Determination, through Derivatization and GC-MS Analysis, of Omega-3 and Omega-6 Fatty Acids in Fish Oil Capsules Sold in Salvador, Bahia

Abstract

The essential ω-3 and ω-6 fatty acids have important physiological functions, such as prevention of cardiovascular diseases and atherosclerosis, and are commercially sold as fish oil capsules. In the present work, a method previously described in the literature, based on the derivatization of polyunsaturated fatty acids and their gas chromatography-mass spectrometry (GC-MS) analysis in the form of methyl esters, was partially modified and optimized for determination of ω-3 and ω-6 fatty acids in fish oil capsules. In addition, the ω-9 fatty acid oleic acid was also determined with the optimized method, despite the lack of information about its quantities in the acquired products. The method exhibited good linearity and precision, limits of detection and quantification in the ranges from 0.16 to 0.18 mg g-1 and 0.46 to 0.63 mg g-1 , respectively, and recoveries above 76%. The method was applied to analyze ten brands of encapsulated fish oil marketed in Salvador, BA, Brazil. Amongst the results, it was shown that one brand had significantly high amounts of linoleic acid, which indicates a probable adulteration of the product.

Comparing Analytical Methods for Erucic Acid Determination in Rapeseed Protein Products

“…Method 3 was based on Brotas et al [ 41 ]. First, 3 mL of a 0.6 M KOH in methanol was added, followed by stirring for 10 s. The tube was purged with a gentle nitrogen flow, to remove air and prevent oxidation of the compounds.…”

Optimization of Supercritical Carbon Dioxide Extraction of Rice Bran Oil and γ-Oryzanol Using Multi-Factorial Design of Experiment

“…Then 2 mL of a saturated solution of NaCl (Merck, Germany), and 2 mL of hexane (Merck, Germany), were added, and the falcon was centrifuged at 4000 rpm for 10 min with a centrifuge SL16R (Thermo Fischer, USA). The supernatant was collected, diluted 1:2, and transferred in a vial for the GC-MS analysis [22]. The FAME analysis was conducted using a gas chromatograph (Agilent 7890A GC System) equipped with a ZB-FAME column (30 m × 0.25 mm ID × 20 μm; Zebron Phenomenex) and a quadrupole mass detector (Agilent 5975 C VL MSD).…”

“…The injector temperature was maintained at 250 °C. The column was initially maintained at 100 °C for 2 min and then the temperature was then increased to 240 °C at 5 °C/min, and kept constant for 8 min [22]. The mass analyzer worked in electron ionization mode with ionization energy of 70 eV, and in full scan mode between 50 and 600 a.m.u..…”

Comparison of Methylation Methods for the Determination of Fatty Acids in Meat by GC-FID

“…2 A carne de peixe também tem tido grande valorização em seu consumo devido as suas propriedades nutricionais 3 e benefícios à saúde do consumidor. [4][5] Dados da Organização das Nações Unidas para a Agricultura e Alimentação, apontam que este aumento no consumo de carnes foi de 30 kg/pessoa/ano na década de 80, para 43,4 kg/ pessoa/ano em 2015. 6 Os lipídios são algumas das substâncias que fazem parte da composição da carne.…”

“…6 Os lipídios são algumas das substâncias que fazem parte da composição da carne. Os triacilgliceróis (TAG), classe dominante dos lipídios, vem ganhando atenção crescente nos últimos anos devido ao seu potencial papel na promoção da saúde, tendo em vista que quando atribuídos a uma alimentação equilibrada estas substâncias são capazes de prevenir doenças cardiovasculares, gastrointestinais e possuem, também, propriedades antiinflamatórias, [4][5][6][7] além de serem a maior fonte de reserva energética corporal. 8 Os lipídios também interferem na qualidade final do produto que é destinado ao consumo humano, 9 uma vez que está relacionado às suas propriedades físico-químicas, organolépticas e sensoriais como, sabor, aroma, textura e aparência de cada qualidade de carne.…”