1
|
El-Nabawy M, Awad S, Ibrahim A. Validation of the Methods for the Non-Milk Fat Detection in Artificially Adulterated Milk with Palm Oil. FOOD ANAL METHOD 2023. [DOI: 10.1007/s12161-023-02465-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/13/2023]
Abstract
AbstractDairy products are among the most adulterated food products. Due to the current high price of milk fat, it has been replaced by low-cost oils, especially those oils that have the same fatty acid profile as milk fat. This study intends to confirm the lowest level of palm oil added to milk and validate various methods for detecting palm oil in milk, including gas chromatography, reverse-phase high performance liquid chromatography, and Fourier transform infrared. Different amounts of palm oil were prepared in the final liquid milk using five treatments of fresh milk cream and an emulsion of palm oil. The results of this study showed that the values of the saponification number decreased with the increase in the percentages of added palm oil. There was no decrease under the limits of the Egyptian standards until the addition of 50% palm oil. The iodine number is less sensitive than the saponification number in the detection of palm oil. Butyro refractometer reading is unable to detect the palm oil in milk. The fatty acid profile in milk determined by gas chromatography correlated well with the addition of palm oil. Furthermore, there is a positive relationship between the level of added palm oil and the β-sitosterol content as measured by reverse-phase high-performance liquid chromatography. There was no relationship between the behavior of the spectra resulting from Fourier transform infrared spectroscopy and the presence of palm oil.
Collapse
|
2
|
Impact of pasteurization on the self-assembly of human milk lipids during digestion. J Lipid Res 2022; 63:100183. [PMID: 35181315 PMCID: PMC9065913 DOI: 10.1016/j.jlr.2022.100183] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 02/09/2022] [Accepted: 02/14/2022] [Indexed: 11/21/2022] Open
Abstract
Human milk is critical for the survival and development of infants. This source of nutrition contains components that protect against infections while stimulating immune maturation. In cases where the mother's own milk is unavailable, pasteurized donor milk is the preferred option. Although pasteurization has been shown to have minimal impact on the lipid and FA composition before digestion, no correlation has been made between the impact of pasteurization on the FFA composition and the self-assembly of lipids during digestion, which could act as delivery mechanisms for poorly water-soluble components. Pooled nonpasteurized and pasteurized human milk from a single donor was used in this study. The evolving FFA composition during digestion was determined using GC coupled to a flame ionization detector. In vitro digestion coupled to small-angle X-ray scattering was utilized to investigate the influence of different calcium levels, fat content, and the presence of bile salts on the extent of digestion and structural behavior of human milk lipids. Almost complete digestion was achieved when bile salts were added to the systems containing high calcium to milk fat ratio, with similar structural behavior of lipids during digestion of both types of human milk being apparent. In contrast, differences in the colloidal structures were formed during digestion in the absence of bile salt because of a greater amount of FFAs being released from the nonpasteurized than pasteurized milks. This difference in FFAs released from both types of human milk could result in varying nutritional implications for infants.
Collapse
|
3
|
Nilchian Z, Ehsani MR, Piravi-Vanak Z, Bakhoda H. Determination of bovine tallow in butter using a comprehensive method. GRASAS Y ACEITES 2020. [DOI: 10.3989/gya.1051182] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The detection of animal fats such as tallow in butter using standard criteria is more difficult than vegetable fats. In order to perform a complete assessment, several methods are likely to be used together. In the experimental design of this research, compositional characteristics such as fatty acids, sterols and triacylglycerols, along with the conventional physicochemical characteristics of butter mixed with different percentages of tallow (0–15% w/w) were evaluated. An increase of less than 5% (w/w) in bovine tallow content in butter physicochemical tests, sterols and fatty acids could not indicate the adulteration level but the ratio of C6+8+10+12/C18 fatty acids, C52/C50، C52/C48, C52/C46 triacylglycerols, S1, S3, S5-value equation and C52 triacylglycerols could show this adulteration level in butter. Also, the successive use of fatty acids and triacylglycerols resulted in the capability to determine adulteration in butter including bovine tallow above 1% (w/w).
Collapse
|
4
|
Omar KA, Gounga ME, Liu R, Mwinyi W, Aboshora W, Ramadhan AH, Sheha KA, Wang X. Triacylglycerol composition, melting and crystallization profiles of lipase catalysed anhydrous milk fats hydrolysed. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1301954] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Khamis Ali Omar
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Department of Food Safety and Quality, Zanzibar Food and Drugs Board, Zanzibar, Tanzania
| | - Mahamadou Elhadji Gounga
- Département des Sciences et Techniques de Productions Végétales, Faculté d’Agronomie et des Sciences de l’Environnement, Université Dandicko Dankoulodo de Maradi, Maradi, Niger
| | - Ruijie Liu
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Warda Mwinyi
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Department of Food Safety and Quality, Zanzibar Food and Drugs Board, Zanzibar, Tanzania
| | - Waleed Aboshora
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Abuubakar Hassan Ramadhan
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Khadija Ali Sheha
- Department of Food Safety and Quality, Zanzibar Food and Drugs Board, Zanzibar, Tanzania
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| |
Collapse
|
5
|
Poonia A, Jha A, Sharma R, Singh HB, Rai AK, Sharma N. Detection of adulteration in milk: A review. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12274] [Citation(s) in RCA: 93] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Amrita Poonia
- Centre of Food Science and Technology; Banaras Hindu University; Varanasi 221 005 India
| | - Alok Jha
- Centre of Food Science and Technology; Banaras Hindu University; Varanasi 221 005 India
| | - Rajan Sharma
- Division of Dairy Chemistry; National Dairy Research Institute; Karnal 132 001 India
| | | | - Ashwini Kumar Rai
- Department of Botany; Banaras Hindu University; Varanasi 221 005 India
| | - Nitya Sharma
- Department of Farm Engineering; Banaras Hindu University; Varanasi 221 005 India
| |
Collapse
|
6
|
Kala ALA, Sabeena K, Havanur PP. Determination of triacyl glycerol and sterol components of fat to authenticate ghee based sweets. Journal of Food Science and Technology 2016; 53:2144-7. [PMID: 27413245 DOI: 10.1007/s13197-016-2182-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/27/2015] [Accepted: 01/12/2016] [Indexed: 11/28/2022]
Abstract
Method comparison of triacyl glycerol (TAG) and sterol components of fats of ghee based sweets was carried out on dairy ghee, laboratory prepared control sample and market samples. The fat was extracted from control and market samples. Determination of TAG and sterol composition of the fats was carried out using low resolution Gas Chromatography. The quantification of cholesterol and β-sitosterol and TAG classes of dairy ghee, control and market samples fat was also determined using single short column. Adulteration at 5 % level in milk fats showed varied TAG compositions of C50, C52 and C54 as compared to control and pure ghee sample. The cholesterol content of ghee and control sample was 2.30 ± 0.8, 2.00 ± 0.24 g/kg respectively and β-sitosterol content of control was 0.20 ± 0.11 g/kg. The adulterated samples showed varied cholesterol and β-sitosterol contents as compared to control sample fat.
Collapse
Affiliation(s)
- A L Amrutha Kala
- Food Safety and Analytical Quality Control Laboratory, CSIR-Central Food Technological Research institute, Mysore, Karnataka 570020 India
| | - K Sabeena
- Food Safety and Analytical Quality Control Laboratory, CSIR-Central Food Technological Research institute, Mysore, Karnataka 570020 India
| | - Priya Pramod Havanur
- Food Safety and Analytical Quality Control Laboratory, CSIR-Central Food Technological Research institute, Mysore, Karnataka 570020 India
| |
Collapse
|
7
|
Kim HJ, Park JM, Lee JH, Kim JM. Detection for Non-Milk Fat in Dairy Product by Gas Chromatography. Korean J Food Sci Anim Resour 2016; 36:206-14. [PMID: 27194929 PMCID: PMC4869547 DOI: 10.5851/kosfa.2016.36.2.206] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2015] [Revised: 02/09/2016] [Accepted: 02/11/2016] [Indexed: 11/23/2022] Open
Abstract
The aim of this study was to evaluate the potential use of fatty acids, triacylglycerols, and cholesterol in the detection of adulterated milk fat. The fatty acid, triacylglycerol, and cholesterol profiles of the mixtures of milk and non-milk fat (adulteration ratios of 10%, 30%, 50%, 70%, and 90%) were analyzed by gas chromatography. The results showed that concentrations of the fatty acids with oleic acid (C18:1n9c) and linoleic acid (C18:2n6c), triglycerides with C52 and C54, and cholesterol detected are proportional to the adulteration ratios remarkably. Oleic acid (C18:1n9c), linoleic acid (C18:2n6c), C52, and C54 were lower in pure milk fat than in adulterated mixtures. In contrast, pure milk has a higher cholesterol concentration than all adulterated mixtures (adulteration concentration in the range 10-90%). Thus, we suggest that oleic acid (C18:1n9c), linoleic acid (C18:2n6c), C52, C54, and cholesterol are suitable indicators and can be used as biomarkers to rapidly detect adulterated milk fat by gas chromatography. This study is expected to provide basic data for adulteration and material usage. Moreover, this new approach can detect the presence of foreign oils and fats in the milk fat of cheese and can find application in related studies.
Collapse
Affiliation(s)
- Ha-Jung Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Jung-Min Park
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Jung-Hoon Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Jin-Man Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| |
Collapse
|
8
|
Schwendel BH, Morel PCH, Wester TJ, Tavendale MH, Deadman C, Fong B, Shadbolt NM, Thatcher A, Otter DE. Fatty acid profile differs between organic and conventionally produced cow milk independent of season or milking time. J Dairy Sci 2014; 98:1411-25. [PMID: 25557897 DOI: 10.3168/jds.2014-8322] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2014] [Accepted: 11/27/2014] [Indexed: 11/19/2022]
Abstract
Differing amounts of fresh forage and concentrates fed, and level of input contributes to the differences reported in fatty acid (FA) composition of organic and conventionally produced cow milk. In many previous studies designed to investigate this phenomenon, comparisons were made between grazed organic cows and housed conventional cows. In the present study, we have investigated differences between organic and conventional milk produced using year-round pasture grazing, as practiced in New Zealand. The FA composition was determined in milk sampled at morning and evening milking in both spring and autumn. Samples were taken from 45 cows from the Massey University organic herd and compared with 50 cows from the corresponding conventional herd grazed and managed similarly at the same location. Forty-three out of 51 analyzed FA were influenced by season, whereas 28 were different between production systems. In addition, one-half were also different due to time of milking. Levels of linoleic acid and α-linolenic acid were higher in organic milk, whereas conjugated linoleic acid (CLA) and vaccenic acid were higher in conventional milk. The first 3 FA (linoleic acid, α-linolenic acid, and CLA) were more abundant in milk harvested during autumn, and the CLA concentration was also significantly influenced by time of milking. Our results confirm reports that the FA profile is affected by season and time of milking, and we also showed an effect due to the production system, when both sets of cows were kept continuously on pasture, even after taking milking time and seasonal effect into account.
Collapse
Affiliation(s)
- B H Schwendel
- AgResearch Grasslands Research Centre, Tennent Drive, Palmerston North 4442, New Zealand.
| | - P C H Morel
- Massey University, Tennent Drive, Palmerston North 4474, New Zealand
| | - T J Wester
- Massey University, Tennent Drive, Palmerston North 4474, New Zealand
| | - M H Tavendale
- AgResearch Grasslands Research Centre, Tennent Drive, Palmerston North 4442, New Zealand
| | - C Deadman
- Fonterra Research Centre Palmerston North, Dairy Farm Road, Palmerston North 4474, New Zealand
| | - B Fong
- Fonterra Research Centre Palmerston North, Dairy Farm Road, Palmerston North 4474, New Zealand
| | - N M Shadbolt
- Massey University, Tennent Drive, Palmerston North 4474, New Zealand
| | - A Thatcher
- Massey University, Tennent Drive, Palmerston North 4474, New Zealand
| | - D E Otter
- AgResearch Grasslands Research Centre, Tennent Drive, Palmerston North 4442, New Zealand
| |
Collapse
|
9
|
The adulteration of food, lessons from the past, with reference to butter, margarine and fraud. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2274-0] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
10
|
Dankowska A, Małecka M, Kowalewski W. Application of synchronous fluorescence spectroscopy with multivariate data analysis for determination of butter adulteration. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12594] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Anna Dankowska
- Faculty of Commodity Science; Poznań University of Economics; Poznań Poland
| | - Maria Małecka
- Faculty of Commodity Science; Poznań University of Economics; Poznań Poland
| | - Wojciech Kowalewski
- Faculty of Mathematics and Computer Science; Adam Mickiewicz University; Poznań Poland
| |
Collapse
|
11
|
Guil-Guerrero JL. Common mistakes about fatty acids identification by gas–liquid chromatography. J Food Compost Anal 2014. [DOI: 10.1016/j.jfca.2013.12.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
12
|
Etxebarria J, Calvo J, Reichardt NC. Nanostructured weathering steel for matrix-free laser desorption ionisation mass spectrometry and imaging of metabolites, drugs and complex glycans. Analyst 2014; 139:2873-83. [DOI: 10.1039/c4an00216d] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
13
|
Ruiz-Samblás C, González-Casado A, Cuadros-Rodríguez L. Triacylglycerols Determination by High-temperature Gas Chromatography in the Analysis of Vegetable Oils and Foods: A Review of the Past 10 Years. Crit Rev Food Sci Nutr 2013; 55:1618-31. [DOI: 10.1080/10408398.2012.713045] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
14
|
Amrutha Kala AL. Detection of possible adulteration in commercial ghee samples using low-resolution gas chromatography triglyceride profiles. INT J DAIRY TECHNOL 2013. [DOI: 10.1111/1471-0307.12049] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- A. L. Amrutha Kala
- Food Safety and Analytical Quality Control Laboratory; CSIR-Central Food Technological Research Institute; Mysore; 570020; India
| |
Collapse
|
15
|
Nagy K, Sandoz L, Destaillats F, Schafer O. Mapping the regioisomeric distribution of fatty acids in triacylglycerols by hybrid mass spectrometry. J Lipid Res 2012; 54:290-305. [PMID: 23093552 DOI: 10.1194/jlr.d031484] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
This study describes the use of hybrid mass spectrometry for the mapping, identification, and semi-quantitation of triacylglycerol regioisomers in fats and oils. The identification was performed based on the accurate mass and fragmentation pattern obtained by data-dependent fragmentation. Quantitation was based on the high-resolution ion chromatograms, and relative proportion of sn-1(3)/sn-2 regioisomers was calculated based on generalized fragmentation models and the relative intensities observed in the product ion spectra. The key performance features of the developed method are inter-batch mass accuracy < 1 ppm (n = 10); lower limit of detection (triggering threshold) 0.1 μg/ml (equivalent to 0.2 weight % in oil); lower limit of quantitation 0.2 μg/ml (equivalent to 0.4 weight % in oil); peak area precision 6.5% at 2 μg/ml concentration and 15% at 0.2 μM concentration; inter-batch precision of fragment intensities < 1% (n = 10) independent of the investigated concentration; and averaged accuracy using the generic calibration 3.8% in the 1-10 μg/ml range and varies between 1-23% depending on analytes. Inter-esterified fat, beef tallow, pork lard, and butter fat samples were used to show how well regioisomeric distribution of palmitic acid can be captured by this method.
Collapse
Affiliation(s)
- Kornél Nagy
- Food Science and Technology Department; Nestlé Research Center, Nestec Ltd., Lausanne, Switzerland.
| | | | | | | |
Collapse
|
16
|
Banach JK, Żywica R, Nieradko I, Staniewski B. Studies on determination of mathematical relationships between rapeseed oil content and electrical properties of butter and fat mixes. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.04.010] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
17
|
Vichi S, Cortés-Francisco N, Caixach J. Ultrahigh resolution mass spectrometry and accurate mass measurements for high-throughput food lipids profiling. JOURNAL OF MASS SPECTROMETRY : JMS 2012; 47:1177-1190. [PMID: 22972786 DOI: 10.1002/jms.3017] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
In the present study, accurate mass measurements by ultrahigh resolution mass spectrometry with Orbitrap-Exactive working at resolving power R: 100,000 (m/z 200, full width at half maximum) with an accuracy better than 2 ppm in all the mass range (m/z 200 to 2000) were used to show a detailed molecular composition of diverse edible oils and fats. Flow injection was used to introduce samples into the mass spectrometer, obtaining a complete analysis of each sample in less than 10 min, including blanks. Meticulous choice of organic solvents and optimization of the ion source and Orbitrap mass analyzer parameters were carried out, in order to achieve reproducible mass spectra giving reliable elemental compositions of the lipid samples and to prevent carry over. More than 200 elemental compositions attributable to diacylglycerols, triacylglycerols (TAGs), and their oxidation products have been found in the spectra of food lipids from different origin. Several compounds with very close molecular mass could only be resolved through ultrahigh resolution, allowing detailed and robust TAG profiling with a high characterization potential.
Collapse
Affiliation(s)
- Stefania Vichi
- Food Science and Nutrition Department, XaRTA (Catalonian Reference Network on Food Technology), Pharmaceutical Faculty, University of Barcelona, Avda Joan XXIII, s/n, 08028, Barcelona, Spain.
| | | | | |
Collapse
|
18
|
AMRUTHA KALA AL. A survey of lipid composition of Khoa samples in relation to possible adulteration. INT J DAIRY TECHNOL 2012. [DOI: 10.1111/j.1471-0307.2012.00847.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
19
|
Lísa M, Holcapek M, Bohác M. Statistical evaluation of triacylglycerol composition in plant oils based on high-performance liquid chromatography-atmospheric pressure chemical ionization mass spectrometry data. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:6888-6898. [PMID: 19588978 DOI: 10.1021/jf901189u] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The statistical evaluation of triacylglycerol profiles in plant oils based on high-performance liquid chromatography mass spectrometry (HPLC/MS) analysis enables the differentiation of various plant oils on the basis of the multidimensional data matrix. A data set of 93 oil samples from 60 varieties of plants composed from 355 triacylglycerols is evaluated using the principal component analysis. Analyzed samples are resolved in the principal component analysis plot, and similarities among some types of plant oils are visualized by the formation of clusters. The authentication of plant oils is tested with model samples of olive oil adulterated with sunflower oil at different concentration levels. Our HPLC/MS method using the statistical multivariate data analysis of a large data matrix enables a clear identification of adulterated olive oils already from 1% of added sunflower oil as an adulterant.
Collapse
Affiliation(s)
- Miroslav Lísa
- University of Pardubice, Faculty of Chemical Technology, Department of Analytical Chemistry, Studentska 573, 53210 Pardubice, Czech Republic
| | | | | |
Collapse
|
20
|
Gutiérrez R, Vega S, Díaz G, Sánchez J, Coronado M, Ramírez A, Pérez J, González M, Schettino B. Detection of non-milk fat in milk fat by gas chromatography and linear discriminant analysis. J Dairy Sci 2009; 92:1846-55. [DOI: 10.3168/jds.2008-1624] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
21
|
Povolo M, Pelizzola V, Contarini G. Directly resistively heated-column gas chromatography for the evaluation of cow milk fat purity. EUR J LIPID SCI TECH 2008. [DOI: 10.1002/ejlt.200800010] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
|
22
|
Destaillats F, Cruz-Hernandez C. Fast analysis by gas–liquid chromatography. J Chromatogr A 2007; 1169:175-8. [PMID: 17880987 DOI: 10.1016/j.chroma.2007.08.073] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2007] [Revised: 08/27/2007] [Accepted: 08/31/2007] [Indexed: 11/29/2022]
Abstract
Separation of fatty acids as methyl ester (FAME) derivatives has been carried out using short and highly polar capillary column developed for fast gas-liquid chromatography (GLC) applications. The GLC parameters have been optimized in order to achieve separation of FAME ranging from 4:0 (butyric acid) to 24:1 in less than 5 min. Milk fat that has by far the most complex fatty acid composition among edible fats and oils has been used to optimize the method. The volume of the oven has been reduced in order to allow for a heating rate of 120 degrees C/min and to rapidly cool-down to the initial temperature (50 degrees C) of the GLC program. The GLC conditions developed are not suitable to achieve separation of positional and geometrical isomers of octadecenoic acid but are useful to perform separation of major fatty acids in milk fat. The conditions developed could be used to analyze edible fats and oils or biological samples such as plasma or red blood cell lipids. The results confirmed that short and highly polar fast columns operating under optimal conditions could be used to separate the fatty acids in various matrices.
Collapse
|
23
|
Destaillats F, Golay PA, Joffre F, de Wispelaere M, Hug B, Giuffrida F, Fauconnot L, Dionisi F. Comparison of available analytical methods to measure trans-octadecenoic acid isomeric profile and content by gas–liquid chromatography in milk fat. J Chromatogr A 2007; 1145:222-8. [PMID: 17275831 DOI: 10.1016/j.chroma.2007.01.062] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2006] [Revised: 01/22/2007] [Accepted: 01/22/2007] [Indexed: 11/25/2022]
Abstract
Accurate quantification of trans-fatty acids (TFAs) could be achieved by infrared spectroscopy or by gas-liquid chromatography (GLC). Accurate quantification by GLC should be achieved using specific highly polar capillary columns such as 100 m CP-Sil 88 or equivalent. A pre-fractionation of cis and trans-fatty acids could be performed by silver-ion thin-layer chromatography (Ag-TLC), silver-ion solid-phase extraction (Ag-SPE), or by high-performance liquid-chromatography (HPLC). A pre-fractionation step allows accurate determination of the isomeric profile but it is not essential to achieve quantification of total trans-18:1 isomers nor to determine the level of vaccenic (trans-11 18:1) acid in dairy fat. TFA content could also be calculated in milk fat based on the TAG profile determined by GLC. In this paper, different GLC methods suitable to measure the total of trans-18:1 isomers, vaccenic acid and trans-18:1 acid isomeric distribution in milk fat were compared. Pre-separation of cis- and trans-18:1 isomers by Ag-TLC followed by GLC analysis under optimal conditions was selected as the reference method. Results obtained using alternative methods including pre-separation by HPLC followed by GLC analysis, direct quantification by GLC or calculation from the triacylglycerol (TAG) profile were compared to data acquired using the reference method. Results showed that accurate quantification of total trans-18:1 isomers and vaccenic acid could be achieved by direct quantification by GLC under optimal chromatographic conditions. This method represents a very good alternative to Ag-TLC followed by GLC analysis. On the other hand, we showed that pre-fractionation of fatty acid methyl esters (FAMEs) by HPLC represents a good alternative to Ag-TLC, even if some minor isomers are not selectively purified using this procedure.
Collapse
Affiliation(s)
- Frédéric Destaillats
- Nestlé Research Centre, Vers-chez-les-Blanc, P.O.Box 44, CH-1000 Lausanne 26, Switzerland.
| | | | | | | | | | | | | | | |
Collapse
|