Separation of dietary omega‐3 and omega‐6 fatty acids in food by capillary electrophoresis

Soliman, Laiel C.; Donkor, Kingsley K.; Church, John S.; Cinel, Bruno; Prema, D; Dugan, M. E. R.

doi:10.1002/jssc.201300738

Cited by 19 publications

(14 citation statements)

References 24 publications

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“…In this sense, omega‐3 and omega‐6 FAs have been determined in flax seed and oils (e.g. in a combination of flax seed oil, sunflower seed oil, sesame seed oil, rice oil, oat germ oil, coconut oil, and primrose oil) and a selection of grass‐fed and grain‐fed beef muscle samples by CZE‐UV . Using 40 mM borate buffer (pH 9.5) with 50 mM SDS, 10 mM β‐CD, and 10% ACN separation of 15 polyunsaturated omega‐3 and ‐6 FAs including α‐linolenic acid, γ‐linolenic acid, eicosapentaenoic acid, docosapentaenoic acid, and arachidonic acid among others, could be separated.…”

Section: Lipidsmentioning

confidence: 99%

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

et al. 2015

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This review work presents and discusses the main applications of capillary electromigration methods in food analysis and Foodomics. Papers that were published during the period February 2013-February 2015 are included following the previous review by Garcia-Cañas et al. (Electrophoresis, 2014, 35, 147-169). Analysis by CE of a large variety of food-related molecules with different chemical properties, including amino acids, hazardous amines, peptides, proteins, phenols, polyphenols, lipids, carbohydrates, DNAs, vitamins, toxins, contaminants, pesticides, residues, food additives, as well as small organic and inorganic compounds. This work includes recent results on food quality and safety, nutritional value, storage, bioactivity, as well as applications of CE for monitoring food processing. The use, among other CE developments, of microchips, CE-MS, and chiral CE in food analysis and Foodomics is also discussed.

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Section: Lipidsmentioning

confidence: 99%

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

et al. 2015

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“…A modified method by Folch and coworkers (Folch et al 1957) was used to extract the lipids from trimmed ground beef followed by saponification and another extraction to isolate the fatty acids (Soliman et al 2013). A recovery standard (C19:2n-6) was also added to each sample to evaluate the efficacy of the procedure.…”

Section: Sample Analysismentioning

confidence: 99%

“…Fat was manually trimmed prior to extractions. The detailed procedure for extracting crude lipid from beef muscle tissue has already been described previously (Soliman et al 2013). After extraction, lipid extracts were dissolved in 1 mL chloroform and stored in a −20°C freezer until further analysis.…”

Section: Extraction and Saponificationmentioning

confidence: 99%

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Determination of Fatty Acids in Beef by Liquid Chromatography-Electrospray Ionization Tandem Mass Spectrometry

et al. 2015

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A method was developed to separate, identify, and quantify 28 fatty acids of potential health relevance using liquid chromatography/electrospray ionizationmass spectrometry (LC/ESI-MS). Optimization of the experimental factors enabled baseline separation of the fatty acids including three pairs of closely related fatty acid isomers (C18:3n-3 and C18:3n-6; C18:1 and C18:1 t; and C20:3n-3 and C20:3n-6) that are challenging to separate. The limits of detection ranged from 0.01 to 0.26 mg L −1 for the 28 fatty acids, and average recovery (mean, n =4) was found to be 102 ±12 %. In addition, the proposed method was validated using a quality control standard mix of fatty acids which yielded acceptable precision and accuracy. Fatty acid concentrations in conventional grain-fed and organic grass-fed beef were determined, and the results show that grass-fed beef have a lower omega-6 to omega-3 ratio (1.6-2.8) compared to grain-fed beef (9.3-13.5). Principal component analysis (PCA) was applied on the resulting data to find correlations between significant fatty acid composition and the diet of beef samples.

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“…Soliman et al [13] developed a simple direct MEKC method for the simultaneous determination of 15 omega-3 (n-3) and omega 6 (n-6) relevant fatty acids. The separation was achieved using 40 mMsodium borate buffer at pH 9.50 containing 50 mMsodium dodecyl sulphate (SDS), 10 mM β-cyclodextrin, and 10% acetonitrile.The presence of two or more double bonds in their structures allows these fatty acids to absorb light at 214 nm, which eliminated possible spectral interference from saturated and monosatuated fatty acids present in the analyzed food samples.…”

Section: Mekc In Fatty Acid Determinationmentioning

confidence: 99%

Capillary Electrophoresis in the Analysis of Polyunsaturated Fatty Acids

Hancu

Tero-Vescan

Filip

et al. 2015

Acta Medica Marisiensis

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The aim of this study to inventory the main electrophoretic methods for identification and quantitative determination of fatty acids from different biological matrices. Critical analysis of electrophoretic methods reported in the literature show that the determination of polyunsaturated fatty acids can be made by: capillary zone electrophoresis, micellar electrokinetic chromatography and microemulsion electrokinetic chromatography using different detection systems such as ultraviolet diode array detection, laser induced fluorescence or mass -spectrometry. Capillary electrophoresis is a fast, low-cost technique used for polyunsaturated fatty acids analysis although their determination is mostly based on gas chromatography.Keywords: polyunsaturated fatty acids, capillary electrophoresis, omega 3 fatty acids Introduction Polyunsaturated fatty acids (PUFA) and especially the omega 3 fatty acids (FA) -eicosapentaenoic acid and docosahexaenoic acid and omega 6 FA -arachidonic acid present a special importance in physiological processes; fluidity of biological membranes is influenced by incorporating them into phospholipids structure.Due to the importance of FAs in different biochemistry and chemistry processes, elaboration of new methods of analysis for their determination represents a challenge and also a necessity for the analysts.The classical separation technique for FA analysis is the gas chromatography (GC)using flame ionization (FID) or mass spectrometry (MS) detectors. This FA methodology analysis involves firstly lipid fraction extraction, saponification reaction and then derivatization of the total FA content into fatty acid methyl esters (FAME) before injection in the GC equipment. Modern GC methods with high-quality capillary columns allow sensitive and reproducible FA analyses, as well as the characterization of complex mixtures of geometric isomers when combined with other chromatographic separations and spectroscopic identification. However GC analysis of FAshas its drawbacks related to the relatively long analysis times, the use of specialized expensive columns and to the necessity of precoloumn derivatization in order to improve volatility of the samples [1,2].Although GC is the predominant technique used for FAs analysis, high-performance liquid chromatography (HPLC) has also gained an important role in applications such as the handling of less usual samples, avoidance of degradation of heat-sensitive functional groups, and for micro-preparative purposes [3].

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Separation of dietary omega‐3 and omega‐6 fatty acids in food by capillary electrophoresis

Cited by 19 publications

References 24 publications

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

Determination of Fatty Acids in Beef by Liquid Chromatography-Electrospray Ionization Tandem Mass Spectrometry

Capillary Electrophoresis in the Analysis of Polyunsaturated Fatty Acids

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