Validation of diglyceride contents in cheeses using co-ordinated chromatographic techniques

Koprivnjak, Olivera; Conte, L. S.; Boschelle, O.; Morassi, Stefano

doi:10.1007/s002170050107

Cited by 6 publications

(3 citation statements)

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“…However, cholesterol, which is present in dairy lipids in remarkable quantities, co-migrated with 1,2-and 1,3-DAG and, therefore, resulted in their overestimation, hence hindered a reliable quantitation of DAG. To omit time-consuming sample clean-up procedures removing cholesterol from the matrix, which additionally can lead to isomerizations [14,33,34], the chromatographic separation of cholesterol from 1,2-and 1,3-DAG was investigated. Varying solvent ratios and further solvents (petroleum ether, n-heptane, TBME, diisopropyl ether) for the 2 nd development of the twofold development system according to Oellig et al [27] were tested, but did not result in an entire separation of 1,2-and 1,3-DAG and from cholesterol, when mainly sharpness of the zones varied.…”

Section: High-performance Thin-layer Chromatographymentioning

confidence: 99%

Determination of mono- and diacylglycerols from E 471 food emulsifiers in aerosol whipping cream by high-performance thin-layer chromatography–fluorescence detection

et al. 2020

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Mono- and diacylglycerol (MAG and DAG) emulsifiers (E 471) are widely applied to regulate techno-functional properties in different food categories, for example, in dairy products. A method for the determination of MAG and DAG in aerosol whipping cream by high-performance thin-layer chromatography with fluorescence detection (HPTLC–FLD) after derivatization with primuline was developed. For sample preparation, aerosol whipping cream was mixed with ethanol, followed by the addition of water and liquid-liquid extraction with tert-butyl methyl ether. The sample extracts were analyzed by HPTLC–FLD on silica gel LiChrospher plates with n-pentane/n-hexane/diethyl ether (22.5:22.5:55, v/v/v) as mobile phase, when interfering matrix like cholesterol and triacylglycerols were successfully separated from the E 471 food additives. For quantitation, an emulsifier with known composition was used as calibration standard and the fluorescent MAG and DAG were scanned at 366/> 400 nm. Limits of detection and quantitation of 4 and 11 mg/100 g aerosol whipping cream were obtained for both monostearin and 1,2-distearin, respectively, and allowed the reliable quantitation of MAG and DAG from E 471 far below commonly applied emulsifier amounts. Recoveries from model aerosol whipping cream with 400 mg E 471/100 g were determined in a calibration range of 200–600 mg E 471/100 g sample and ranged between 86 and 105% with relative standard deviations below 7%. In aerosol whipping creams from the German market, E 471 amounts ranged between 384 and 610 mg/100 g.

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Section: High-performance Thin-layer Chromatographymentioning

confidence: 99%

Determination of mono- and diacylglycerols from E 471 food emulsifiers in aerosol whipping cream by high-performance thin-layer chromatography–fluorescence detection

et al. 2020

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“…For effective isolation of MG-DG, all other components from the fats and oils should be removed prior to GC analysis. Previous studies [7,8,19,20] have reported that an SPE diol cartridge served as support for isolating MG/ DG and showed negligible isomerization of 1,2 (2,3)-isomer converted to 1,3-isomer, or vice versa, compared to other SPE bonded phases and absorbents. The passage of an admixture of dipalmitin and oleic acid through diolphase column proved that the presence of free fatty acids does not produce isomerization during the isolation of the corresponding fraction [18].…”

Section: Configuration Of Instrument Settingmentioning

confidence: 99%

Regiospecific Analysis of Mono‐ and Diglycerides in Glycerolysis Products by GC × GC‐TOF‐MS

Indrasti

Man

Chin

et al. 2010

J Americ Oil Chem Soc

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Comprehensive bidimensional gas chromatography coupled with time-of-flight mass spectrometry (GC 9 GC-TOF-MS) was used for the characterization of regiospecific mono-and diglycerides (MG-DG) content in the glycerolysis products derived from five different lipids included lard (LA), sun flower seed oil (SF), corn oil (CO), butter (BU), and palm oil (PA). The combination of fast and high temperature non-orthogonal column set namely DB17ht (6 m 9 0.10 mm 9 0.10 lm) as the primary column and SLB-5 ms (60 cm 9 0.10 mm 9 0.10 lm) as the secondary column was applied in this work. System configuration involved high oven ramp temperature to obtain precise mass spectral identification and highest effluent's resolution. 3-Monopalmitoyl-sn-glycerol (MG 3-C16) was the highest concentration in LA, BU and PA while monostearoyl-sn-glycerol (MG C18) in CO and 1,3-dilinoleolrac-glycerol (DG C18:2c) in SF. Principal component analysis accounted 82% of variance using combination of PC1 and PC2. The presence of monostearoyl-sn-glycerol (MG C18), 3-Monopalmitoyl-sn-glycerol (MG 3-C16), 1,3-dilinoleol-rac-glycerol (DG C18:2c), 1,3-dipalmitoylglycerol (DG 1,3-C16), and 1,3-dielaidin (DG C18:1t) caused differentiation of the samples tested.

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“…This was evaluated by determining not only the FFA profile (C4:0−C24:0) but also the DAG one, which are co-products in the generation of FFA. This is important because the determination of FFA alone gives limited information due to the possible neutralization of these components 15 caused by an increasing pH during cheese ripening 16 and a possible enzymatic or microbial degradation.…”

Section: ■ Introductionmentioning

confidence: 99%

Study of the Effect of NaCl on Lipolysis in Parmigiano Reggiano Cheese

Salaberría

Marzocchi

Bortolazzo

et al. 2020

ACS Food Sci. Technol.

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Lipolysis of PDO Parmigiano Reggiano cheese from different dairies was studied to evaluate the effect of sodium chloride (NaCl) reduction on the lipidic fraction. The total and individual free fatty acid and diglyceride contents were determined for two groups of samples, normal NaCl content (1.50% p/p) and reduced NaCl content (1.37% p/p). In addition, fat, water, NaCl, and cholesterol contents were also determined. The NaCl content was 9.01% higher in the normal NaCl group than in the reduced NaCl group. The most abundant fatty acid was palmitic acid, followed by oleic, myristic, and stearic acid, which altogether accounted for approximately 75% of the total content. Cheese with a normal NaCl content presented concentrations of C8:0 and C18:0 higher than those of reduced NaCl samples, while the latter showed a higher proportion of C10:0, C14:1c, and C16:0. The total free fatty acid and diglyceride contents were higher in the reduced NaCl samples, so a 9.01% reduction in the concentration of this component could accelerate the lipolysis process. On the contrary, the free fatty acid composition profile was similar in both groups.

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Validation of diglyceride contents in cheeses using co-ordinated chromatographic techniques

Cited by 6 publications

References 0 publications

Determination of mono- and diacylglycerols from E 471 food emulsifiers in aerosol whipping cream by high-performance thin-layer chromatography–fluorescence detection

Determination of mono- and diacylglycerols from E 471 food emulsifiers in aerosol whipping cream by high-performance thin-layer chromatography–fluorescence detection

Regiospecific Analysis of Mono‐ and Diglycerides in Glycerolysis Products by GC × GC‐TOF‐MS

Study of the Effect of NaCl on Lipolysis in Parmigiano Reggiano Cheese

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