A direct and fast method to monitor lipid oxidation progress in model fatty acid methyl esters by high-performance size-exclusion chromatography

Márquez‐Ruiz, Gloria; Holgado, Francisca; García-Martínez, M.C.; Dobarganes, M. C.

doi:10.1016/j.chroma.2007.08.001

Cited by 21 publications

(13 citation statements)

References 17 publications

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“…(b) methyl 9-cis,12-cis linoleate in a 1:1 mixture of methyl 9-cis,12-cis linoleate and 9-cis,11-trans (L in LCL1); methyl 9-cis,11-trans linoleate in a 1:1 mixture of methyl 9-cis,12-cis linoleate and 9-cis,11-trans (CL1 in LCL1); methyl 9-cis,12-cis linoleate in a 1:1 mixture of methyl 9-cis,12-cis linoleate and 10-trans,12-cis (L in LCL2) and methyl 10-trans,12-cis linoleate in a 1:1 mixture of methyl 9-cis,12-cis linoleate and 10-trans,12-cis (CL2 in LCL2) oxidation compounds could be followed from the beginning and along the oxidation period. The method offers the advantage that differences in molecular weight between unoxidized and oxidized monomeric molecules of monoacid methyl esters are sufficient as to be eluted at distinct retention times [19,20]. However, when analyzing triacylglycerols, fats or oils, a preliminary step to separate the non-oxidized fraction is essential, as described previously [21].…”

Section: Discussionmentioning

confidence: 99%

“…Experiments were conducted at 30°C in the dark and loss of substrate was determined by gas liquid chromatography (GLC) along the oxidation process. Additionally, a different analytical approach was used here for the first time to monitor oxidation of conjugated fatty acid methyl esters throughout the entire process, which provided a good measurement of compounds formed during early and advanced oxidation stages concomitantly [19,20]. It consisted on a simple and direct analysis by high-performance size-exclusion chromatography (HPSEC), run in just 15 min and without any previous treatment of the sample.…”

Section: Introductionmentioning

confidence: 99%

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Differences in Oxidation Kinetics Between Conjugated and Non‐Conjugated Methyl Linoleate

Luna

Fuente

Salvador

et al. 2007

Lipids

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The oxidation kinetics of conjugated methyl linoleate was compared with that of non-conjugated methyl linoleate under mild oxidation conditions (30 degrees C in the dark). Samples of methyl 9-cis,11-trans-linoleate, methyl 10-trans,12-cis linoleate and methyl 9-cis,12-cis linoleate were assayed separately and in mixtures. For comparative purposes, methyl alpha-linolenate and methyl oleate were also used. Two complementary analytical approaches were selected to monitor the progress of oxidation, (1) the traditional follow-up of residual substrate by gas liquid chromatography, and (2) an analytical procedure by high-performance size-exclusion chromatography (HPSEC) for direct measurement of the oxidation compounds formed. The HPSEC method enabled us to quantitate oxidized monomers, dimers and polymers concomitantly in a rapid and direct analysis. Results showed that conjugated methyl linoleate samples oxidized later than their non-conjugated counterparts, and showed a very different oxidation pattern. Thus, formation of oxidized monomers was negligible and the first and major compounds formed were polymerization products. Also, under the conditions used, non-conjugated and conjugated methyl linoleate samples in 1:1 mixtures led to decreased oxidation rate of non-conjugated methyl linoleate and increased oxidation rate of conjugated methyl linoleate. This study supports the view that oxidation kinetics of conjugated dienes differ substantially from that of methylene-interrupted dienes.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Differences in Oxidation Kinetics Between Conjugated and Non‐Conjugated Methyl Linoleate

Luna

Fuente

Salvador

et al. 2007

Lipids

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“…Some studies [1,[87][88] have demonstrated the usefulness of HPSEC in the determination of the levels of the oxidative degradation of a variety of food samples, and particularly that of refined vegetable oils, whose technological process involves quality deterioration. Morales et al [33] applied it for the determination of advanced oxidation in vegetable oils through the detection of fatty acids polymers.…”

Section: Oligomers/polymersmentioning

confidence: 99%

“…Most of them produce undesirable sensory and biological effects [1,2]. Therefore, its control is of great importance.…”

Section: Introductionmentioning

confidence: 99%

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

Barriuso

Astiasarán

Ansorena

2012

Eur Food Res Technol

266

230

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Lipid oxidation analysis in food samples is a relevant topic since compounds generated in the process are related to undesirable sensory and biological effects. As the process is complex and depends on the type of lipid substrate, oxidation agents and environmental factors, proper measurement of lipid oxidation remains a challenging task. A great variety of methodologies have been developed and implemented so far, both for determining primary oxidation products and secondary oxidation products. Most common methods and classical procedures are described, including peroxide value, TBARS analysis and chromatography. Some other methodologies such as chemiluminescence, fluorescence emission, Raman spectroscopy, infrared spectroscopy or magnetic resonance, provide interesting and promising results, so attention must be paid to these alternative techniques in the area of food lipid oxidation analysis.

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“…Oxidised methyl linoleate fractions dissolved in tetrahydrofuran were analysed directly by HPSEC according to Márquez-Ruiz, Holgado, García-Martínez, and Dobarganes (2007). Briefly, fractions were separated on two 100 and 500 Å Ultrastyragel columns (25 cm Â 0.77 cm I.D.)…”

Section: Determination Of Monomers Dimers and Higher Polymers In Mementioning

confidence: 99%

Effect of lipid oxidation products on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in model systems

2012

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A direct and fast method to monitor lipid oxidation progress in model fatty acid methyl esters by high-performance size-exclusion chromatography

Cited by 21 publications

References 17 publications

Differences in Oxidation Kinetics Between Conjugated and Non‐Conjugated Methyl Linoleate

Differences in Oxidation Kinetics Between Conjugated and Non‐Conjugated Methyl Linoleate

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

Effect of lipid oxidation products on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in model systems

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