Determination of fatty acids and lipid classes in salmon oil by near infrared spectroscopy

Cascant-Vilaplana, Mari Merce; Breil, Cassandra; Fabiano-Tixier, Anne Silvie; Chémat, Farid; Garrigues, Salvador; Guárdia, Miguel de la

doi:10.1016/j.foodchem.2017.06.158

Cited by 47 publications

(20 citation statements)

References 27 publications

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“…The determination of lipids and assessment of fatty acids composition is of great importance for human health, as lipids are one of the three major constituents of food. The most used technique to identify fatty acids is gas chromatography with flame ionization detection [45,46].…”

Section: Resultsmentioning

confidence: 99%

The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.)

Castro

Andrade

Sanches-Silva

et al. 2019

Foods

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Active packaging is becoming progressively more significant as a response to the dynamic changes in current consumer demand and market tendencies. Active packaging is projected to interact directly with the packaged food or with the headspace within the package with the aim of maintaining or extending product quality and shelf-life. Aiming for sustainability, the potential application as biodegradable films of whey protein concentrate (WPC) was evaluated. Aromatic plant’s extracts present high antioxidant properties, representing an alternative for synthetic food additives. The main objective of this study was to verify the effectiveness of an edible WPC film incorporated with a plant-based extract on retarding the lipid oxidation of fresh salmon. Green tea extract (GTE) was chosen to be incorporated into the active film. Fresh salmon was packaged with the control film (WPC) and with active film (WPC–GTE). The oxidation level of non-packaged samples and packaged samples were tested for different storage times. Four methods were applied to evaluate lipid oxidation state of fresh salmon: peroxide value, p-anisidine value, thiobarbituric acid reactive substances (TBARS) assay, and monitoring of hexanal. The results obtained in this study indicate that the whey protein active film was successfully produced, and it was effective in delaying lipid oxidation of fresh salmon samples until the 14th day of storage.

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Section: Resultsmentioning

confidence: 99%

The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.)

Castro

Andrade

Sanches-Silva

et al. 2019

Foods

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“…Salmon is rich in beneficial long chain omega‐3 polyunsaturated fatty acids (LCn‐3PUFAs) namely eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and high‐quality proteins. A high intake of LCn‐3PUFAs promotes beneficial effects in human health including reducing the impact of cardiovascular diseases, diabetes, cancer, obesity, asthma and depression (Cascant et al ., ). Fish species are an important source of nutrients such as vitamins (A, D, B6 and B12) and minerals (iron, zinc, iodine, selenium, potassium and sodium (Matos et al ., ).…”

Section: Introductionmentioning

confidence: 97%

Influence of semolina replacement with salmon (Oncorhynchus tschawytscha) powder on the physicochemical attributes of fresh pasta

Desai

Brennan

2018

Int J of Food Sci Tech

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This study evaluated the influence of the incorporation of salmon (Oncorhynchus tschawytscha) fish powder (SFP) into pasta production and the effect on pasta physicochemical attributes. Four replacement levels were tested (5%, 10%, 15% and 20%) together with a control pasta (100% semolina). The effects on the chemical composition, physical properties (optimal cooking time, cooking loss, water absorption index, swelling index and colour and textural properties (firmness and extensibility) were analysed. The results demonstrated that pasta with SFP had increased protein (12.88-23.40%), lipid (0.46-7.20%), ash (0.39-0.57%) and energy (122.26-161.08 kcal) contents (P < 0.05), increased cooking time (6.30-8.30 min) and cooking loss (4.28-8.02%) compared with semolina control pasta. However, all pasta samples were in the acceptable range (8 g/100 g) for cooking loss. The addition of SFP resulted in significantly decreased swelling index (2.29-1.95), water absorption (105.46-81.62%) and firmness (3.13-1.16 N) (P < 0.05) whilst increasing resistance to uniaxial extension of pasta. Colour parameters indicated comparable brightness between the samples and higher redness values for enriched pasta. Thus, pasta fortified with SFP has the potential to be a technological alternative for the food industry to provide proteinenriched pasta.

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“…Cascant et al. 34 determined fatty acids in 50 salmon oil samples with an FT-NIR spectrophotometer using selected wavelength regions. Results were reported as PUFAs and not individual constituents of AA, EPA and DHA.…”

Section: Resultsmentioning

confidence: 99%

“…30 Dispersive and FT-NIR techniques have been investigated and found to be useful for the quantification of omega-3 PUFAs in fish meal and fish oils. [31][32][33][34] FT-Raman was also found to be a valuable technique for quantification of PUFAs plus detection of EEs and oxidation in fish oil capsules. 35 The potential of other non-destructive spectroscopic techniques for the analysis of PUFAs in fish and fish products was also considered, such as nuclear magnetic resonance (NMR) spectroscopy and hyperspectral imaging.…”

Section: Quality Controlmentioning

confidence: 99%

Enhancing near infrared spectroscopy models to identify omega-3 fish oils used in the nutraceutical industry by means of calibration range extension

Merwe

Manley

Wicht

2018

Journal of Near Infrared Spectroscopy

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The high demand for omega-3 fish oil nutraceuticals (dietary supplements) is due to the numerous health benefits contributed by the polyunsaturated fatty acids. The nutraceutical industry is required to follow good manufacturing practice standards in order to ensure label claims and prevent adulteration. It is vital that the quality control procedures will be able to detect adulterated products. It is thus necessary to ensure that the analytical techniques are adequate by using validated methods. The qualification or identification of natural fish oils is a difficult task due to overlapping concentration ranges of polyunsaturated fatty acids and other similar properties. Gas chromatography is the prescribed technique in the nutraceutical industry for analysis of omega-3 fatty acids, but it is time-consuming and costly. Near infrared spectroscopy is a rapid and cost-effective technique which can replace the prescribed method if it is proven to be equivalent, through validation, to the criteria as prescribed by the pharmacopoeias and other industry guidelines. In this study, near infrared spectroscopy in combination with chemometrics was considered as an alternative method to gas chromatography to identify various commercial fish oils and to quantify the polyunsaturated fatty acids. Identification methods were developed for nine commercial omega-3 fish oils by using spectral libraries. Quantitative near infrared methods were developed for arachidonic acid, docosahexaenoic acid and eicosapentaenoic acid in fish oils expressed as mg.g À1 as well as % area using partial least squares regression and independent validation by superimposing datasets with mutual properties. Based on the statistics in terms of standard error of calibration, R 2 , standard error of prediction and r of the polyunsaturated fatty acid models, the near infrared method was equivalent to the prescribed gas chromatography methods, and precision results obtained were also within the prescribed criteria. Near infrared spectroscopy and chemometrics can be used for conclusive identification and quantification of omega-3 fish oils, thereby minimizing the risk of adulteration. The method also complied with the prescribed pharmaceutical method validation criteria, and therefore was proven as an alternative method to gas chromatography for the nutraceutical industry.

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Determination of fatty acids and lipid classes in salmon oil by near infrared spectroscopy

Cited by 47 publications

References 27 publications

The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.)

The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.)

Influence of semolina replacement with salmon (Oncorhynchus tschawytscha) powder on the physicochemical attributes of fresh pasta

Enhancing near infrared spectroscopy models to identify omega-3 fish oils used in the nutraceutical industry by means of calibration range extension

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