Identification and quantification of trans fatty acids in bakery products by gas chromatography–mass spectrometry after focused microwave Soxhlet extraction

Effects of Different Frying Oils Composed of Various Fatty Acids on the Formation of Multiple Hazards in Fried Pork Balls

Oil oxidation products can react with food substrates to produce harmful substances, and oil saturation is closely related to oil oxidation in the process of frying. Therefore, the influence of the composition of fatty acids in oil on the formation of harmful substances in fried pork balls was explored. The five frying oils with the lowest unsaturated fatty acid (UFA) content, ranked in ascending order, were palm oil, peanut oil, soybean oil, corn oil, and colza oil (64.94%, 79.94%, 82.65%, 83.07%, and 92.26%, respectively). The overall levels of four harmful substances (acrylamide, polycyclic aromatic hydrocarbons, heterocyclic amines, and trans fatty acids) found in the oil used to fry pork balls followed a descending order: canola oil, corn oil, peanut oil, soybean oil, and palm oil (33.66 μg/kg, 27.17 μg/kg, 23.45 μg/kg, 18.67 μg/kg, and 13.19 μg/kg, respectively). This order was generally consistent with the trend in the content of UFAs. Therefore, the formation of harmful substances is closely related to the saturation of oil. Compared with other frying oils, soybean oil as a household oil produces relatively low amounts of harmful substances and has less negative impact on the quality (oil content, moisture content, and higher protein digestibility) of fried products.

Determination of trans-fatty acids in food samples based on the pre-column fluorescence derivatization by high performance liquid chromatography

Trans-fatty acids are unsaturated fatty acids that are considered to have health risks. 1,3,5,7-Tetramethyl-8-butyrethylenediamine-difluoroboradiaza-s-indacene is a highly-sensitive fluorescent labeling reagent for carboxylic acids developed by our lab. In this study, using this pre-column fluorescent derivatization reagent, a rapid and accurate high-performance liquid chromatography-fluorescence detection method was developed for the determination of two trans-fatty acids in food samples. Under the optimized derivative conditions, two trans-fatty acids were tagged with the fluorescent labeling reagent in the presence of 1-ethyl-3-(3-dimethyl-aminopropyl) carbodiimide at 25 °C for 30 min. Then, the baseline separation of trans- and cis-fatty acids and their saturated fatty acid with similar structures was achieved with less interference using a reversed-phased C₁₈ column with isocratic elution in 14 min. With fluorescence detection at λ_ex /λ_em = 490 nm/510 nm, the linear range of the trans-fatty acids was 1.0-200 nM with low detection limits in the range of 0.1-0.2 nM (signal-to-noise ratio = 3). In addition, the proposed approach was successfully applied for the detection of trans-fatty acids in food samples, and the recoveries using this method ranged from 96.02% to 109.22% with low relative standard deviations of 1.2-4.3% (n = 6). This article is protected by copyright. All rights reserved.

On-line monitoring of Soxhlet extraction by chromatography and mass spectrometry to reveal temporal extract profiles

Soxhlet extraction is a popular sample preparation technique used in chemical analysis. It enables liberation of molecules embedded in complex matrices (for example, plant tissues, foodstuffs). In most protocols, samples are analyzed after the extraction process is complete. However, in order to optimize extraction conditions and enable comparisons between different types of extraction, it would be desirable to monitor it in real time. The main development of this work is the design and construction of the interface between Soxhlet extractor and GC-MS as well as ESI-MS system. The temporal extract profiles, obtained in the course of real-time GC-MS monitoring, have been fitted with mathematical functions to analyze extraction kinetics of different analytes. For example, the mass transfer coefficients of pinene, limonene and terpinene in lemon sample, estimated using the first-order kinetic model, are 0.540h(-1), 0.507h(-1) and 0.722h(-1), respectively. On the other hand, the Peleg model provides the following extraction rates of pinene, limonene and terpinene: 0.370nMh(-1), 0.216nMh(-1) and 0.596nMh(-1), respectively. The results suggest that both first-order kinetic and Peleg equations can be used to describe the progress of Soxhlet extraction. On-line monitoring of Soxhlet extraction reveals extractability of various analytes present in natural samples (plant tissue), and can potentially facilitate optimization of the extraction process.

Effect of storage and cooking on the fatty acid profile of omega-3 enriched eggs and pork meat marketed in Belgium

The fatty acids (FA) profile was determined in n-3 enriched (Columbus™) Belgian eggs and pork in order to evaluate to what extent the n-3 fatty acids, which are very sensitive to oxidation, are resistant to storage or cooking. In standard eggs or pork, no change of the fatty acid profile was observed after storage or cooking without culinary fat, as well as in Columbus™ eggs and pork after storage. Some cooking processes (eggs in custard and meat in oven) induced a slight significant loss of n-3 fatty acids in Columbus™ eggs or pork (11.1% in fat from eggs cooked in custard vs. 15.3% in raw Columbus™ eggs and 11.0% in fat from oven cooked meat vs. 11.6% in raw Columbus™ meat). As expected, when Columbus™ pork is cooked with culinary fat, its fatty acid profile is modified according to the nature of the fat used.

Comparison of two derivatization methods for the analysis of fatty acids and trans fatty acids in bakery products using gas chromatography

Two different procedures for the methylation of fatty acids (FAs) and trans fatty acids (TFAs) in food fats were compared using gas chromatography (GC-FID). The base-catalyzed followed by an acid-catalyzed method (KOCH3/HCl) and the base-catalyzed followed by (trimethylsilyl)diazomethane (TMS-DM) method were used to prepare FA methyl esters (FAMEs) from lipids extracted from food products. In general, both methods were suitable for the determination of cis/trans FAs. The correlation coefficients (r) between the methods were relatively small (ranging from 0.86 to 0.99) and had a high level of agreement for the most abundant FAs. The significant differences (P = 0.05) can be observed for unsaturated FAs (UFAs), specifically for TFAs. The results from the KOCH3/HCl method showed the lowest recovery values (%R) and higher variation (from 84% to 112%), especially for UFAs. The TMS-DM method had higher R values, less variation (from 90% to 106%), and more balance between variation and %RSD values in intraday and interday measurements (less than 4% and 6%, resp.) than the KOCH3/HCl method, except for C12:0, C14:0, and C18:0. Nevertheless, the KOCH3/HCl method required shorter time and was less expensive than the TMS-DM method which is more convenient for an accurate and thorough analysis of rich cis/trans UFA samples.

Comparison of different methods to quantify fat classes in bakery products

The definition of fat differs in different countries; thus whether fat is listed on food labels depends on the country. Some countries list crude fat content in the 'Fat' section on the food label, whereas other countries list total fat. In this study, three methods were used for determining fat classes and content in bakery products: the Folch method, the automated Soxhlet method, and the AOAC 996.06 method. The results using these methods were compared. Fat (crude) extracted by the Folch and Soxhlet methods was gravimetrically determined and assessed by fat class using capillary gas chromatography (GC). In most samples, fat (total) content determined by the AOAC 996.06 method was lower than the fat (crude) content determined by the Folch or automated Soxhlet methods. Furthermore, monounsaturated fat or saturated fat content determined by the AOAC 996.06 method was lowest. Almost no difference was observed between fat (crude) content determined by the Folch method and that determined by the automated Soxhlet method for nearly all samples. In three samples (wheat biscuits, butter cookies-1, and chocolate chip cookies), monounsaturated fat, saturated fat, and trans fat content obtained by the automated Soxhlet method was higher than that obtained by the Folch method. The polyunsaturated fat content obtained by the automated Soxhlet method was not higher than that obtained by the Folch method in any sample.

Rapid and green analytical method for the determination of quinoline alkaloids from Cinchona succirubra based on Microwave-Integrated Extraction and Leaching (MIEL) prior to high performance liquid chromatography

Quinas contains several compounds, such as quinoline alkaloids, principally quinine, quinidine, cinchonine and cichonidine. Identified from barks of Cinchona, quinine is still commonly used to treat human malaria. Microwave-Integrated Extraction and Leaching (MIEL) is proposed for the extraction of quinoline alkaloids from bark of Cinchona succirubra. The process is performed in four steps, which ensures complete, rapid and accurate extraction of the samples. Optimal conditions for extraction were obtained using a response surface methodology reached from a central composite design. The MIEL extraction has been compared with a conventional technique soxhlet extraction. The extracts of quinoline alkaloids from C. succirubra obtained by these two different methods were compared by HPLC. The extracts obtained by MIEL in 32 min were quantitatively (yield) and qualitatively (quinine, quinidine, cinchonine, cinchonidine) similar to those obtained by conventional Soxhlet extraction in 3 hours. MIEL is a green technology that serves as a good alternative for the extraction of Cinchona alkaloids.

Analysis of fatty acids in A. szechenyianum Gay. by microwave-assisted extraction and gas chromatography-mass spectrometry

INTRODUCTION

Aconitum szechenyianum Gay. is a traditional Chinese medicinal herb with the detumescent and styptic effects and antitumor activity. There have been only a few researches on its chemical components, but no detailed report has appeared on its fatty acids.

OBJECTIVE

To develop a simple and effective method for the extraction of fatty acids from A. zechenyianum Gay. and then to investigate the fatty acid components.

METHODOLOGY

Microwave-assisted extraction (MAE) was optimized with response surface methodology, and the fatty acid compositions of extract were determined by GC-MS with previous derivatisation to fatty acid methyl esters (FAMEs). The results were compared with that obtained by classical Soxhlet extraction (SE).

RESULTS

Compared with SE, MAE showed significantly higher fatty acid yields, shorter extraction time, and lower energy and solvent consumption. The major fatty acids in A. szechenyianum Gay. are linoleic acid, palmitic acid, linolenic acid, oleic acid and stearic acid, and the unsaturated fatty acids occupy 66.4% of the total fatty acids.

Determination of trans fatty acids in foodstuffs by gas chromatography-mass spectrometry after simultaneous microwave-assisted extraction-esterification

A sample preparation method based on the simultaneous microwave-assisted extraction-esterification (SMAEE) was developed for the determination of the fatty acid composition of foodstuffs by gas chromatography-mass spectrometry. The proposed sample preparation method was validated by comparison with the reference Soxhlet extraction method followed by derivatisation by ester formation and the same determination step. The fatty acid compositions and the extraction efficiencies obtained using the proposed SMAEE method and the reference method were statistically similar. The results showed that compared to the conventional method, the SMAEE method offered the advantages of short sample preparation time, low consumption of expensive organic solvents and lower energy consumption. This good agreement between results provided by both the SMAEE and the reference method demonstrates the usefulness of the former as a routine method for the treatment of food samples prior to trans fatty analysis.

New microwave-integrated Soxhlet extraction. An advantageous tool for the extraction of lipids from food products

A new process of Soxhlet extraction assisted by microwave was designed and developed. The process is performed in four steps, which ensures complete, rapid and accurate extraction of the samples. A second-order central composite design (CCD) has been used to investigate the performance of the new device. The results provided by analysis of variance and Pareto chart, indicated that the extraction time was the most important factor followed by the leaching time. The response surface methodology allowed us to determine optimal conditions for olive oil extraction: 13 min of extraction time, 17 min of leaching time, and 720 W of irradiation power. The proposed process is suitable for lipids determination from food. Microwave-integrated Soxhlet (MIS) extraction has been compared with a conventional technique, Soxhlet extraction, for the extraction of oil from olives (Aglandau, Vaucluse, France). The oils extracted by MIS for 32 min were quantitatively (yield) and qualitatively (fatty acid composition) similar to those obtained by conventional Soxhlet extraction for 8 h. MIS is a green technology and appears as a good alternative for the extraction of fat and oils from food products.

Focused microwave-assisted Soxhlet extraction of acorn oil for determination of the fatty acid profile by GC–MS. Comparison with conventional and standard methods

A study of the feasibility of focused microwave-assisted Soxhlet extraction of acorn oil and comparison of results from analysis of trans fatty acids in the oil thus obtained with those for oils obtained by use of other methods commonly used for oil extraction are reported here. The proposed method was optimized by means of a 21-experiment screening design to determine, by means of a reduced number of experiments, which factors affect both extraction efficiency and the degree of unsaturation of the fatty acids in the oil. The proposed method enables total extraction of the fatty acids in 30 min, which is much less than the time required by the Folch (4.5 h), Soxhlet (16 h), and ISO (8 h) reference methods and the stirring-extraction method (56 h). The efficiency of extraction achieved by use of the proposed method is statistically equivalent to that achieved by use of the other methods; the composition of the extracts obtained by use of the proposed method and the Folch and stirring reference methods are also statistically similar. No trans fatty acids were present in the extracts obtained by use of the Folch, stirring, and proposed methods but they were detected in the extracts obtained by use of both the Soxhlet and ISO methods.

FT-midIR determination of fatty acid profiles, including trans fatty acids, in bakery products after focused microwave-assisted Soxhlet extraction

A study of the feasibility of Fourier transform medium infrared spectroscopy (FT-midIR) for analytical determination of fatty acid profiles, including trans fatty acids, is presented. The training and validation sets-75% (102 samples) and 25% (36 samples) of the samples once the spectral outliers have been removed-to develop FT-midIR general equations, were built with samples from 140 commercial and home-made bakery products. The concentration of the analytes in the samples used for this study is within the typical range found in these kinds of products. Both sets were independent; thus, the validation set was only used for testing the equations. The criterion used for the selection of the validation set was samples with the highest number of neighbours and the most separation between them (H<0.6). Partial least squares regression and cross validation were used for multivariate calibration. The FT-midIR method does not require post-extraction manipulation and gives information about the fatty acid profile in two min. The 14:0, 16:0, 18:0, 18:1 and 18:2 fatty acids can be determined with excellent precision and other fatty acids with good precision according to the Shenk criteria, R (2)>/=0.90, SEP=1-1.5 SEL and R (2)=0.70-0.89, SEP=2-3 SEL, respectively. The results obtained with the proposed method were compared with those provided by the conventional method based on GC-MS. At 95% significance level, the differences between the values obtained for the different fatty acids were within the experimental error.