A rapid method for monitoring total trans fatty acids (TTFA) during industrial manufacturing of Brazilian spreadable processed cheese by capillary zone electrophoresis

Barra, Patrícia Mendonça de Castro; Barra, M.M.; Azevedo, Mônia Stremel; Fett, Roseane; Micke, Gustavo Amadeu; Costa, Ana Carolina Oliveira; Oliveira, Marcone Augusto Leal de

doi:10.1016/j.foodcont.2011.08.014

Cited by 21 publications

(5 citation statements)

References 20 publications

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“…De Castro Barra et al. optimized a CZE method with indirect UV detection for monitoring TFAs during industrial processing of spreadable cheeses, without the need for derivatization steps. Compared with the official GC method of the American Oil Chemists’ Society, the developed CE method could be considered an alternative for routine analysis of TFAs in spreadable cheeses.…”

Section: Food Interactions and Processingmentioning

confidence: 99%

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

et al. 2013

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In this work, the analysis of foods and food components using capillary electromigration methods is reviewed. The present work presents and discusses the main CE applications performed in Food Science and Technology including the new field of Foodomics, reviewing recent results on food quality and safety, nutritional value, storage, bioactivity, as well as applications of CE for monitoring food interactions and food processing. The CE analysis of a large variety of food-related molecules with different chemical properties, including amino acids, peptides, proteins, phenolic compounds, carbohydrates, DNA fragments, vitamins, toxins, pesticides, additives, and other minor compounds is described. The use of microchips, CE-MS, and chiral-CE in food analysis is also discussed as well as other current and foreseen trends in this area of research. Following the previous review by Castro-Puyana et al. (Electrophoresis, 2012, 33, 147–167), the current review covers the papers that were published from February 2011 to February 2013.

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Section: Food Interactions and Processingmentioning

confidence: 99%

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

et al. 2013

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“…After that, the TTFA quantification was based on the calculation of the R F , considering C15:0 as an IS [27], as discussed previously. For the same purpose, after 2 years, Barra et al developed and optimized a CZE-UV method with a BGE composition in the absence of MeOH that, based on their results, could be used for routine analysis of these samples with a run time of 7.5 min [28].…”

Section: Indirect Uv Detectionmentioning

confidence: 99%

“…Hydrogenated vegetable fat, butter, margarine, and filled cookies [11], pequi fruits [30,34], extra virgin olive oil, virgin olive oil, soybean oil, and biodiesel [11,32,36], forages [29], analysis of FAs in liver rats submitted to a specific diet [31], chocolates [33], milk adulteration [35], and bottled butter [10], have been analyzed by CE, showing the potential of this method for the determination of a range of FAs in challenging samples and different applications. However, some works used the same BGE with TSP capillary for analysis of FAs in olive oil [26], in hydrogenated vegetable fat, and in spreadable processed cheese [27,28], in pumpkin seed oil and moisturizing cream with this oil in its composition [6], in encapsulated vegetable oil supplements [7], and in hops [38].…”

Section: Indirect Uv Detectionmentioning

confidence: 99%

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Fatty acids analysis by capillary electrophoresis: Fundamentals, advantages and applications

Geraldo,

Velasco,

Berlande

et al. 2023

Electrophoresis

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This review covers the know‐how of the Grupo de Química Analítica e Quimiometria regarding the analysis of fatty acids by capillary electrophoresis acquired over its 20 years of existence. Therefore, the fundamentals, advantages, and applications of this technique for analyzing different fatty acids in samples such as food, oils, cosmetics, and biological matrices are presented and discussed. Capillary electrophoresis is, thus, shown as an interesting and valuable separation technique for the target analysis of these analytes as an alternative to the gas chromatography coupled to flame ionization detection, as it offers advantages over the latter such as low analysis times, low sample and reagent consumption, the use of a nondedicated column, and simpler sample preparation. In addition, the methods shown in this literature review can be useful for quality control, adulteration, and health‐related research by regulatory agencies.

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“…Additionally, the separation of cis and trans C18:1 Δ9 FFAs was conducted during an analysis of a spreadable cheese ; the method was validated in comparison to the AOCS official GC method (Ce 1j‐07), and the authors noted that its avoidance of extraction and derivatization procedures is a real advantage . This method was also used for the determination of the total trans FAs in hydrogenated vegetable fats and spreadable processed cheese . ω‐3 FAs were investigated in natural and enriched chicken eggs using an optimized CE method in which no SDBS was included in the buffer and direct UV detection was utilized .…”

Section: Free Fatty Acidsmentioning

confidence: 99%

A digest of capillary electrophoretic methods applied to lipid analyzes

Poinsot

Meang

et al. 2018

Electrophoresis

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Lipids are naturally occurring organic compounds that can be classified into a number of types based on their solubility in nonpolar organic solvents, and are generally insoluble in water. The great structural variety of these various types of lipids has led them to be components of many different biological substances such as oils, waxes, cellular membranes, tissues and biological fluids. The use of capillary electrophoresis (CE) for the study of lipids during the past 30 years has been relatively rare when compared to its use for other classes of biomolecules, primarily due to their insolubility in water. However, a number of interesting studies have been conducted, and as part of this review, we will present the different approaches that were used, which mainly consist of micellar kinetic chromatography and non-aqueous CE. The main advantages of the use of these techniques compared to GC is the very simple sample preparation that is required and, compared to LC, the very robust and quick separations that can be obtained. In this review, we present the various methods that have been reported in the literature that have been used for the study of fatty acids, phospholipids, glycerides, eicosanoids and sterols, with the inclusion of various tables presenting descriptions of the CE methods used as well as the methods of detection, including UV absorbance, fluorescence, mass spectrometry, and conductivity. This review aims to demonstrate that CE can be easily used for the analysis of lipids.

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A rapid method for monitoring total trans fatty acids (TTFA) during industrial manufacturing of Brazilian spreadable processed cheese by capillary zone electrophoresis

Cited by 21 publications

References 20 publications

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

Fatty acids analysis by capillary electrophoresis: Fundamentals, advantages and applications

A digest of capillary electrophoretic methods applied to lipid analyzes

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