Optimization of the GC method for routine analysis of the fatty acid profile in several food samples

Petrović, Marinko; Kezić, Nataša; Bolanča, Vesna

doi:10.1016/j.foodchem.2010.02.018

Cited by 89 publications

(55 citation statements)

References 18 publications

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“…Fatty acid profile Fatty acid profile analysis was carried out by Gas Chromatography (GC) instrument (Make -Perkin Elmer, Model -Auto System XL) according to the method suggested by Petrovic et al (2010). In case of cookies, fat was extracted by using soxhlet apparatus with petroleum ether as extracting solvent.…”

Section: Methodsmentioning

confidence: 99%

Effect of shortening replacement with flaxseed oil on physical, sensory, fatty acid and storage characteristics of cookies

Rangrej¹,

Shah²,

Patel³

et al. 2014

J Food Sci Technol

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Omega-3 fatty acid imparted good evidence of health benefits. Flaxseed oil, being the richest vegetarian source of alpha linolenic acid (omega-3 fatty acid), was incorporated in cookies by replacing shortening at level of 5 %, 10 %, 20 %, 30 %, 40 % and 50 %. Effect of shortening replacement with flaxseed oil on physical, textural and sensory attributes were investigated. Spread ratio and breaking strength of cookies increased as flaxseed oil level increased. Sensory score was not significantly affected up to 30 % shortening replacement with flaxseed oil as compared with the control cookies. Above 30 % flaxseed oil, sensory score was adversely affected. Fatty acid profile confirmed the enhancement of omega-3 fatty acid from 0 (control) to 14.14 % (30 % flaxseed oil cookies). The poly-unsaturated to saturated fatty acid ratio (P/S) increased from 0.088 (control) to 0.57 while ω -6 to ω -3 fatty acid ratio of flaxseed oil cookies decreased from 4.51 (control) to 0.65 in the optimized cookies. The data on storage characteristics of the control and 30 % flaxseed oil cookies showed that there was significant change in the moisture content, Peroxide value (PV) and overall acceptability (OAA) up to 28 days of storage at 45°C packed in polyethylene bags. Flaxseed oil cookies were acceptable up to 21 days of storage and afterwards noticeable off flavour was perceived.

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Section: Methodsmentioning

confidence: 99%

Effect of shortening replacement with flaxseed oil on physical, sensory, fatty acid and storage characteristics of cookies

Rangrej¹,

Shah²,

Patel³

et al. 2014

J Food Sci Technol

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show abstract

“…Currently, it is known that fish is one of the best omega 3 PUFAs sources, particularly those with high fat contents, like mackerel, tuna, sardine, and mostly salmon. It is important to highlight that each species has different ALA, EPA, and DHA contents due to a number of factors like each species metabolic characteristics, diet, and fishing season, among others (5,6).…”

Section: Introductionmentioning

confidence: 99%

COMPARISON AND VALIDATION OF a FAST METHOD FOR THE EXTRACTION AND QUANTIFICATION OF Α-Linolenic, EICOSAPENTAENOIC, AND DOCOSAHEXAENOIC FATTY ACIDS

Castrillón

Laverde

Rodríguez

et al. 2016

Vitae

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Background: Omega 3 family fatty acids are currently widely studied for the diverse effects they have on cardiovascular disease risk factors. Seafood is the main natural source of these compounds. Objetives: In this paper the accuracy is verified on the fat extraction in fish, between two methods, using one of the most employees as it is the Bligh & Dyer since 1959, compared with SOXTEC, one more updated method with more modern equipment and validated quantification method for some omega 3 fatty acids by gas chromatography. Methods: Fat extraction was performed by SOXTEC and Bligh & Dyer with the use of a Certified Reference Material (SRM 1946). After having assessed the accuracy of both systems, a quantification method of α-Linolenic, Eicosapentaenoic, and Docosahexaenoic fatty acids was validated through gas chromatography. Results: It was found that the method proposed by Bligh & Dyer in 1959 is the most accurate because it showed better recovery percentages. Also, it was found that the quantification validation method of the most important omega 3 fatty acids complies with every parameter assessed throughout the validation. Conclusions: In conclusion SOXTEC being a more modern method which uses the latest technology, the Bligh & Dyer is the most effective method for removing fat in fish and gas chromatography allows quantification of fatty acids with precision and accuracy as meets the evaluated parameters.

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“…The fatty acid composition of the dietary oils was determined using a gas chromatography system equipped with a DB-23 column 60 m 25 mm 0.15 μm, J&W Scientific, CA, USA as reported previously by Petrovic et al 16 .…”

Section: Biochemical Analysismentioning

confidence: 99%

Effects of <i>Aster scaber</i> Seed Oil Containing <i>trans</i>-Δ3 Fatty Acids on Lipid Profiles of Hamsters and Rats

et al. 2015

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Optimization of the GC method for routine analysis of the fatty acid profile in several food samples

Cited by 89 publications

References 18 publications

Effect of shortening replacement with flaxseed oil on physical, sensory, fatty acid and storage characteristics of cookies

Effect of shortening replacement with flaxseed oil on physical, sensory, fatty acid and storage characteristics of cookies

COMPARISON AND VALIDATION OF a FAST METHOD FOR THE EXTRACTION AND QUANTIFICATION OF Α-Linolenic, EICOSAPENTAENOIC, AND DOCOSAHEXAENOIC FATTY ACIDS

Effects of <i>Aster scaber</i> Seed Oil Containing <i>trans</i>-Δ3 Fatty Acids on Lipid Profiles of Hamsters and Rats

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