Capillary gas chromatographic analysis of complex phytosteryl/-stanyl ester mixtures in enriched skimmed milk-drinking yoghurts

Barnsteiner, Andreas; Esche, Rebecca; Gianvito, Angelica di; Chiavaro, Emma; Schmid, Wolfgang P.; Engel, Karl‐Heinz

doi:10.1016/j.foodcont.2012.03.032

Cited by 19 publications

(25 citation statements)

References 20 publications

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“…The dilution was required to obtain concentrations of nonoxidized esters that were in the range reported to be suitable for quantitative analysis. 11 To quantitate the polar oxidation products (oxo-and hydroxyalkanoates), the previously described SPE-based methodology resulting in a separation of a fraction containing the polar oxidation products from the nonoxidized fatty acid esters was applied. 10 A schematic flow of the quantitation procedure is depicted in Figure 2.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

“…For the quantitation of nonoxidized oleates and linoleates, the samples were further diluted (between 1:3 and 1:8), depending on the amounts of nonoxidized esters remaining after thermal treatment. Subsequently, the samples were analyzed according to a previously established method based on GC-FID/MS 11 and quantitated using cholesteryl palmitate as internal standard.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

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Quantitation of Acyl Chain Oxidation Products Formed upon Thermo-oxidation of Phytosteryl/-stanyl Oleates and Linoleates

Wocheslander

Groß

Scholz

et al. 2017

J. Agric. Food Chem.

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A GC-based approach involving preseparation via solid-phase extraction was established for the quantitation of acyl chain oxidation products (ACOPs) formed upon thermo-oxidation (180 °C, 40 min) of oleates and linoleates of phytostanols and phytosterols. The concentrations of ACOPs resulting from initially formed 9-hydroperoxides (octanoates, 8-hydroxyoctanoates, 9-oxononanoates) were higher than those from 8-hydroperoxides (heptanoates, 7-hydroxy- and 7-oxoheptanoates, 8-oxooctanoates) in both oleates and linoleates. Significantly higher amounts of ACOPs were found in heat-treated linoleates compared to oleates. However, despite lower thermally induced losses of stanyl oleates and linoleates compared to the respective steryl esters, higher concentrations of ACOPs (approximately 9 and 10% of the ester losses, respectively) were observed in the heat-treated stanyl esters. In contrast, in the heated steryl oleates and linoleates the contribution of the ACOPs to the ester losses was lower (approximately 3 and 5%, respectively), and there was a more pronounced formation of oxidation products of the sterol moieties (approximately 26 and 18% of the ester losses, respectively).

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Section: ■ Results and Discussionmentioning

confidence: 99%

Section: ■ Materials and Methodsmentioning

confidence: 99%

Quantitation of Acyl Chain Oxidation Products Formed upon Thermo-oxidation of Phytosteryl/-stanyl Oleates and Linoleates

Wocheslander

Groß

Scholz

et al. 2017

J. Agric. Food Chem.

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“…Although the sensitivity of the GC–MS and GC–FID instruments is known to be different, the results achieved with the Fast GC–MS method were compared with those obtained with GC–FID, as the latter is widely used for determination of food sterol composition . In addition, conventional GC–MS has proven to give similar analytical parameters to those achieved by Fast GC–MS, as described by Cardenia et al.…”

Section: Resultsmentioning

confidence: 99%

“…As already mentioned, phytosterols and phytostanols (1–3 g on a daily basis consumption) are added to foods, to reduce human blood cholesterol levels. In general, the phytosterol/phytostanol contents vary greatly (from 0.3 to 8.0%), depending on the type of food product and the consumption market area . The concentrations depend on the daily consumption volumes or the food amounts to be ingested.…”

Section: Resultsmentioning

confidence: 99%

“…Although the sensitivity of the GC-MS and GC-FID instruments is known to be different, the results achieved with the Fast GC-MS method were compared with those obtained with GC-FID, as the latter is widely used for determination of food sterol composition [25][26][27][28]. In addition, conventional GC-MS has proven to give similar analytical parameters to those achieved by Fast GC-MS, as described by Cardenia et al [15]; in fact, the authors reported that the Fast GC-MS method allowed a significant reduction in the analysis time and consumables as compared with conventional capillary GC.…”

Section: Linearity Sensitivity and Repeatabilitymentioning

confidence: 99%

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Analysis of phytosterols and phytostanols in enriched dairy products by Fast gas chromatography with mass spectrometry

Inchingolo

Cardenia

Rodríguez‐Estrada

2014

J of Separation Science

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A Fast gas chromatography and mass spectrometry method for plant sterols/stanols analysis was developed, using a short capillary gas chromatography column (10 m × 0.1 mm internal diameter × 0.1 μm film thickness) coated with 5% diphenyl-polysiloxane. A silylated mixture of the main plant sterols/stanols standards (β-sitosterol, campesterol, stigmasterol, campestanol, sitostanol) was well separated in 1.5 min, with a good peak resolution (>1.4, determined on a critical chromatographic peak pair (β-sitosterol and sitostanol)), repeatability (<13%), and sensitivity (<0.017 ng/mL). The suitability of this Fast chromatography method was tested on plant sterols/stanols-enriched dairy products (yogurt and milk), which were subjected to lipid extraction, cold saponification, and silylation prior to injection. The analytical performance (sensitivity < 0.256 ng/mL and repeatability < 10.36%) and significant reduction of the analysis time and consumables demonstrate that Fast gas chromatography-mass spectrometry method could be also employed for the plant sterols/stanols analysis in functional dairy products.

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Analysis of phytosteryl and phytostanyl fatty acid esters in enriched dairy foods: a combination of acid digestion, lipid extraction, and on-line LC-GC

Esche

Carcelli

Barnsteiner

et al. 2013

Eur Food Res Technol

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Capillary gas chromatographic analysis of complex phytosteryl/-stanyl ester mixtures in enriched skimmed milk-drinking yoghurts

Cited by 19 publications

References 20 publications

Quantitation of Acyl Chain Oxidation Products Formed upon Thermo-oxidation of Phytosteryl/-stanyl Oleates and Linoleates

Quantitation of Acyl Chain Oxidation Products Formed upon Thermo-oxidation of Phytosteryl/-stanyl Oleates and Linoleates

Analysis of phytosterols and phytostanols in enriched dairy products by Fast gas chromatography with mass spectrometry

Analysis of phytosteryl and phytostanyl fatty acid esters in enriched dairy foods: a combination of acid digestion, lipid extraction, and on-line LC-GC

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