Analysis of Omega 3 Fatty Acid in Natural and Enriched Chicken Eggs by Capillary Zone Electrophoresis

Porto, Brenda Lee Simas; Souza, Marcus V. N. de; Oliveira, Marcone Augusto Leal de

doi:10.2116/analsci.27.541

Cited by 23 publications

(15 citation statements)

References 26 publications

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“…Porto et al [9] developed a CZE with direct UV detection at 200 nm for the determination of omega 3 FA in eggs. The method was used for the qualitative differentiation between natural and enriched chicken eggs through omega 3 FA profiles.…”

Section: Introductionmentioning

confidence: 99%

Capillary Electrophoresis in the Analysis of Polyunsaturated Fatty Acids

Hancu

Tero-Vescan

Filip

et al. 2015

Acta Medica Marisiensis

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The aim of this study to inventory the main electrophoretic methods for identification and quantitative determination of fatty acids from different biological matrices. Critical analysis of electrophoretic methods reported in the literature show that the determination of polyunsaturated fatty acids can be made by: capillary zone electrophoresis, micellar electrokinetic chromatography and microemulsion electrokinetic chromatography using different detection systems such as ultraviolet diode array detection, laser induced fluorescence or mass -spectrometry. Capillary electrophoresis is a fast, low-cost technique used for polyunsaturated fatty acids analysis although their determination is mostly based on gas chromatography.Keywords: polyunsaturated fatty acids, capillary electrophoresis, omega 3 fatty acids Introduction Polyunsaturated fatty acids (PUFA) and especially the omega 3 fatty acids (FA) -eicosapentaenoic acid and docosahexaenoic acid and omega 6 FA -arachidonic acid present a special importance in physiological processes; fluidity of biological membranes is influenced by incorporating them into phospholipids structure.Due to the importance of FAs in different biochemistry and chemistry processes, elaboration of new methods of analysis for their determination represents a challenge and also a necessity for the analysts.The classical separation technique for FA analysis is the gas chromatography (GC)using flame ionization (FID) or mass spectrometry (MS) detectors. This FA methodology analysis involves firstly lipid fraction extraction, saponification reaction and then derivatization of the total FA content into fatty acid methyl esters (FAME) before injection in the GC equipment. Modern GC methods with high-quality capillary columns allow sensitive and reproducible FA analyses, as well as the characterization of complex mixtures of geometric isomers when combined with other chromatographic separations and spectroscopic identification. However GC analysis of FAshas its drawbacks related to the relatively long analysis times, the use of specialized expensive columns and to the necessity of precoloumn derivatization in order to improve volatility of the samples [1,2].Although GC is the predominant technique used for FAs analysis, high-performance liquid chromatography (HPLC) has also gained an important role in applications such as the handling of less usual samples, avoidance of degradation of heat-sensitive functional groups, and for micro-preparative purposes [3].

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Section: Introductionmentioning

confidence: 99%

Capillary Electrophoresis in the Analysis of Polyunsaturated Fatty Acids

Hancu

Tero-Vescan

Filip

et al. 2015

Acta Medica Marisiensis

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“…Since the 1990s, capillary electrophoresis (CE), a separation technique based on differentiatial migration of neutral, ionic and ionisable compounds by application of an electrical field in a fused silica capillary tube filled with a convenient electrolyte solution has been successfully applied as an alternative method to FA analysis in different matrixes (Balesteros et al ., ; De Castro et al ., ; Porto et al ., ; Barra et al ., , ; Castro et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Rapid Separation of Free Fatty Acids in Vegetable Oils by Capillary Zone Electrophoresis

et al. 2014

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“…The introduction of nonaqueous CE (NACE) almost three decades ago , coupled with indirect photometric detection has allowed the analysis of both saturated and unsaturated fatty acids with the aid of UV‐absorbing co‐ions in a nonaqueous medium. Several papers have been published on the analysis of fatty acids using NACE and indirect UV detection . Nevertheless, the majority of these studies have dealt with separating neat standards of fatty acids with differing lengths of carbon chains, and only a few have investigated the analysis of n ‐6 and n ‐3 fatty acids, including their isomers, in actual food matrices .…”

Section: Introductionmentioning

confidence: 99%

Separation of dietary omega‐3 and omega‐6 fatty acids in food by capillary electrophoresis

Soliman

Donkor

Church

et al. 2013

J of Separation Science

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A lower dietary omega-6/omega-3 (n-6/n-3) fatty acid ratio (<4) has been shown to be beneficial in preventing a number of chronic illnesses. Interest exists in developing more rapid and sensitive analytical methods for profiling fatty acid levels in foods. An aqueous CE method was developed for the simultaneous determination of 15 n-3 and n-6 relevant fatty acids. The effect of pH and concentration of buffer, type and concentration of organic modifier, and additive on the separation was investigated in order to determine the best conditions for the analysis. Baseline separations of the 15 fatty acids were achieved using 40 mM borate buffer at pH 9.50 containing 50 mM SDS, 10 mM β-cyclodextrin, and 10% acetonitrile. The developed CE method has LODs of <5 mg/L and good linearity (R(2) > 0.980) for all fatty acids studied. The proposed method was successfully applied to the determination of n-3 and n-6 fatty acids in flax seed, Udo® oils and a selection of grass-fed and grain-fed beef muscle samples.

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Analysis of Omega 3 Fatty Acid in Natural and Enriched Chicken Eggs by Capillary Zone Electrophoresis

Cited by 23 publications

References 26 publications

Capillary Electrophoresis in the Analysis of Polyunsaturated Fatty Acids

Capillary Electrophoresis in the Analysis of Polyunsaturated Fatty Acids

Rapid Separation of Free Fatty Acids in Vegetable Oils by Capillary Zone Electrophoresis

Separation of dietary omega‐3 and omega‐6 fatty acids in food by capillary electrophoresis

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