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Mateos PS, Casella ML, Briand LE, Matkovic SR. Transesterification of waste cooking oil with a commercial liquid biocatalyst: Key information revised and new insights. J AM OIL CHEM SOC 2023. [DOI: 10.1002/aocs.12683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
Affiliation(s)
- Paula S. Mateos
- Centro de Investigación y Desarrollo en Ciencias Aplicadas “Dr Jorge J. Ronco” CINDECA, CCT La Plata‐CONICET UNLP Buenos Aires Argentina
| | - Mónica L. Casella
- Centro de Investigación y Desarrollo en Ciencias Aplicadas “Dr Jorge J. Ronco” CINDECA, CCT La Plata‐CONICET UNLP Buenos Aires Argentina
| | - Laura E. Briand
- Centro de Investigación y Desarrollo en Ciencias Aplicadas “Dr Jorge J. Ronco” CINDECA, CCT La Plata‐CONICET UNLP Buenos Aires Argentina
| | - Silvana R. Matkovic
- Centro de Investigación y Desarrollo en Ciencias Aplicadas “Dr Jorge J. Ronco” CINDECA, CCT La Plata‐CONICET UNLP Buenos Aires Argentina
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Luo Y, Xu Y, Yu X, Yan A, Lan G, Liu F, Wan Y. Analysis of three emulsifiers of diglyceride in milk by ultra performance liquid chromatography – Evaporative light scattering detector. J LIQ CHROMATOGR R T 2021. [DOI: 10.1080/10826076.2021.1968428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Yun Luo
- College of Chemistry, Nanchang University, Nanchang, Jiangxi, P. R. China
| | - Ying Xu
- College of Chemistry, Nanchang University, Nanchang, Jiangxi, P. R. China
| | - Xuan Yu
- College of Chemistry, Nanchang University, Nanchang, Jiangxi, P. R. China
| | - Aiping Yan
- Jiangxi Province Key Laboratory of Modern Analytical Science, Nanchang University, Nanchang, Jiangxi, P. R. China
- Center of Analysis and Testing, Nanchang University, Nanchang, Jiangxi, P. R. China
| | - Guo Lan
- Jiangxi Province Key Laboratory of Modern Analytical Science, Nanchang University, Nanchang, Jiangxi, P. R. China
- Center of Analysis and Testing, Nanchang University, Nanchang, Jiangxi, P. R. China
| | - Fan Liu
- Jiangxi Province Key Laboratory of Modern Analytical Science, Nanchang University, Nanchang, Jiangxi, P. R. China
- Center of Analysis and Testing, Nanchang University, Nanchang, Jiangxi, P. R. China
| | - Yiqun Wan
- College of Chemistry, Nanchang University, Nanchang, Jiangxi, P. R. China
- Jiangxi Province Key Laboratory of Modern Analytical Science, Nanchang University, Nanchang, Jiangxi, P. R. China
- Center of Analysis and Testing, Nanchang University, Nanchang, Jiangxi, P. R. China
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Analysis of mono-, di-, triacylglycerols, and fatty acids in food emulsifiers by high-performance liquid chromatography–mass spectrometry. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03684-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
AbstractMono- and diacylglycerols (MG/DG) of fatty acids (FA), known as emulsifiers of the type E 471, are food additives used to adjust techno-functional properties of various foodstuffs. These emulsifiers, however, are not defined single compounds but comprise, in addition to MG and DG, other constituents such as FA, triacylglycerols (TG), and glycerol. Although the emulsifiers’ compositions affect techno-functional properties of the food, knowledge of the composition is scarcely available, and the emulsifiers and their dosage are generally chosen empirically. Thus, a simple and rather inexpensive method for the simultaneous determination of FA, 1-MG, 2-MG, 1,2-DG, 1,3-DG, and TG by high-performance liquid chromatography–mass spectrometry including a straightforward quantitation strategy has been developed. Reversed-phase chromatography with gradient elution offered adequate separation of 29 considered analytes within 21 peaks, while mass-selective detection provided their unequivocal identification. The quantitation strategy based on calibration just with the C16:0 representatives of each lipid class and a corresponding response factor system has proven to provide reliable results. The determined concentrations of different mixtures comprising varying compositions and concentrations of C16:0, C18:0, and C18:1 components of each lipid class deviated < 20% (n = 351) from the respective target concentrations. Limits of decision were determined to 0.3–0.8 mg/L and limits of quantitation to 0.8–1.7 mg/L, expressed as C16:0 representatives. Application of the method to various E 471 emulsifiers provided detailed data on their chemical compositions, and calculated FA compositions matched very well those determined by common methods such as gas chromatography with flame ionization detection.
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Oellig C, Blankart M, Hinrichs J, Schwack W, Granvogl M. Determination of mono- and diacylglycerols from E 471 food emulsifiers in aerosol whipping cream by high-performance thin-layer chromatography-fluorescence detection. Anal Bioanal Chem 2020; 412:7441-7451. [PMID: 32862272 PMCID: PMC7533252 DOI: 10.1007/s00216-020-02876-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Accepted: 08/10/2020] [Indexed: 11/07/2022]
Abstract
Mono- and diacylglycerol (MAG and DAG) emulsifiers (E 471) are widely applied to regulate techno-functional properties in different food categories, for example, in dairy products. A method for the determination of MAG and DAG in aerosol whipping cream by high-performance thin-layer chromatography with fluorescence detection (HPTLC-FLD) after derivatization with primuline was developed. For sample preparation, aerosol whipping cream was mixed with ethanol, followed by the addition of water and liquid-liquid extraction with tert-butyl methyl ether. The sample extracts were analyzed by HPTLC-FLD on silica gel LiChrospher plates with n-pentane/n-hexane/diethyl ether (22.5:22.5:55, v/v/v) as mobile phase, when interfering matrix like cholesterol and triacylglycerols were successfully separated from the E 471 food additives. For quantitation, an emulsifier with known composition was used as calibration standard and the fluorescent MAG and DAG were scanned at 366/> 400 nm. Limits of detection and quantitation of 4 and 11 mg/100 g aerosol whipping cream were obtained for both monostearin and 1,2-distearin, respectively, and allowed the reliable quantitation of MAG and DAG from E 471 far below commonly applied emulsifier amounts. Recoveries from model aerosol whipping cream with 400 mg E 471/100 g were determined in a calibration range of 200-600 mg E 471/100 g sample and ranged between 86 and 105% with relative standard deviations below 7%. In aerosol whipping creams from the German market, E 471 amounts ranged between 384 and 610 mg/100 g.
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Affiliation(s)
- Claudia Oellig
- Department of Food Chemistry and Analytical Chemistry (170a), Institute of Food Chemistry, University of Hohenheim, Garbenstrasse 28, 70599, Stuttgart, Germany.
| | - Max Blankart
- Department of Soft Matter Science and Dairy Technology (150e), Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599, Stuttgart, Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology (150e), Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599, Stuttgart, Germany
| | - Wolfgang Schwack
- Department of Food Chemistry and Analytical Chemistry (170a), Institute of Food Chemistry, University of Hohenheim, Garbenstrasse 28, 70599, Stuttgart, Germany
| | - Michael Granvogl
- Department of Food Chemistry and Analytical Chemistry (170a), Institute of Food Chemistry, University of Hohenheim, Garbenstrasse 28, 70599, Stuttgart, Germany
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