Rapid analysis of fatty acid profiles in raw nuts and seeds by microwave–ultrasonic synergistic in situ extraction–derivatisation and gas chromatography–mass spectrometry

Microwave-assisted extraction in closed vessel in food analysis

Microwave-assisted extraction (MAE) is an important technique in analytical chemistry. It offers several advantages over traditional extraction methods, such as improved extraction efficiency, shorter extraction times, reduced solvent consumption, and enhanced analyte recovery. Using microwaves, heat is directly applied to the sample, leading to rapid and efficient extraction of target compounds by enhancing the solubility and diffusion of the target compounds, thus requiring lower solvent volume. Therefore, MAE can be considered a more environmentally friendly and cost-effective option facilitating the transition toward greener and more sustainable analytical chemistry workflows. This contribution systematically reviews the application of MAE to a selection of target compounds/compounds classes of relevance for food quality and safety assessment. As inclusion criteria, MAE active temperature control and molecularly-resolved characterization of the extracts were considered. Contents include a brief introduction of the principles of operation, available systems characteristics, and key parameters influencing extraction efficiency and selectivity. The application section covers functional food components (e.g., phenols, diterpenes, and carotenoids), lipids, contaminants (e.g., polycyclic aromatic hydrocarbons and mineral oil hydrocarbons), pesticides, veterinary drug residues, and a selection of process contaminants and xenobiotics of relevance for food safety.

Lipidomics in food quality and authentication: A comprehensive review of novel trends and applications using chromatographic and spectroscopic techniques

Lipid analysis is an integral part of food authentication and quality control which provides consumers with the necessary information to make an informed decision about their lipid intake. Recent advancement in lipid analysis and lipidome scope represents great opportunities for food science. In this review we provide a comprehensive overview of available tools for extraction, analysis and interpretation of data related to dietary fats analyses. Different analytical platforms are discussed including GC, MS, NMR, IR and UV with emphasis on their merits and limitations alongside complementary tools such as chemometric models and lipid-targeted online databases. Applications presented here include quality control, authentication of organic and delicacy food, tracing dietary fat source and investigating the effect of heat/storage on lipids. A multitude of analytical methods with different sensitivity, affordability, reproducibility and ease of operation are now available to comprehensively analyze dietary fats. Application of these methods range from studies which favor the use of large data generating platforms such as MS-based methods, to routine quality control which demands easy to use affordable equipment as TLC and IR. Hence, this review provides a navigation tool for food scientists to help develop an optimal protocol for their future lipid analysis quest.

New research development on trans fatty acids in food: Biological effects, analytical methods, formation mechanism, and mitigating measures

The trans fatty acids (TFAs) in food are mainly generated from the ruminant animals (meat and milk) and processed oil or oil products. Excessive intake of TFAs (>1% of total energy intake) caused more than 500,000 deaths from coronary heart disease and increased heart disease risk by 21% and mortality by 28% around the world annually, which will be eliminated in industrially-produced trans fat from the global food supply by 2023. Herein, we aim to provide a comprehensive overview of the biological effects, analytical methods, formation and mitigation measures of TFAs in food. Especially, the research progress on the rapid, easy-to-use, and newly validated analytical methods, new formation mechanism, kinetics, possible mitigation mechanism, and new or improved mitigation measures are highlighted. We also offer perspectives on the challenges, opportunities, and new directions for future development, which will contribute to the advances in TFAs research.

A Comparison of Lipid Contents in Different Types of Peanut Cultivars Using UPLC-Q-TOF-MS-Based Lipidomic Study

Peanuts are a rich dietary source of lipids, which are essential for human health. In this study, the lipid contents of 13 peanut cultivars were analyzed using UPLC-Q-TOF-MS and GC–MS. The OXITEST reactor was used to test their lipid oxidation stabilities. A total of 27 subclasses, 229 individual lipids were detected. The combined analysis of lipid and oxidation stability showed that lipid unsaturation was inversely correlated with oxidation stability. Moreover, lipid profiles differed significantly among the different peanut cultivars. A total of 11 lipid molecules (TG 18:2/18:2/18:2, TG 24:0/18:2/18:3, TG 20:5/14:1/18:2, TG 18:2/14:1/18:2, PE 17:0/18:2, BisMePA 18:2/18:2, PG 38:5, PMe 18:1/18:1, PC 18:1/18:1, MGDG 18:1/18:1, TG 10:0/10:1/18:1) might be employed as possible indicators to identify high oleic acid (OA) and non-high OA peanut cultivars, based on the PLS-DA result of lipid molecules with a VIP value greater than 2. This comprehensive analysis will help in the rational selection and application of peanut cultivars.

Mineral Composition of Elements in Walnuts and Walnut Oils

Walnuts (Juglans nigra) are considered to be a functional food. In the present study, twenty one macro-, micro-, and trace elements (Al, As, B, Ba, Ca, Cd, Co, Cr, Cu, Fe, K, Li, Mg, Mn, Mo, Na, Ni, Pb, Se, Sr, and Zn) were selected to be determined in walnuts and walnut oils. The beneficial content of essential elements could be shown by the obtained results, the macro-elements Ca, K, Mg, and Na being present in nuts with 1062 mg/kg, 2771 mg/kg, 1426 mg/kg, and 42.3 mg/kg, respectively. Regarding micro- and trace elements, the following order (decreasing content) was found: Mn > Fe > Zn > B, Mo > Cu > Ni > Co > Al > Sr > Ba > Li > Pb > Se > Cr > As > Cd. Furthermore, the potentially toxic trace elements (As, Cd, Pb) determined were below the maximum allowed values in most of the investigated walnut samples. A comparison of oils and nuts revealed that the former contain lower concentrations of all elements analyzed except for Fe and Zn. This suggested the origin from contamination during oil processing. Fe influences the oil oxidation rate, thus its entry during production should be avoided.

Transesterification of soybean oil by using the synergistic microwave-ultrasonic irradiation

Microwave and ultrasound have been demonstrated to be outstanding process intensification techniques for transesterification of oil. According to their mechanisms, simultaneous effects can surely bring about better enhancement than sole microwave or ultrasound. Therefore, this study aimed to investigate the important factors and their suitable levels in the KOH-catalyzed transesterification of soybean oil with methanol by using synergistic assistance of microwave-ultrasound (CAMU). The feasibility of application of CAMU in transesterification of oil was demonstrated. When the dosage of methanol, soybean oil and KOH were 15.4g, 34.7g (with methanol-to-oil molar ratio of 12:1) and 1g, respectively, and the microwave power, ultrasonic power, ultrasonic mode, reaction temperature and reaction time were 700W, 800W, 1:0, 65°C and 6min, respectively, the transesterification reached 98.0% of yield, being the highest yield among all the results obtained; while by using 600W of microwave plus stirring instead of CAMU, only 57.4% of yield could be obtained. Compared with other reaction techniques, the transesterification by applying novel CAMU was found to have remarkable advantages. Furthermore, by monitoring the variation of real-time temperature and microwave power during transesterification reactions with different microwave operation time and by taking comparison of the corresponding yield, it was demonstrated that the main reason for the acceleration of microwave-assisted transesterification was the polarization and further activation of reactants caused by microwave irradiation, but not the factor of fast heating.