figure 3 | Scientific Reports

Figure 3

From: Development of an optimized sample preparation method for quantification of free fatty acids in food using liquid chromatography-mass spectrometry

Figure 3

A comparison of the amount of (A) PA and (B) SA extracted from all combinations of the four sample tubes (SPL, Ep, SUPELCO and GLASCO) and three FFA extraction methods (Folch, B/D and Matyash) studied. Data are shown as the mean ± SD (n = 6). Asterisks denote statistically significant differences compared with the non-treatment by the Welch’s t-test (*P < 0.05).

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