Fast derivatization of fatty acids in different meat samples for gas chromatography analysis

Figueiredo, Isis M.; Claus, Thiago; Júnior, Oscar O. Santos; Almeida, Vitor C.; Magon, Thiago Ferreira dos Santos; Visentainer, Jesuí Vergílio

doi:10.1016/j.chroma.2016.06.012

Cited by 34 publications

(31 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Samples were injected in split mode, with a 40:1 ratio. The injection volume was 1.0 µL, according to Figueiredo et al 11 and Silveira et al FAMEs were identified by comparing the retention times of the sample constituents with relative analytical standards (FAME Mix, C4-C24, Sigma-Aldrich); the results were expressed as a relative percentage of total fatty acids, automatically determined by Chromquest TM 5.0 software.…”

Section: Fatty Acid Composition By Gc-fidmentioning

confidence: 99%

Assessment of Adulteration of Cosmetics Based on Vegetable Oils by GC-FID and Lipid Profile Using Direct Infusion Electrospray Ionization Mass Spectrometry (ESI-MS)

Pizzo¹,

Galuch²,

Santos³

et al. 2018

J. Braz. Chem. Soc.

View full text Add to dashboard Cite

Vegetable oils have properties that are beneficial to the human skin, and so, they are being used increasingly as ingredients of many cosmetic preparations; however, they are targets of adulteration. This study will evaluate the authenticity of Brazilian cosmetics based on vegetable oils (sesame, peanut, sunflower, and almonds) to determine the composition of fatty acids by gas chromatography with flame ionization detection (GC-FID) and the percentage of fatty acids in conjunction with chemometric treatments (principal component analysis), and lipid profiles using direct infusion electrospray ionization mass spectrometry (ESI-MS). The results obtained were compared with the respective pure vegetable oils. Of the seven brands analyzed, three were revealed as authentic, three were found to be adulterated with the addition of large amounts of soybean oil, and one showed no vegetable oils. These results demonstrate the relevance of quality control for cosmetics based on vegetable oils, which are more susceptible to adulteration owing to their higher cost when compared with vegetable oils such as soybean.

show abstract

Section: Fatty Acid Composition By Gc-fidmentioning

confidence: 99%

Assessment of Adulteration of Cosmetics Based on Vegetable Oils by GC-FID and Lipid Profile Using Direct Infusion Electrospray Ionization Mass Spectrometry (ESI-MS)

Pizzo¹,

Galuch²,

Santos³

et al. 2018

J. Braz. Chem. Soc.

View full text Add to dashboard Cite

show abstract

“…The FAME chromatographic analyzes adopted the procedures detailed by Figueiredo et al and da Silveira et al Experiments were carried out using a Thermo Scientific gas chromatograph (Waltham, USA) equipped with a flame ionization detector, split/splitless injector, and a CP‐7420 fused silica capillary column (Select FAME, 100.0 m long, 0.25 mm internal diameter, and 0.25 μm thin film of cyanopropyl as stationary phase). The operating parameters were as follows: temperature programmed at 165 °C for 18 min, then heated to 235 °C (4 °C min −1 ) for 20 min; injection port 230 °C; detector port 250 °C; carrier gas (H 2 ) at a flow rate of 1.2 mL min −1 ; make‐up gas (N 2 ) at a flow rate of 30 mL min −1 ; H 2 and synthetic air used for the detector flame, at flow rates of 30 and 300 mL min −1 , respectively; sample injection volume 1.0 µL; split ratio 1:40.…”

Section: Methodsmentioning

confidence: 99%

Fatty Acid Composition and Lipid Profile of Oral/Enteral Nutrition Supplements Available on the Brazilian Market

Néia

Santos²,

Galuch³

et al. 2019

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

Oral/enteral nutrition supplements enriched with fish oil are widely used for the recovery of the nutritional status of hospitalized patients, due to the omega‐3 fatty acids content. However, they are targets of adulteration. This study evaluates the lipid quality of five brands of oral/enteral nutrition supplements incorporated with fish oil, available on the Brazilian market (Brazil, Holland, and Germany). The fatty acids are quantified by gas chromatography–flame ionization detection, and the lipid profile is acquired by direct electrospray ionization–mass spectrometry, to assess how fatty acids are present in those samples. The eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents found ranged from 1.54 to 19.36% and 4.34 to 27.29%, respectively, in the form of triacylglycerols. However, brand 1 presents the lowest levels of EPA + DHA in its lipid composition, and in three brands, the addition of medium chain triglycerides is identified. The lipid quality assessment of these supplements allows an informed choice of appropriate supplements for the nutritional support of patients. Practical Applications: The study highlights and provides information of the lipid composition and fatty acids of oral/enteral nutrition supplements enriched with fish oil, indicated for malnourished patients. The findings allow health professionals to make a more informed choice of oral/enteral nutrition for the adequate treatment of patients. Fatty acids of five brands of oral/enteral nutrition supplements enriched with fish oil and available on the Brazilian market are quantified by gas chromatography–flame ionization detection, and the lipid profile is acquired by electrospray ionization–mass spectrometry. No lipid pattern among the samples is identified.

show abstract

“…The fatty acid methyl esters (FAMEs) of the heads were prepared by total lipid methylation, as described by Figueiredo et al (2016). The FAMEs were separated by gas chromatography (GC) in a Thermo Scientific™ TRACE™ Ultra Gas chromatograph (Thermo Scientific™, USA), fitted with a flame ionization detector (FID) and a fused-silica capillary column (100 m × 0.25 mm i.d., 0.25 μm cyanopropyl CP-7420 select FAME).…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

Effect of peanut addition to the cafeteria diet on adiposity and inflammation in zebrafish (Danio rerio)

Néia

Ambrosio‐Albuquerque

Figueiredo

et al. 2018

Food and Agricultural Immunology

Self Cite

View full text Add to dashboard Cite

Zebrafish (Danio rerio) emerged as a model of diet-induced obesity because of its genetic homology to humans. Peanut is a rich source of monounsaturated fatty acid and its consumption is associated with decreased inflammatory markers and obesity control. This study evaluated the effects of peanut addition to the cafeteria diet (CAF) by analysis of fatty acids into the head, adiposity and expression of TNF, IL6 and FASN genes using zebrafish as experimental model. The zebrafish were maintained in tanks for 60 days and treated with standard (ST) and CAF diets, respectively. The CAF diet increased the oleic acid content in zebrafish heads, however the body weight, body mass index, adipose tissue and expression of inflammatory and lipid metabolism genes did not differ between the groups. This study suggests that the addition of peanut in the CAF diet can control weight gain, the inflammatory markers and lipid metabolism in zebrafish model.

show abstract

Fast derivatization of fatty acids in different meat samples for gas chromatography analysis

Cited by 34 publications

References 14 publications

Assessment of Adulteration of Cosmetics Based on Vegetable Oils by GC-FID and Lipid Profile Using Direct Infusion Electrospray Ionization Mass Spectrometry (ESI-MS)

Assessment of Adulteration of Cosmetics Based on Vegetable Oils by GC-FID and Lipid Profile Using Direct Infusion Electrospray Ionization Mass Spectrometry (ESI-MS)

Fatty Acid Composition and Lipid Profile of Oral/Enteral Nutrition Supplements Available on the Brazilian Market

Effect of peanut addition to the cafeteria diet on adiposity and inflammation in zebrafish (Danio rerio)

Contact Info

Product

Resources

About