Simplified Method for the Simultaneous Gas Chromatographic Determination of Fatty Acid Composition and Cholesterol in Food

Paterson, Eva; Amadò, Renato

doi:10.1006/fstl.1996.0166

Cited by 12 publications

(10 citation statements)

References 13 publications

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“…Data on the precision of tissue FA analysis could not be found, but such data have been reported for the analysis of relative FA content in foods. CV ranging from 0.6 to 10.7% were reported only for those FA with concentrations above 0.1 mg per g fresh sample (22). With the method presented here, the quantification limit was lower, at only 0.01 mg per g sample.…”

Section: Discussionmentioning

confidence: 63%

Analysis of FA contents in individual lipid fractions from human placental tissue

Klingler

Demmelmair

Larqué

et al. 2003

Lipids

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Data on FA contents in the human placenta are limited. Different methods have been used for the FA analysis, and only percentage results have been presented. We developed and evaluated a method for the determination of FA concentrations in placental tissue. Lipids were extracted from placental tissue with a chloroform/methanol mixture; and phospholipids (PL), nonesterified FA (NEFA), TG, and cholesterol esters (CE) were isolated by TLC. Individual lipid fractions were derivatized with methanolic hydrochloric acid, and the FAME were quantified by GC with FID. The CV of intra-assay (n = 8) of absolute concentrations were evaluated for FA showing a tissue content > 0.01 mg/g. CV ranges were 4.6-11.0% for PL, 6.4-9.3% for NEFA, 6.1-8.9% for TG, and 11.4-16.3% for CE. The relative FA composition across a term placenta indicated no differences between samples of central and peripheral locations of maternal and fetal site (CV 0.5-9.9%), whereas the absolute FA concentrations were only reproducible in the PL fraction (CV 7.0-12.8%). The method shows a reasonably high precision that is well suited for physiological and nutritional studies.

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Section: Discussionmentioning

confidence: 63%

Analysis of FA contents in individual lipid fractions from human placental tissue

Klingler

Demmelmair

Larqué

et al. 2003

Lipids

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“…In addition, chops stored in vaccum bags at (30 o C were used for the analysis of cholesterol and fatty acid composition as per the simplified method of Paterson and Amado (1997). Briefly, minced and homogenized samples of chops were weighed and added to a 25-mL screw-capped test tube with 4.5 mL of 1% pyrogallol in methanol and 0.5 mL of 50% potassium hydroxide solution, and the contents hydrolyzed in a shaking water bath for 1 h under continuous stirring at 60 o C. After cooling to room temperature, 2.5 mL of de-ionized water was added, followed by 5 mL of hexane, and the samples were vortexed for 2 min.…”

Section: Sampling Processing and Analysismentioning

confidence: 99%

Effect of lecithin with or without chitooligosaccharide on the growth performance, nutrient digestibility, blood metabolites and pork quality of finishing pigs

Kim¹,

Shinde²,

Chae³

2008

Can. J. Anim. Sci.

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. 2008. Effect of lecithin with or without chitooligosaccharide on the growth performance, nutrient digestibility, blood metabolites and pork quality of finishing pigs. Can. J. Anim. Sci. 88: 283Á292. Two experiments were conducted to evaluate the effect of dietary lecithin with or without chitooligosaccharide (COS) on the performance, blood metabolites, pork cholesterol, fatty acid composition and quality of finishing pigs. In exp. 1, 36 pigs (Landrace )Yorkshire )Duroc, 84.590.60 kg initial body weight) were fed lecithin at 0, 2.5 or 5.0% of the diet. Lecithin improved average daily gain (16%) and feed conversion ratio, and did not affect apparent nutrient digestibility. On day 28, lecithin decreased serum total and low density lipoprotein (LDL) cholesterol (34 and 77%, P 00.016), and increased serum triglyceride (P 00.048). Lecithin did not affect carcass characteristics and pork quality, but increased myristic and alinolenic acid and reduced palmitoleic acid in pork. Experiment 2 involved 108 pigs (85.090.76 kg initial body weight) in a 2 )2 factorial arrangement of treatments, wherein two levels of lecithin (low, 2.5 and high, 5.0%) and COS (0.0 and 0.1%) were used. Addition of COS in diets containing lecithin reduced pork cholesterol (16.4%) and oleic acid (28.3%), and did not affect performance, nutrient digestibility, blood metabolites and pork quality. In conclusion, these results suggest that lecithin improved the growth performance of finishing pigs and inclusion of COS reduced the amount of cholesterol in pork.Key words: Lecithin, COS, performance, nutrient digestibility, pork quality Kim, W.-T., Shinde, P. et Chae, B. J. 2008. Incidence de la le´cithine contenant ou pas des chito-oligosaccharides sur la croissance des porcs de finition, la digestibilite´des e´le´ments nutritifs, les me´tabolites du sang et la qualite´de la viande. Can. J. Anim. Sci. 88: 283Á292. Les auteurs ont effectue´deux expe´riences afin d'e´valuer l'impact de la le´cithine contenant ou pas des chito-oligosaccharides (COS) sur la croissance des porcs de finition, les me´tabolites du sang, la concentration de choleste´rol dans la viande, la composition des acides gras et la qualite´de la viande. Dans la premie`re, ils ont donne´a3 6 porcs (Landrace )Yorkshire )Duroc, 84,590,60 kg de poids initial) une ration contenant 0, 2,5 ou 5,0 % de le´cithine. La le´cithine augmente le gain quotidien moyen (16 %) et l'indice de consommation sans modifier la digestibilite´apparente des nutriments. Au 28 e jour, la le´cithine avait diminue´la concentration de choleste´rol total et de choleste´rol LDL dans le sang (34 et 77 %, P00,016) et augmente´celle de triglyce´rides (P 00,048). La le´cithine n'a aucune incidence sur les proprie´te´s de la carcasse ni sur la qualite´de la viande, mais elle accroıˆt la concentration d'acide myristique et d'acide alinole´nique tout en diminuant celle d'acide palmitole´ique dans la viande. La deuxie`me expe´rience portait sur 108 porcs (85,090,76 kg de poids initial) re´partis en une disposition factorielle 2...

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“…Tissues were homogenized and one gram of sample was extracted with chloroform-methanol (2:1 v/v) according to Folch et al (1957). The fatty acid composition in extracts was determined as described by Rotenberg and Andersen (1980) and Paterson and Amado (1997). The fatty acid methyl esters were separated and quantified using a gas chromatography apparatus (Hewlett-Packard, model 5890 series II), equipped with an on-column injector (HP 6890), a 30 m × 0.32 mm internal diameter, 0.25 μm film thickness capillary column (HP-225), and a flame ionization detector.…”

Section: Chemical Analysismentioning

confidence: 99%

The inﬂuence of white lupin seeds in diets supplemented with fats of animal or plant origin on the fatty acid composition of broiler tissues

Mieczkowska¹,

Smulikowska²

2005

J. Anim. Feed Sci.

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Two experiments were conducted, each with 80 broiler chickens allocated to four groups of 20 birds. All diets were wheat-based and isoproteinous. In Experiment 1, the diets were prepared with or without 300 g of white lupin cv. Bardo per kg; either soya oil (diets S and SL) or tallow (diets T and TL) was added to equalize crude fat content. In Experiment 2, diets were prepared with or without 200 g lupin/kg and were supplemented either with lard (diets L and LL) or rapeseed oil (diets R and RL) to be isoenergetic. In Experiment 1, starter diets were fed between days 8 and 36, from 22 to 28 days a balance trial was performed on 8 birds from each group. In Experiment 2, starter, grower and finisher diets were fed from days 10 to 46 of life. At the end of the experiment, 12 birds from each group were slaughtered and the fatty acid composition of lipids in breast muscles, hearts and abdominal fat pads was analysed by gas chromatography.In Experiment 1, the fat digestibility in diet T was 0.60, in diet TL 0.78 (P<0.05), however, performance was lower in the TL group (P<0.05). In Experiment 2 the performance of chickens did not differ among groups. In spite of the large differences in fatty acid composition of diets, oleic acid dominated in the lipids deposited in the body of all chickens, except those fed diet S. Inclusion of lupin into diets caused an increase in the concentration of oleic and α-linolenic acids, while, with the exception of group SL, it did not significantly affect the concentration of linoleic acid in broiler tissue lipids. Due to this, the n-6/n-3 PUFA ratio in broilers fed diets with lupin was lower than in the respective controls. White lupin seeds may be used as a source of α-linolenic acid in balanced chicken diets and may favourably modify the fatty acid composition of carcass lipids and thus the health attributes of broiler meat.

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Simplified Method for the Simultaneous Gas Chromatographic Determination of Fatty Acid Composition and Cholesterol in Food

Cited by 12 publications

References 13 publications

Analysis of FA contents in individual lipid fractions from human placental tissue

Analysis of FA contents in individual lipid fractions from human placental tissue

Effect of lecithin with or without chitooligosaccharide on the growth performance, nutrient digestibility, blood metabolites and pork quality of finishing pigs

The inﬂuence of white lupin seeds in diets supplemented with fats of animal or plant origin on the fatty acid composition of broiler tissues

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