Ntsomboh-Ntsefong Godswill^{1, 2,}, Ngando-Ebongue Georges Frank¹, Maho-Yalen Josian Edson^{2, 3}, Youmbi Emmanuel^{2, 4}, Bell Joseph Martin², Ngalle-Bille Hermine², Tabi-Mbi Kingsley^{1, 2}, Likeng-Li-Ngue Benoit Constant^{1, 2}, Nsimi-Mva Armand^{2, 5}

The variety of available techniques and analytical methods applied in laboratories calls for the need of defining the scope, range of application and quality of information obtained using each of them with reference to internationally agreed standards. Of these techniques, Gas Chromatography with Flame Ionization Detector (GC-FID) is most used in fatty acids analysis. Method development and validation is useful for GC and other analytical procedures. This paper outlines the importance of method validation and elaborates on typical validation parameters with special reference to their application in the analysis of fatty acids of palm oil. The first section presents background information on stages in analytical method processing, quantitative and qualitative analysis, GC and its use in the analysis of lipid extracts. Critical components for a method are highlighted such as sampling, sample preparation (FAME derivatization), instrument analysis conditions and method standardization. Validation characteristics like Specificity, Linearity and range, Accuracy, Precision, LOD, LOQ, Robustness, Ruggedness and System suitability are presented in the last section with a brief view on some statistical methods used in method validation. It is hoped that this review will facilitate the work of analysts and the scientific community by enhancing efficient method development and validation which matches international standards.

GC-FID, FAME preparation, method development, validation characteristics, fatty acids, Elaeis guineensis Jacq., Gas Chromatography