The analysis of fatty acids and related materials by gas-liquid chromatography

Ackman, R. G.

doi:10.1016/0079-6832(72)90003-1

Cited by 132 publications

(52 citation statements)

References 601 publications

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“…However, when using FID, the differential response must be considered and the correction factors must be increased. 18 Thus, it is necessary to validate the used equipment to verify the agreement between the theoretical response factors (T RF ) from those experimentally obtained (E RF ). The ideal situation is to get results in which the error factor is close to unity, so that the results have high accuracy.…”

Section: Resultsmentioning

confidence: 99%

Action of successive heat treatments in bovine milk fatty acids

Costa¹,

Lacerda²,

Santos³

et al. 2011

J. Braz. Chem. Soc.

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O estudo mostra a ação sucessiva dos tratamentos térmicos de pasteurização (75 o C por 15 s) e esterilização comercial por troca indireta de calor (140 o C for 6 s) sobre o perfil lipídico de leite bovino. Amostras de leite cru foram submetidas à pasteurização e então, à esterilização comercial (ultra-alta temperatura, UHT). A gordura de amostras de leite cru, de leite pasteurizado e de leite esterilizados comercialmente foi extraída. Após transesterificação, os ésteres metílicos dos ácidos graxos (FAMEs) foram analisados por cromatografia gasosa com detecção por ionização de chama (GC-FID). A quantificação revelou que para a maioria dos ácidos graxos (FA) encontrados não houve diferença significativa (p > 0,05) entre as amostras de leite cru e leite pasteurizado. Entretanto, foram encontradas diferenças significativas para 21 dos 26 ácidos graxos analisados (p > 0,05) para as amostras de leite cru e de leite esterilizado, incluindo o isômero predominante no leite do ácido linoléico conjugado (CLA-c9t11). Este fato evidencia a ação sucessiva dos tratamentos térmicos no perfil lipídico do leite.The action of successive pasteurization thermal treatments (75 o C for 15 s) and commercial sterilization by indirect heat exchange (140 o C for 6 s) was analyzed on the lipid profile of bovine milk. Raw milk samples were submitted to pasteurization and then were submitted to sterilization (ultra-high temperature, UHT). The fat of raw milk, pasteurized milk and commercially sterilized milk samples was extracted. After transesterification, the fatty acid methyl esters (FAMEs) were analyzed by gas chromatography with flame ionization detector (GC-FID). The quantification of fatty acids (FA) revealed that for most of the found fatty acids there was no significant difference (p > 0.05) between raw milk and pasteurized milk. However, it was found significant differences for 21 of the 26 analyzed fatty acids (p > 0.05) for the raw and sterilized milks, including the predominant isomer of the conjugated linoleic acid (CLAc9t11) of the milk. This fact evidences the successive action of heat treatments on milk lipid profile.

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Section: Resultsmentioning

confidence: 99%

Action of successive heat treatments in bovine milk fatty acids

Costa¹,

Lacerda²,

Santos³

et al. 2011

J. Braz. Chem. Soc.

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“…However, the differential response of the flame ionization detector must be taken into consideration and correction factors must be employed. 11 Thus, the validation of the equipment used is required to verify the agreement between the theoretical and the experimental response factors. The ideal is to obtain results with an error factor (EF) close to one, as in this way the results obtained will be highly accurate.…”

Section: Resultsmentioning

confidence: 99%

“…11 Next, the experimental response factors for the methyl esters were determined by analyzing a 189-19 (Sigma, USA) standard mixture in n-heptane containing these esters and 0.25 mg mL -1 methyl tricosanoate.…”

Section: Equipment Validationmentioning

confidence: 99%

Validation of the determination of fatty acids in milk by gas chromatography

Simionato¹,

Garcia²,

Santos³

et al. 2010

J. Braz. Chem. Soc.

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Foram analisados os ésteres metílicos de ácidos graxos (FAMEs) em amostras comerciais de leite empregando cromatografia gasosa acoplada ao detector por ionização em chama. Os ácidos graxos saturados (SFA) foram os mais abundantes. Os principais SFA encontrados foram o ácido palmítico (16:0), o ácido esteárico (18:0) e o ácido mirístico (14:0). Foram obtidas diferenças significativas (P < 0,500) entre as quantidades de ácido palmítico (276 ± 17 mg g -1 e 248 ± 20 mg g -1 ) e ácido mirístico (95 ± 5 mg g -1 e 85 ± 7 mg g -1 ) nas amostras analisadas. Entretanto, não foi observada uma diferença significativa para o ácido esteárico (113 ± 6 mg g -1 e 114 ± 11 mg g -1 ). O isômero conjugado do ácido linoleico (CLA) 18:2c9t11 foi detectado nas amostras e quantificado. Para este ácido, as diferenças encontradas nas amostras analisadas não foram significativas (10,4 ± 0,7 mg g -1 e 9,9 ± 0,6 mg g -1 ). A análise de uma amostra do material de referência certificado de leite (RM-8435 NIST) mostrou uma boa recuperação (> 80%) indicando que o método pode ser aplicado para determinar eficientemente ácidos graxos em amostras de leite e em produtos lácteos.Fatty acid methyl esters (FAMEs) in commercial milk samples were analyzed by gas chromatography coupled with flame ionization detection. The saturated fatty acids (SFA) were the most abundant. The major SFA were palmitic acid (16:0), estearic acid (18:0), and myristic acid (14:0). Significant differences (P < 0.500) were found between the amounts of palmitic acid (276 ± 17 mg g -1 and 248 ± 20 mg g -1 ) and myristic acid (95 ± 5 mg g -1 and 85 ± 7 mg g -1 ) in samples. However, no difference was observed for estearic acid (113 ± 6 mg g -1 and 114 ± 11 mg g -1 ). The conjugated linoleic acid (CLA) isomer 18:2c9t11 was detected in the samples and quantified. However, the differences found between the samples analyzed were not significant (10.4 ± 0.7 mg g -1 and 9.9 ± 0.6 mg g -1 ). The analysis of a certified reference powder milk sample (RM-8435 NIST) gave good recoveries (> 80%), indicating that the method can efficiently determine fatty acids in milk and dairy products.

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“…Teniendo en cuenta que los errores de la determinación de los ácidos grasos pueden ser hasta del 5% para los ácidos que se encuentran en la muestra en proporción superior al 10% (19), puede concluirse que la alteración de la muestra no es significativa. % sobre grasa ingerida % sobre dieta ingerida La Tabla IV resume los resultados obtenidos para las determinaciones realizadas sobre las 5 muestras utilizadas para conocer la composición de los lípidos no absorbidos.…”

Section: Resultados Y Discusiónunclassified

Absorción de grasas termoxidadas. I. Reproducibilidad y exactitud de las técnicas analíticas previas a la evaluación de los lípidos no absorbidos

Márquez‐Ruiz¹,

Pérez‐Camino²,

Ruı́z-Gutı́errez³

et al. 1991

Grasas y Aceites

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Absorption of thermoxidízed fats. I. Reproducibility and accuracy of the previous analytical techniques used for the evaluation of non-absorbed lipids.Reproducibility of the techniques used for isolation and separation of non-absorbed lipids present in feces from rats fed with diets containing heated oils are defined.Highly reproducible results have been found for total lipids, nonpolar fatty acid compositions. Results obtaines from extracted diets demonstrate both the absence of significant alteration and the complete extraction of the fat when compared to those obtained directly from the oils.Non-absorbed lipids from diets containing thermoxidized oils are characterized by high proportions of unsaponifiable compounds and polar fatty acids. KEY-WORDS: Analytical technique (accuracy) -Analytical technique (reproducibility) -Diet -Non absorbed lipid -Rat -Thermoxidized oil.

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The analysis of fatty acids and related materials by gas-liquid chromatography

Cited by 132 publications

References 601 publications

Action of successive heat treatments in bovine milk fatty acids

Action of successive heat treatments in bovine milk fatty acids

Validation of the determination of fatty acids in milk by gas chromatography

Absorción de grasas termoxidadas. I. Reproducibilidad y exactitud de las técnicas analíticas previas a la evaluación de los lípidos no absorbidos

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