Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle

Abstract

A procedure for the determination of volatile compounds derived from lipid oxidation of fish muscle samples is presented. Analytes are concentrated on a solid-phase microextraction fiber employed in the headspace mode (HS-SPME), and selectively determined using gas chromatography in combination with mass spectrometry (GC-MS). The influence of several parameters on the efficiency of microextraction such as type of fiber, volume of sample, time, temperature, salting-out effect and stirring was systematically investigated. A saline extraction of fish muscle followed by incubation on a Carboxen-polydimethylsiloxane fiber during 30min at 60 degrees C gave the most effective and accurate extraction of the analytes. Quantification of them was performed by MS in the selected ion monitoring mode and by the internal standard method. Satisfactory linearity, repeatability and quantification limits were achieved under these conditions. The method was applied to the determination of the volatile compounds associated to oxidation of Atlantic horse mackerel (Trachurus trachurus) minced muscle and excellent correlations were obtained with chemical indexes for monitoring lipid oxidation as peroxide value and thiobarbituric acid reactive substances. This combined technique is fast, simple, sensitive, inexpensive and useful to monitor target compounds associated to fish rancidity as 1-penten-3-ol, 2,3-pentanedione or 1-octen-3-ol.

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

“…This method provides many advantages over other ones, including easy manipulation and experimental set up, short sampling times, easy automation and high sensitivity [81]. A number of authors have applied this method for food lipid oxidation determinations [80,82]. Its main drawback is that fibre degradation and contamination occurs quite rapidly, thus replacement is required periodically.…”

Natural antioxidants in the stability of ray liver oil

“…In contrast, use of antioxidants effectively inhibited the formation of this compound in the oil studied (Table 2). This compound is formed by the action of the 15-lipoxygenese on EPA (20:5 n-3) (IGLESIAS & MEDINA, 2008). Volatile compounds such as 1-penten-3-ol, and 2,4-heptadienal have been identified in fish oil (HSIEH et al, 1989) and associated in the oxidation process, as contributors of off-flavors.…”

“…It has been shown that ray liver constitutes a rich source of ω-3 fatty acids, with EPA + DHA contents similar to cod oil and other marine species (NAVARRO-GARCIA et al, 2010). Thus, ray (Rhinoptera bonasus) liver oil could be used as an alternative source for ω-3 PUFA´s; however, due to the high degree of instauration of these oils, special care has to be taken in order to avoid lipid oxidation and rancidity, which can affect its shelf life (IGLESIAS & MEDINA, 2008). In order to avoid this problem, antioxidants have been commonly used as an indispensable tool to improve the oil shelf life (BARTEE, Navarro-García et al et al, 2007).…”

Antioxidant activities and selected characteristics of gelatin hydrolysates from seabass (Lates calcarifer) skin as affected by production processes

“…This result suggested that hydrolysis of gelatin during extraction could reduce the hydrolysis time at high temperature, leading to the lower abundance of volatile lipid oxidation products. Iglesias and Medina (2008) reported that propanal, 1-penten-3-ol, 2,3-pentanedione, hexanal and 1-octen-3-ol were the main volatile compounds formed during the storage of Atlantic horse mackerel muscle at 4°C. Varlet et al (2006) reported that carbonyl compounds including 4-heptenal, octanal, decanal, and 2,4-decadienal were responsible for the fishy odour of salmon flesh.…”

“…Volatile compounds in gelatin hydrolysate samples were determined using solid-phase microextraction gas chromatography mass spectrometry (SPME-GC-MS) following the method of Iglesias and Medina (2008) with a slight modification.…”