Direct quantification of fatty acids in dairy powders with special emphasis on trans fatty acid content

Golay, Pierre‐Alain; Dionisi, Fabiola; Hug, Bernadette; Giuffrida, Francesca; Destaillats, Frédéric

doi:10.1016/j.foodchem.2006.03.011

Cited by 58 publications

(33 citation statements)

References 15 publications

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“…Additionally, they identified several other peaks (e.g., C18:1-4t, C18:1-5t, C18:1-16t) or assigned components differently in some cases (e.g., C18:1-14c and C18:1-15c), using FTIR in addition to silver-ion chromatography to aid in identifications. Finally, they indicate that total C18:1 trans, total C18:2 trans, and total trans fatty acids can be determined by a grouped integration method, as also reported by Golay et al (2007). However, when avoidable (for all but the 18:1t undifferentiated group), it might be preferable to not routinely group peaks because there is no loss of accuracy by not grouping and it is possible to obtain values for individual isomers in some cases, if necessary.…”

Section: Methods Validation and Quality Controlmentioning

confidence: 64%

Optimization of Standard Gas Chromatographic Methodology for the Determination of Trans Fat in Unlabeled Bakery Products

2010

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Analytical parameters and quality control measures were optimized for standard direct gas chromatographic (GC) analysis of trans fat in unlabeled bakery products, and differences in concentrations measured in samples assayed with and without the modifications were evaluated. Total lipid was extracted with chloroform/methanol from homogenized cakes, cookies, doughnuts, pastries, muffins, and commercially available reference materials (NIST SRM 2387 Peanut Butter, LGC7103 Sweet Digestive Biscuit). Total lipid was saponified and fatty acids were derivatized to methyl esters (FAME) and analyzed by GC using a 100% nonbonded bis-cyanopropyl polysiloxane column (100 m×0.25 mm, 0.2 µm film). Total FAME entering GC was optimized to separate C18:1-12t and C18:1-13t isomers that occur at a significant level but often remain unresolved from the C18:1-9c peak in products containing partially hydrogenated vegetable oils. Silver-ion solid-phase extraction was used to validate identification of the major C18:1 cis/trans peaks. For samples assayed by the standard method and with specific sample-to-sample quality control and GC optimization, the former underestimated trans fat by 2 to 5 g/100 g (0.2-0.6 g/serving) in some products. Differences were less for foods containing <1 g/100 g, but nonetheless could have implications for labeling because trans fat levels <0.5 g/serving may be declared zero according to U.S. Food and Drug Administration regulations. The practical modifications and controls described can be implemented in routine standard GC analysis to increase the consistency and validity of trans fat measurement across a range of samples with unknown fat content and fatty acid composition.

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Section: Methods Validation and Quality Controlmentioning

confidence: 64%

Optimization of Standard Gas Chromatographic Methodology for the Determination of Trans Fat in Unlabeled Bakery Products

2010

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“…Because of that, many trans isomer identification techniques in food are under development, with the purpose of a better TFA regulation. [30][31][32][33] According to the ANVISA RDC 359 32 The analyses showed that all the samples possess very low values (Figure 1).…”

Section: Resultsmentioning

confidence: 99%

Absolute quantification of fatty acid and proximate composition of cow and goat powdered milks

Batiston¹,

Maruyama²,

Gomes³

et al. 2012

J. Braz. Chem. Soc.

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Este trabalho investigou a qualidade lipídica de leites processados por quantificação de ácidos graxos. Dez amostras de leite em pó integral de vaca e duas de cabra foram submetidas à extração de lipídios totais e à preparação dos ésteres metílicos de ácidos graxos. Estes foram separados em cromatógrafo a gás. A variação da quantidade de ácidos graxos por gramas de lipídios para compostos poliinsaturados, ômega 6, ômega 3 e ácido linoléico conjugado, foi respectivamente: 25,67, 12,45,1,,65 e 7,77-11,60 mg g -1 . A razão n-6/n-3 foi menor para os leites em pó de vaca (2,85-6,07) em relação aos de cabra (11,75) e a quantidade de ácidos graxos trans variou de 0,09 a 0,17 g por porção de 26 g. As amostras apresentaram ácidos graxos essenciais ômega 6 e ômega 3, isômeros do ácido linoléico conjugado e quantidade de ácidos graxos trans em conformidade com a legislação brasileira.This work investigated of the lipid quality of processed milks by fatty acid quantification. Ten samples of dry whole milk from cow and two from goat were submitted to total lipid extraction and to fatty acid methyl ester synthesis. Then, the synthesized products were separated in a gas chromatograph. The variation of the fatty acid per total lipid gram for polyunsaturated compounds, omega-6, omega-3 and conjugated linoleic acid, was 25.20-46.67, 12.82-31.45, 1.77-7.65 and 7.77-11.60, respectively. The n-6/n-3 ratio for the cow powdered milk samples (2.85-6.07) was lesser reagarding goat milk samples (11.31-12.75) and the trans fatty acid amount varied from 0.09 to 0.17 g per 26 g portion. Essential fatty acids from the omega-3 and omega-6 groups were present in every sample, besides conjugated linoleic acid isomers. The trans fatty acid contents of the samples is in accordance with the Brazilian legislation.

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“…The group considers that direct GC can give a good enough TFA content estimation for labelling purposes, regardless of whether CLA are included or not in the TFA definition. Several authors [46,55,90] showed that, under optimal operating conditions, direct GC gives a good estimation of the TFA content, even when analysing TFA in milk fat. The US-FDA [91] considers the AOAC 996.06 Official Method to be appropriate for determining compliance with nutrition labelling provisions for trans fat, despite underestimation due to overlapping.…”

Section: Discussionmentioning

confidence: 99%

Analytical methods for determination of trans fatty acid content in food

Juanéda¹,

Ledoux

Sébédio

2007

Euro J Lipid Sci & Tech

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Adequate analytical tools are required for labelling food products for trans fatty acid (TFA) contents. The choice of the fatty acid (FA) derivatisation is a crucial step in obtaining good results, in particular with short-chain and conjugated FA. Several gas chromatographic and infrared spectrophometric methods have been developed for analysing TFA in foods, some of which have been validated as official methods after collaborative studies. Complete analysis of total FA often requires the use of complementary high-performance liquid chromatography methods. This paper reviews the analytical methods developed for identifying and quantifying TFA in foods and presents the official methods of analysis. Neither of these analytical methods enables a TFA naturally occurring in basic food to be distinguished from a TFA formed during an industrial process.

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Direct quantification of fatty acids in dairy powders with special emphasis on trans fatty acid content

Cited by 58 publications

References 15 publications

Optimization of Standard Gas Chromatographic Methodology for the Determination of Trans Fat in Unlabeled Bakery Products

Optimization of Standard Gas Chromatographic Methodology for the Determination of Trans Fat in Unlabeled Bakery Products

Absolute quantification of fatty acid and proximate composition of cow and goat powdered milks

Analytical methods for determination of trans fatty acid content in food

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