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Green microsaponification-based method for gas chromatography determination of sterol and squalene in cyanobacterial biomass. Talanta 2021; 224:121793. [PMID: 33379022 DOI: 10.1016/j.talanta.2020.121793] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2020] [Revised: 10/16/2020] [Accepted: 10/17/2020] [Indexed: 11/21/2022]
Abstract
Sterol analysis of complex matrices can be very laborious. To minimize the existing drawbacks, a new micro-method of sterols and squalene determination in cyanobacteria was developed and applied to monitor their production of Phormidium autumnale cultured heterotrophically. Sample extraction/saponification and GC analysis of the target compounds were optimized separately using Plackett-Burman design (PB) followed by a central composite rotational design (CCRD). The most influential variables were identified to maximize compound recovery. Chloroform presented the highest capability to extract all target compounds with a horizontal shaker table (HST) for homogenization in the saponification step. For the pretreatment, a small amount of chloroform was used for 90 min at 50 °C and 6 min for the saponification time. The sample introduction in the GC injector was studied by evaluating pressure and injector temperature. High response for sterols and squalene were obtained between 19 and 23 psi and at 310 °C of injection temperature. The new method was able to determine different sterol concentrations: 0.2-0.6 mg kg-1 of squalene, 5-18 mg kg-1 of stigmasterol, 6 mg kg-1 of cholesterol, and 3 mg kg-1 of β-sitosterol, showing high analytical performance and fulfilling all steps, thus proving to be a promising technique.
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Tolve R, Cela N, Condelli N, Di Cairano M, Caruso MC, Galgano F. Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols' Case Study. Foods 2020; 9:foods9040470. [PMID: 32283860 PMCID: PMC7230576 DOI: 10.3390/foods9040470] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 04/04/2020] [Accepted: 04/08/2020] [Indexed: 11/21/2022] Open
Abstract
Hypercholesterolemia, which is an increase in total and low-density lipoprotein (LDL) serum cholesterol, is an important risk factor for the development of cardiovascular diseases. Lifestyle modifications underpin any action plan for reducing serum cholesterol. Phytosterols are natural compounds belonging to the triterpenes family. Thanks to their structural analogy with cholesterol, phytosterols have the ability to reduce serum LDL-cholesterol levels. Phytosterols are used to enrich or fortify a broad spectrum of food products. Like unsaturated fatty acids and cholesterol, phytosterols are easily oxidized. Microencapsulation could be a useful tool to overcome this and other drawbacks linked to the use of phytosterols in food fortification. In this review, in addition to explaining the phytosterols’ mechanisms of action, a focus on the use of free and encapsulated phytosterols for the formulation of functional foods, taking also into account both technological and legislative issues, is given.
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Grasso S, Harrison SM, Monahan FJ, Brunton NP. A Validated Method for Cholesterol Determination in Turkey Meat Products Using Relative Response Factors. Foods 2019; 8:foods8120684. [PMID: 31847443 PMCID: PMC6963977 DOI: 10.3390/foods8120684] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 12/02/2019] [Accepted: 12/13/2019] [Indexed: 12/05/2022] Open
Abstract
The objective of this study was to develop a precise and accurate method to quantify cholesterol in turkey meat products using relative response factors, based on a modification of a previously published method for plant sterols determination. Validation was performed using neat solutions to determine linearity, precision, and accuracy. The method was linear in the concentration range considered (1–20 µg/mL, r2 ≥ 0.991). Precision and accuracy were within the acceptability guidelines of the U.S. Food and Drug Administration (FDA) for method validation (<20% relative standard deviation (RSD) at the lower limit of quantification (LLOQ) and <15% RSD for other standards). Turkey meat was spiked with cholesterol at two levels (low = 3 µg/mL and high = 18 µg/mL), either before or after saponification, to establish the recovery and matrix effects. Recovery ranged from 94% to 105%, with a mean value of 105% at the low spike level and 95% at the high spike level. No significant matrix effects were found (90% to 112% recovery). This method is reliable for the quantification of cholesterol in turkey meat products in the range 0.4–8 mg/g.
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Affiliation(s)
- Simona Grasso
- School of Agriculture, Policy and Development, University of Reading, Reading RG6 6AR, UK;
| | - Sabine M. Harrison
- School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland; (S.M.H.); (F.J.M.)
| | - Frank J. Monahan
- School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland; (S.M.H.); (F.J.M.)
| | - Nigel P. Brunton
- School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland; (S.M.H.); (F.J.M.)
- Correspondence: ; Tel.: +353-1-716-7603
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Fagundes MB, Falk RB, Facchi MMX, Vendruscolo RG, Maroneze MM, Zepka LQ, Jacob-Lopes E, Wagner R. Insights in cyanobacteria lipidomics: A sterols characterization from Phormidium autumnale biomass in heterotrophic cultivation. Food Res Int 2019; 119:777-784. [PMID: 30884716 DOI: 10.1016/j.foodres.2018.10.060] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2018] [Revised: 10/17/2018] [Accepted: 10/21/2018] [Indexed: 01/01/2023]
Abstract
Sterol profiles were obtained from cyanobacteria Phormidium autumnale, cultivated in a heterotrophic system using three distinct sources of carbon: glucose, sucrose, and agroindustrial slaughterhouse wastewater. A simultaneous saponification-extraction ultrasound-assisted method was performed to determine sterol and other non-saponified compounds in the dry biomasses. A total of 24 compounds were observed in the biomasses, including hope-22,29-en-3-one, squalene, and 22 other sterols. Using wastewater as a carbon source, the microalgae biomass produced a diversity of sterols such as stigmasterol (455.3 μg g-1) and β-sitosterol (279.0 μg g-1). However, with glucose it is possible to produce ergosterol (1033.3 μg g-1). Squalene was found in all the cultures, with 1440.4 μg g-1, 225.4 μg g-1, and 425.6 μg g-1 for glucose, sucrose, and slaughterhouse wastewater biomasses, respectively. Several intermediate compounds from those sterols were found. These data provide the construction of the sterol metabolism according to the literature for P. autumnale heterotrophically cultured.
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Affiliation(s)
- Mariane Bittencourt Fagundes
- Department of Food Technology and Science, Federal University of Santa Maria, Rio Grande do Sul CEP, Santa Maria 97105-900, Brazil
| | - Renata Bolzan Falk
- Department of Food Technology and Science, Federal University of Santa Maria, Rio Grande do Sul CEP, Santa Maria 97105-900, Brazil
| | - Michelle Maria Xavier Facchi
- Department of Food Technology and Science, Federal University of Santa Maria, Rio Grande do Sul CEP, Santa Maria 97105-900, Brazil
| | - Raquel Guidetti Vendruscolo
- Department of Food Technology and Science, Federal University of Santa Maria, Rio Grande do Sul CEP, Santa Maria 97105-900, Brazil
| | - Mariana Manzoni Maroneze
- Department of Food Technology and Science, Federal University of Santa Maria, Rio Grande do Sul CEP, Santa Maria 97105-900, Brazil
| | - Leila Queiroz Zepka
- Department of Food Technology and Science, Federal University of Santa Maria, Rio Grande do Sul CEP, Santa Maria 97105-900, Brazil
| | - Eduardo Jacob-Lopes
- Department of Food Technology and Science, Federal University of Santa Maria, Rio Grande do Sul CEP, Santa Maria 97105-900, Brazil
| | - Roger Wagner
- Department of Food Technology and Science, Federal University of Santa Maria, Rio Grande do Sul CEP, Santa Maria 97105-900, Brazil.
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Guidetti Vendruscolo R, Bittencourt Fagundes M, Jacob-Lopes E, Wagner R. Analytical strategies for using gas chromatography to control and optimize microalgae bioprocessing. Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2019.02.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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A review on the application of chromatographic methods, coupled to chemometrics, for food authentication. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.06.015] [Citation(s) in RCA: 94] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Grasso S, Harrison SM, Monahan FJ, Brayden D, Brunton NP. The effect of plant sterol-enriched turkey meat on cholesterol bio-accessibility during in vitro digestion and Caco-2 cell uptake. Int J Food Sci Nutr 2017; 69:176-182. [DOI: 10.1080/09637486.2017.1348493] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- S. Grasso
- Department of Food Science, School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
| | - S. M. Harrison
- Department of Food Science, School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
| | - F. J. Monahan
- Department of Food Science, School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
| | - D. Brayden
- Veterinary Science Centre, School of Veterinary Medicine, University College Dublin, Dublin, Ireland
| | - N. P. Brunton
- Department of Food Science, School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
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Gangopadhyay N, Rai DK, Brunton NP, Gallagher E, Harrison SM. Fatty acids, sterols and tocols in Irish barley varieties: Profiling and correlation analysis. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600213] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Nirupama Gangopadhyay
- Teagasc Food Research CentreAshtown, Dublin 15Ireland
- School of Agriculture and Food ScienceUniversity College DublinDublin 4Ireland
| | - Dilip K. Rai
- Teagasc Food Research CentreAshtown, Dublin 15Ireland
| | - Nigel P. Brunton
- School of Agriculture and Food ScienceUniversity College DublinDublin 4Ireland
| | | | - Sabine M. Harrison
- School of Agriculture and Food ScienceUniversity College DublinDublin 4Ireland
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Grasso S, Brunton NP, Lyng JG, Harrison SM, Monahan FJ. Quality of deli-style turkey enriched with plant sterols. FOOD SCI TECHNOL INT 2016; 22:743-751. [DOI: 10.1177/1082013216646496] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2015] [Accepted: 04/03/2016] [Indexed: 11/16/2022]
Abstract
Low-fat meat products could be excellent carriers for plant sterols, known for their cholesterol-lowering properties. In this study, we developed a protocol for the manufacture of a deli-style turkey enriched with plant sterols (S) at a level sufficient to deliver the maximum plant sterols amount recommended for cholesterol reduction by the European Food Safety Authority (3 g of plant sterols per day) in a 70 g portion. We investigated the stability of the plant sterols and the effects of their addition on the product quality. Plant sterols remained stable during the seven-day storage period. The addition of plant sterols significantly affected some texture parameters, shear force, lipid oxidation, L values and water-holding capacity compared with control (C). Sensory analysis was carried out by an untrained panel (32) using the difference-from-control test between C and S samples to evaluate first the extent of the overall sensory difference and then the extent of sensory difference on colour, texture and flavour. Results indicated that panellists considered the intensity of the difference between C and S samples to be ‘small’. Plant sterols could be used as a potential health-promoting meat ingredient with no effect on plant sterol stability but with some effects on texture and sensory characteristics.
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Affiliation(s)
- S Grasso
- School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
| | - NP Brunton
- School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
| | - JG Lyng
- School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
| | - SM Harrison
- School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
| | - FJ Monahan
- School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
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