Accurate determination of hexanal in beef bouillons by headspace solid‐phase microextraction gas‐chromatography mass‐spectrometry

Giuffrida, Francesca; Golay, Pierre‐Alain; Destaillats, Frédéric; Hug, Bernadette; Dionisi, Fabiola

doi:10.1002/ejlt.200500240

Cited by 27 publications

(21 citation statements)

References 21 publications

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“…Calibration curves with internal and external standards were constructed as reported by Giuffrida, Golay, Destaillats, Hug, and Dionisi (). The internal standard was 1 mL of 2 ppm hexanal‐d12 in water added to all samples.…”

Section: Methodsmentioning

confidence: 99%

Oxidative Stability of Rice Bran Wax Oleogels and an Oleogel Cream Cheese Product

Park

Bemer

Maleky

2018

J Americ Oil Chem Soc

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Recently, a number of publications demonstrated the successful applications of oleogels (OG) (liquid oils gelled through organogelators) in food products. Although many highlighted the health benefits of OG, potential negative impacts of thermal processing during oleogelation on nutrition and flavor quality of the OGbased food are not fully studied. Hence, in this study, an oleogel-cream-cheese (OCC) product was formulated and the effects of OG processing on the oil's oxidative stability and the tocopherol content were investigated. The OG system used in the cheese product was prepared with high-oleic soybean oil (HOSO) and rice bran wax. An ungelled cream-cheese sample (UGCC) and two commercial cream-cheese products were used as controls. Although high-performance liquid chromatography data analysis showed a lower total tocopherol content in OG samples compared to HOSO, the samples' α-tocopherol content remained comparable. No significant differences were observed between the total tocopherol contents of OCC and UGCC cheese products, and the amount of all three-tocopherol isomers remained constant during 14 days of storage. Although oxidation analysis showed more volatile compounds in OG samples compared to HOSO, there was only a minor difference in the volatile content between the OCC and UGCC samples. The results show minimal degradation of vegetable OG due to the thermal processing and storage that may help their potential application in dairy products.

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Section: Methodsmentioning

confidence: 99%

Oxidative Stability of Rice Bran Wax Oleogels and an Oleogel Cream Cheese Product

Park

Bemer

Maleky

2018

J Americ Oil Chem Soc

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“…The introduction of solid‐phase microextraction (SPME) has advanced the method and now allows for greater sensitivity (Nielsen 2010; Panseri and others 2011). Recent work has established successful methods by which the use of SPME/GC accurately assesses hexanal concentrations in systems at concentrations in the range of μg/g, thus allowing for detection of volatiles at early stages of formation (Giuffrida and others 2005).…”

Section: Methods To Evaluate Lipid Oxidationmentioning

confidence: 99%

Phenol‐Based Antioxidants and the In Vitro Methods Used for Their Assessment

Craft¹,

Kerrihard²,

Amarowicz³

et al. 2012

Comp Rev Food Sci Food Safe

305

190

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In recent years, much interest has been observed in the field of phenol-based antioxidants. As a result of this, many analytical methods have been developed for the purpose of the quantification of phenolic and polyphenolic antioxidant capacities in biological materials. Many of these methods have been altered for application toward the in vitro assessment of antioxidant activities in animal and human model systems as well as in vivo. Due to the varied applicability and usage, methods for the assessment of phenol antioxidant capacities have become so widespread that they are often misused. It is the intent of this work to review the chemistry behind the antioxidant activity of phenolics as well as summarize the many methods applicable for the measurement of in vitro phenolic antioxidant capacity.

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“…Hexanal quantification via SPME GC-MS Hexanal concentrations in the challenged lipids were determined on triplicate samples following a method previously described in the literature (Giuffrida et al, 2005). Quantification using isotopic dilution method (i.e.…”

Section: Peroxide Value Testmentioning

confidence: 99%

Increasing the oxidative stability of soybean oil through fortification with antioxidants

Sarkar

Golay

Acquistapace

et al. 2014

Int J of Food Sci Tech

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Summary Vegetable oils high in polyunsaturated fatty acids (PUFA), like soybean oil (SO), are known for lowering the risk of consumers for contracting cardiovascular disease as well as improving cognitive health. However, they are more susceptible to lipid oxidation than recently introduced high‐oleic cultivars like high‐oleic sunflower oil (HOSFO). Thus, the objective of this study was to increase the stability of PUFA oils to maintain the aforementioned health benefits by supplementing them with industrially relevant antioxidant compounds that prevent or delay oxidation during food production and storage. Herein, a variety of synthetic and natural antioxidants tested alone or in mixtures was screened to bring the stability of SO closer to that of HOSFO. Oils were stored under accelerated conditions (35 °C) in the dark for 28 weeks, and the evolution of primary (hydroperoxides) and secondary (hexanal) lipid oxidation products was monitored. Oxidative stability index data showed that addition of 300 ppm of ascorbyl palmitate (AP) stabilised SO to the greatest magnitude. Further, a combination of AP (300 ppm) and M‐TOC (1000 ppm) was able to limit hydroperoxide and hexanal formation in SO at 35 °C for 12 weeks. It was demonstrated that assessing multiple quality parameters for lipid stability are a necessary undertaking.

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Accurate determination of hexanal in beef bouillons by headspace solid‐phase microextraction gas‐chromatography mass‐spectrometry

Cited by 27 publications

References 21 publications

Oxidative Stability of Rice Bran Wax Oleogels and an Oleogel Cream Cheese Product

Oxidative Stability of Rice Bran Wax Oleogels and an Oleogel Cream Cheese Product

Phenol‐Based Antioxidants and the In Vitro Methods Used for Their Assessment

Increasing the oxidative stability of soybean oil through fortification with antioxidants

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