Free fatty acid profiling of Greek yogurt by liquid chromatography-high resolution mass spectrometry (LC-HRMS) analysis

Mantzourani, Christiana; Batsika, Charikleia S.; Kokotou, Maroula G.; Kokotos, George

doi:10.1016/j.foodres.2022.111751

Cited by 13 publications

(9 citation statements)

References 24 publications

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“…The fatty acid profile of the lyophilised purslanefortified yoghurts was compatible with those of the yoghurts fortified with essential oil of purslane (Salehi et al 2021a). The fatty acid profile of regular yoghurts was also in accordance with a previous study (Mantzourani et al 2022). Butyric and stearic acids were the most abundant fatty acids in both fortified and regular yoghurts.…”

Section: Fatty Acid Profile Of Fortified Yoghurtssupporting

confidence: 90%

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The optimisation of processing and storage conditions of lyophilised purslane‐fortified yoghurts by central composite design

Satkın,

Aktas

2023

Int J of Dairy Tech

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The objectives of this study were to manufacture lyophilised purslane‐fortified yoghurts in order to improve the functional properties of yoghurt and to optimise processing and storage conditions of fortified yoghurts. A central composite design was created by considering the storage time (5–12 days), lyophilised purslane concentration (0.25–0.5%) and starter culture ratio (1–3%) as factors. The fortified yoghurts were supplemented by phenolics (up to 36.94 mg gallic acid equivalent per kg) and linoleic acid (3.15–11.31%). The optimal fortified yoghurt processing and storage parameters were determined to be 0.55% lyophilised purslane, 3.41% starter culture ratios and 5 days of storage at 4°C.

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Section: Fatty Acid Profile Of Fortified Yoghurtssupporting

confidence: 90%

“…The fatty acid profile of regular yoghurts was also in accordance with a previous study (Mantzourani et al . 2022). Butyric and stearic acids were the most abundant fatty acids in both fortified and regular yoghurts.…”

Section: Resultsmentioning

confidence: 99%

The optimisation of processing and storage conditions of lyophilised purslane‐fortified yoghurts by central composite design

Satkın,

Aktas

2023

Int J of Dairy Tech

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“…The solution was filtered using a filter (Chromafil RC 0.20 µm, 25 mm), and 400 µL of isopropanol and 500 µL of water were added to 100 µL of it. The final solution was further analyzed according to Mantzourani et al [15]. Further details can be found in the Supplementary material.…”

Section: Untargeted Profiling By Lc-ms/msmentioning

confidence: 99%

Exploring the Chemical Composition and Antioxidant Properties of Apricot Kernel Oil

et al. 2023

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Apricot kernels are known to be rich in bioactive compounds such as polyphenols, which have applications in various fields such as cosmetology and the food industry. However, the extraction of these compounds has not been extensively studied. In this study, we aimed to extract oil from apricot kernels and investigate its composition and antioxidant properties. Samples from two years of apricot cannery by-products were used in the study. We employed a common extraction procedure using hexane as a solvent, followed by an analysis of the oil’s fatty acid composition and determination of its antioxidant properties using several methods. Our results indicated that the oil extracted from apricot kernels is rich in oleic and palmitoleic acids, which exhibit health benefits. As regards the volatile compounds of the oil, 2-methyl propanal, benzaldehyde, and benzyl alcohol were detected as the main compounds. Benzaldehyde was also found to be the main component of the essential oil of the kernel. Furthermore, the oil exhibited low antioxidant activity, as demonstrated by its ability to scavenge free radicals. Overall, our findings suggest that apricot kernels are a valuable source of oil with potential applications in the food and cosmetic industries.

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“…Recently, we have uncovered the previously unrecognized family of SHFAs in milk, human plasma and yogurt [ 32 , 33 , 34 ]. We have shown that hydroxypalmitic and hydroxystearic acids exhibit growth inhibitory activities against various human cancer cell lines [ 32 ].…”

Section: Resultsmentioning

confidence: 99%

Targeted and Suspect Fatty Acid Profiling of Royal Jelly by Liquid Chromatography—High Resolution Mass Spectrometry

Mantzourani

Kokotou

2023

Biomolecules

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Royal jelly (RJ) is a bee product produced by the mandibular and hypopharyngeal glands of worker honeybees which has attracted special attention because of its numerous pharmacological activities and its applications to dermatology and cosmetics. In 2020, we demonstrated a liquid chromatography–high resolution mass spectrometry (LC–HRMS) method for the determination of seven medium-chain FFAs in RJ samples. The aim of the present work was to extend our studies on FA profiling of RJ, exploring the presence of common long-chain saturated, mono-unsaturated and poly-unsaturated free FAs in RJ samples using this LC–HRMS method. Among twenty common FAs studied by a targeted approach, palmitic acid, stearic acid and oleic acid were found at concentrations higher than the rest of the FAs (the concentrations of these three acids ranged from 37.4 to 48.0, from 17.7 to 24.0 and from 9.4 to 11.1 mg/100 g of fresh RJ, respectively). The high mass accuracy of LC–HRMS allowed the application of a suspect approach, which enabled the exploration of various C9 and C11 FAs, as well as hydroxylated C12 FAs. Nonenoic acid was indicated as the most abundant among these acids. In addition, for the first time, the presence of a variety of regio-isomers of hydroxymyristic, hydroxypalmitic and hydroxystearic acids was demonstrated in RJ samples.

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Free fatty acid profiling of Greek yogurt by liquid chromatography-high resolution mass spectrometry (LC-HRMS) analysis

Cited by 13 publications

References 24 publications

The optimisation of processing and storage conditions of lyophilised purslane‐fortified yoghurts by central composite design

The optimisation of processing and storage conditions of lyophilised purslane‐fortified yoghurts by central composite design

Exploring the Chemical Composition and Antioxidant Properties of Apricot Kernel Oil

Targeted and Suspect Fatty Acid Profiling of Royal Jelly by Liquid Chromatography—High Resolution Mass Spectrometry

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