Rapid classification and quantification of marine oil omega-3 supplements using ATR-FTIR, FT-NIR and chemometrics

Karunathilaka, Sanjeewa R.; Choi, Sang Sik; Mossoba, Magdi M.; Yakes, Betsy Jean; Brückner, Lea; Ellsworth, Zachary; Srigley, Cynthia T.

doi:10.1016/j.jfca.2018.12.009

Cited by 32 publications

(33 citation statements)

References 28 publications

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“…Other edible oils and fats have been classified by multivariate statistical techniques using FTIR data. It is the case of vegetable oils such as olive, sesame, hazelnut, canola, palm, soybean, cotton seed, rice bran, corn, coconut, or sunflower oils [ 38 , 39 , 40 , 41 ], fish oils [ 42 , 43 ], and animal fats, especially poultry lipids, lard, lamb, and cow fats [ 44 , 45 , 46 ]. The presence of cis-trans isomerization was evaluated in some edible oils [ 40 , 41 , 44 ].…”

Section: Resultsmentioning

confidence: 99%

Fatty Acid Profile of Lipid Fractions of Mangalitza (Sus scrofa domesticus) from Northern Romania: A GC-MS-PCA Approach

Petroman

Popescu

Szakal

et al. 2021

Foods

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Mangalitza pig (Sus scrofa domesticus) becomes more popular in European countries. The goal of this study was to evaluate the fatty acid profile of the raw and thermally processed Mangalitza hard fat from Northern Romania. For the first time, the gas chromatography-mass spectrometry-Principal component analysis technique (GC-MS-PCA)—was applied to evaluate the dissimilarity of Mangalitza lipid fractions. Three specific layers of the hard fat of Mangalitza from Northern Romania were subjected to thermal treatment at 130 °C for 30 min. Derivatized samples were analyzed by GC-MS. The highest relative content was obtained for oleic acid (methyl ester) in all hard fat layers (36.1–42.4%), while palmitic acid was found at a half (21.3–24.1%). Vaccenic or elaidic acids (trans) were found at important concentrations of 0.3–4.1% and confirmed by Fourier-transform infrared spectroscopy. These concentrations are consistently higher in thermally processed top and middle lipid layers, even at double values. The GC-MS-PCA coupled technique allows us to classify the unprocessed and processed Mangalitza hard fat specific layers, especially through the relative concentrations of vaccenic/elaidic, palmitic, and stearic acids. Further studies are needed in order to evaluate the level of degradation of various animal fats by the GC-MS-PCA technique.

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Section: Resultsmentioning

confidence: 99%

Fatty Acid Profile of Lipid Fractions of Mangalitza (Sus scrofa domesticus) from Northern Romania: A GC-MS-PCA Approach

Petroman

Popescu

Szakal

et al. 2021

Foods

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“…The bands appearing in the 2950-2800 cm −1 range can be assigned to C-H stretching of the methyl and methylene backbones of lipids. The distinctive peak appearing around 3000 cm −1 indicates a stretching vibration of a cis double-bond of unsaturated fatty acids in most fish and marine oils due to their high concentration of DHA (C22:6) and EPA (C20:5) [64,67] The peak associated with this double bond appeared at 3005.8 cm −1 in olive oil, 3008.9 cm −1 in sunflower oil, and 3013.5 ± 0.1 cm −1 in thraustochytrid oil (MAN65 and MAN70). These observations indicate that MAN65 and MAN70 oil had a higher degree of unsaturation compared to sunflower oil and olive oil.…”

Section: Characteristic Ftir Spectra Of Thraustochytrid Oilmentioning

confidence: 99%

“…Representative FTIR spectra of thraustochytrid oils (MAN65 and MAN70) and commercial olive and sunflower oils are shown in Figure 5. The characteristic spectral features of these oils were determined according to FTIR studies on PUFA-rich oils [64][65][66][67]. In thraustochytrid oil, the fist high-wavenumber region with strong triplet bands appeared in the 3020-2800 cm −1 range.…”

Section: Characteristic Ftir Spectra Of Thraustochytrid Oilmentioning

confidence: 99%

Physicochemical Characteristics of Protein Isolated from Thraustochytrid Oilcake

Tran

Miranda

Mouradov

et al. 2020

Foods

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The oil from thraustochytrids, unicellular heterotrophic marine protists, is increasingly used in the food and biotechnological industries as it is rich in omega-3 fatty acids, squalene and a broad spectrum of carotenoids. This study showed that the oilcake, a by-product of oil extraction, is equally valuable as it contained 38% protein/dry mass, and thraustochytrid protein isolate can be obtained with 92% protein content and recovered with 70% efficiency. The highest and lowest solubilities of proteins were observed at pH 12.0 and 4.0, respectively, the latter being its isoelectric point. Aspartic acid, glutamic acid, histidine, and arginine were the most abundant amino acids in proteins. The arginine-to-lysine ratio was higher than one, which is desired in heart-healthy foods. The denaturation temperature of proteins ranged from 167.8–174.5 °C, indicating its high thermal stability. Proteins also showed high emulsion activity (784.1 m2/g) and emulsion stability (209.9 min) indices. The extracted omega-3-rich oil melted in the range of 30–34.6 °C and remained stable up to 163–213 °C. This study shows that thraustochytrids are not only a valuable source of omega 3-, squalene- and carotenoid-containing oils, but are also rich in high-value protein with characteristics similar to those from oilseeds.

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“…Further overlapping stretching modes from EPA-rich 2919 and 2872 cm −1 , corresponding to the asymmetric CH3, antisymm symmetric CH2 stretching, respectively [42,43]. The higher intensity o cm −1 with respect to the bands at 2964, 2919 and 2872 cm −1 confirms PUFAs content [44] of 80%, according to the producer. It is also remark 1748 cm −1 attributed to the ester and acid groups stretching vibrations [40,45].…”

Section: Accelerated Stability Testmentioning

confidence: 76%

Room Temperature Nanoencapsulation of Bioactive Eicosapentaenoic Acid Rich Oil within Whey Protein Microparticles

Escobar-García¹,

Prieto

Pardo-Figuerez

et al. 2021

Nanomaterials

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In this study, emulsion electrospraying assisted by pressurized gas (EAPG) has been performed for the first time to entrap ca. 760 nm droplets of the bioactive eicosapentaenoic acid (EPA)-rich oil into whey protein concentrate (WPC) at room temperature. The submicron droplets of EPA oil were encapsulated within WPC spherical microparticles, with sizes around 5 µm. The EPA oil did not oxidize in the course of the encapsulation performed at 25 °C and in the presence of air, as corroborated by the peroxide value measurements. Attenuated Total Reflection—Fourier Transform Infrared spectroscopy and oxygen consumption tests confirmed that the encapsulated EPA-rich oil showed increased oxidative stability in comparison with the free oil during an accelerated oxidation test under ultraviolet light. Moreover, the encapsulated EPA-rich oil showed increased thermal stability in comparison with the free oil, as measured by oxidative thermogravimetric analysis. The encapsulated EPA-rich oil showed a somewhat reduced organoleptic impact in contrast with the neat EPA oil using rehydrated powdered milk as a reference. Finally, the oxidative stability by thermogravimetric analysis and organoleptic impact of mixtures of EPA and docosahexaenoic acid (DHA)-loaded microparticles was also studied, suggesting an overall reduced organoleptic impact compared to pure EPA. The results here suggest that it is possible to encapsulate 80% polyunsaturated fatty acids (PUFAs)-enriched oils by emulsion EAPG technology at room temperature, which could be used to produce personalized nutraceuticals or pharmaceuticals alone or in combination with other microparticles encapsulating different PUFAs to obtain different targeted health and organoleptic benefits.

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Rapid classification and quantification of marine oil omega-3 supplements using ATR-FTIR, FT-NIR and chemometrics

Cited by 32 publications

References 28 publications

Fatty Acid Profile of Lipid Fractions of Mangalitza (Sus scrofa domesticus) from Northern Romania: A GC-MS-PCA Approach

Fatty Acid Profile of Lipid Fractions of Mangalitza (Sus scrofa domesticus) from Northern Romania: A GC-MS-PCA Approach

Physicochemical Characteristics of Protein Isolated from Thraustochytrid Oilcake

Room Temperature Nanoencapsulation of Bioactive Eicosapentaenoic Acid Rich Oil within Whey Protein Microparticles

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