A liquid chromatography-high resolution mass spectrometry method for the determination of thirty-three per- and polyfluoroalkyl substances in animal liver

Barola, Carolina; Moretti, Simone; Giusepponi, Danilo; Paoletti, Fabiola; Saluti, Giorgio; Cruciani, Gabriele; Brambilla, Gianfranco; Galarini, Roberta

doi:10.1016/j.chroma.2020.461442

Cited by 22 publications

(9 citation statements)

References 30 publications

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“…Different fatty acid compositions resulted in different flavors in various types of meat products. For example, the main fatty acids in cured duck were made up of palmitic and stearic acids, and the main fatty acids in pork were palmitic, stearic, oleic, and linolenic acids ( Barola et al, 2020 ), but the fatty acid with the lowest concentration in dry-cured hams was palmitoleic acid ( Li et al, 2018 ). The most abundant free fatty acids found in dairy products such as milk were 7-hydroxystearic acid and 10-hydroxystearic acid ( Sun et al, 2018 ).…”

Section: Resultsmentioning

confidence: 99%

“…3 , the total amount of various volatile substances, such as aldehydes, alcohols, furans, alkenes, and ketones, was the highest in chicken broth stewed for 2.5 h, with values of 8,840.82 ng/100 mL, 1,012.98 ng/100 mL, 148.15 ng/100 mL, 643.77 ng/100 mL, and 297.28 ng/100 mL, respectively. This indicated that the volatile compounds in chicken broth were mainly composed of aldehydes, which were important for the formation of the unique meat flavor of chicken broth (Supplementary Table S4; Barola et al, 2020 ; Qi et al, 2017 ). Among the aldehydes, hexanal had the largest concentration rise, reaching 5,393.02 ng/100 mL, showing that hexanal had a substantial part in the flavor of chicken broth, which is consistent with earlier research ( Xu et al, 2020 ).…”

Section: Resultsmentioning

confidence: 99%

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Effect of Stewing Time on the Small Molecular Metabolites, Free Fatty Acids, and Volatile Flavor Compounds in Chicken Broth

Jia,

Yang,

Liao

et al. 2024

Food Sci Anim Resour

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Chicken broth has a taste of umami, and the stewing time has an important effect on the quality of chicken broth, but there are fewer studies on the control of the stewing time. Based on this, the study was conducted to analyze the effects of different stewing times on the sensory, small molecular metabolites, free fatty acids, and volatile flavor compounds contents in chicken broths by liquid chromatography-quadrupole/time-of-flight mass spectrometry, gas chromatography-mass spectrometry, headspace solid-phase microextraction, and gas chromatography-mass spectrometry. Eighty-nine small molecular metabolites, 15 free fatty acids, and 86 volatile flavor compounds were detected. Palmitic and stearic acids were the more abundant fatty acids, and aldehydes were the main volatile flavor compounds. The study found that chicken broth had the best sensory evaluation, the highest content of taste components, and the richest content of volatile flavor components when the stewing time was 2.5 h. This study investigated the effect of stewing time on the quality of chicken broth to provide scientific and theoretical guidance for developing and utilizing local chicken.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effect of Stewing Time on the Small Molecular Metabolites, Free Fatty Acids, and Volatile Flavor Compounds in Chicken Broth

Jia,

Yang,

Liao

et al. 2024

Food Sci Anim Resour

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“…They have been confirmed as chicken aroma compounds (Shen et al ., 2016). Aldehydes are usually from the oxidative decomposition of unsaturated fatty acids, which can give the meat a special fat flavour, and the threshold of these substances is lower than that of other flavour substances (Barola et al ., 2020). In this study, hexanal, (E)‐2‐heptenal, octanal, nonanal and alkenal were the chief aldehyde volatile flavour substances in the five groups of chicken broth.…”

Section: Resultsmentioning

confidence: 99%

“…Reasonable thermo‐oxidative changes in lipids may lead to the generation of satisfactory aromatic compounds in cooked meat, especially the oxidation of fatty acid components, which can produce hundreds of volatiles, including aldehydes, hydrocarbons, ketones, carboxylic acids, alcohols, esters and oxidative heterocyclic compounds, such as alkyl furans (Sun et al ., 2018; Barola et al ., 2020). A previous study has shown that aldehydes are the chief volatile substances in chicken broth, and alkenes and dienals are considered to be two characteristic volatile components of chicken broth because of their low thresholds (Qi et al ., 2017).…”

Section: Introductionmentioning

confidence: 99%

Effects of pre‐ultrasonication on small molecular metabolites and flavour compounds in chicken broth

Jia

Yin

Liao

et al. 2023

Int J of Food Sci Tech

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SummaryThe chicken broth was pre‐treated with ultrasound at 0, 480, 600, 720 and 840 W for 30 min before stewing, and the changes of free fatty acids, small molecular compounds, volatile flavour compounds, umami polypeptides in the chicken broth were determined by GC–MS, UPLC‐Q‐Exactive‐MS, GC–IMS and LC–MS/MS, respectively. 600 W ultrasonic treatment group outperformed the other groups in terms of sensory evaluation (P < 0.05). Palmitic acid and stearic acid were the chief free fatty acids in chicken broth. 530 and 236 small molecule metabolites were found. 36 volatile compounds were identified in chicken broth, mainly aldehydes. The proportion of sweet and umami amino acids in the chicken broth of the 600 W ultrasonic treatment group accounted for 63% of the total polypeptide sequence, indicating that pre‐ultrasonication can increase the content of sweet and umami polypeptides in chicken soup. The overall taste and flavour of Wuding chicken soup under pre‐ultrasonication with 600 W power were the best combined with sensory evaluation scores. These results can provide scientific and theoretical guidance for the further understanding of the effect of ultrasound assistance on the quality of chicken broth and the intensive processing of local chicken.

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“…Later, Kowalczyk et al ( 2018 ) summarized the data published for wild boar livers from Germany and found that the mean PFOS values ranged from 117 µg/kg in Hesse to 407.8 µg/kg in Bavaria (Kowalczyk et al 2018 ). In northern Italy, wild boar livers had a mean PFOS load of 150 µg/kg (Barola et al 2020 ). The samples examined in these studies were random samples provided to the study authors by hunters from large areas.…”

Section: Introductionmentioning

confidence: 99%

Exposure of a single wild boar population in North Rhine-Westphalia (Germany) to perfluoroalkyl acids

Felder

Trompeter

Skutlarek

et al. 2022

Environ Sci Pollut Res

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Perfluoroalkyl acids (PFAA) are among the leading chemical pollutants in the twenty-first century. Of these, perfluorooctanoic acid (PFOA) and perfluorooctanesulfonic acid (PFOS) have been widely detected in a large number of animal and environmental samples. Wild boars accumulate PFAA in their livers, but it has not yet been clarified to what extent wild boars of the same population accumulate different PFAA in their livers or whether any conclusions can be drawn from any differences found in regard to environmental contamination. In this study, liver samples from wild boars killed during driven hunts in 2019 and 2020 from a defined forest area in North Rhine-Westfalia, Germany were analyzed for 13 different PFAA. A mean load of 493 µg/kg (± 168 µg/kg) PFAA was measured in 2020. Perfluorosulfonic acids accounted for 87% of the total load in both years, with PFOS dominating this group. These results were similar to those of 14 liver samples collected from other regions of Germany for comparison. In addition, the livers of hunted pregnant sows and fetuses were examined. The load of short-chain perfluorocarboxylic acids (< C8) in the fetus liver was as high as that of the sows, whereas the concentrations of long-chain perfluorocarboxylic acids (≥ C8) were lower than in the dams. This result shows for the first time that fetuses take up PFAA from their mothers in utero. Our study shows that PFAA content in wild boar livers is comparably high in all animals in a local population and indicates a need for further research regarding a nationwide background exposure to PFAA in wild boars and their surrounding environment.

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A liquid chromatography-high resolution mass spectrometry method for the determination of thirty-three per- and polyfluoroalkyl substances in animal liver

Cited by 22 publications

References 30 publications

Effect of Stewing Time on the Small Molecular Metabolites, Free Fatty Acids, and Volatile Flavor Compounds in Chicken Broth

Effect of Stewing Time on the Small Molecular Metabolites, Free Fatty Acids, and Volatile Flavor Compounds in Chicken Broth

Effects of pre‐ultrasonication on small molecular metabolites and flavour compounds in chicken broth

Exposure of a single wild boar population in North Rhine-Westphalia (Germany) to perfluoroalkyl acids

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