Determination of Free Fatty Acids in Fat

Hornstein, Irwin; Alford, John A.; Elliott, Lisa; Crowe, P. F.

doi:10.1021/ac60160a026

Cited by 138 publications

(34 citation statements)

References 9 publications

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“…As supplied, it contained 0.3 limole fatty acid per 50 mg albumin by GLC analysis using heptadecanoic acid as internal standard (7). [Lauric (12: 0) = 2%; myristic (14:0) =3%; palmitic (16:0) =28%; stearic (18:0) = 5%; oleic (18: 1) = 36%; linoleic (18: 2) = 19%; arachidonic (20: 4) = 7%.]…”

Section: Methodsmentioning

confidence: 99%

Fatty Acid Transport and Incorporation into Human Erythrocytes In Vitro*

Donabedian¹,

Karmen²

1967

J. Clin. Invest.

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Summary. When human erythrocytes were incubated in vitro with 14C-labeled free fatty acids bound to serum albumin, labeled fatty acids were incorporated into erythrocyte triglycerides and phospholipids. The first step in this reaction was the transfer of free fatty acids from the albumin to the cells. This transfer was rapid and reversible. The acids were distributed between albumin and cells according to the relative quantities of albumin and cells present. Each acid had a different distribution coefficient. At equilibrium, relatively larger fractions of the stearic and palmitic acids and smaller fractions of the oleic and linoleic were associated with the cells. All these fatty acids were then slowly incorporated into phospholipids and triglycerides. The rate of incorporation of each was a function of its concentration in the cells, but larger fractions of the oleic and linolei, were incorporated than of the stearic, palmitic, myristic, or lauric. The two processes of transfer and incorporation thus had almost opposite selectivities for the different fatty acids. As a result, the fatty acids incorporated into triglycerides and phospholipids resembled in composition the fatty acids on the albumin except for moderately less stearic acid.

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Section: Methodsmentioning

confidence: 99%

Fatty Acid Transport and Incorporation into Human Erythrocytes In Vitro*

Donabedian¹,

Karmen²

1967

J. Clin. Invest.

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“…A second approach was investigated which included a preconcentration step in order to increase the sensitivity of the method. Generally, different solid-phase extraction procedures can be applied for preconcentration, including the use of alumina [18], aminopropyl-modified silica 1-1] or strong anion-exchange resins [19,20]. Strong anion-exchange resins had been used mainly for preconcentration and derivatization into methyl esters directly on the solid phase but were less useful for the work described in this paper.…”

Section: Sample Preparationmentioning

confidence: 99%

Determination of free fatty acids by capillary zone electrophoresis

Buchberger

Winna

1996

Mikrochim Acta

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Abstract. Capillary zone electrophoresis was investigated for the separation of free fatty acids as an alternative to well established techniques such as GC or HPLC. The analysis was performed with indirect UV detection in a counterelectroosmotic flow mode using a diethylbarbiturate carrier electrolyte at a pH between 10 and 11 in a mixed aqueous-organic solvent. Separation of saturated and unsaturated fatty acids could be achieved after bromination of the double bonds. Problems with wall adsorption of fatty acids could be overcome by increasing the temperature and using a high concentration of a zwitterionic reagent to inactivate the silica surface. Increased sensitivity could be achieved after preconcentration on alumina. The method was applied to the determination of free fatty acids in dairy products. The advantages compared to traditional methods include short analysis times and simple preparation steps.

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“…At this point, approx 20 mg of Iz-heptadecanoic acid (recrystallized twice from methanal), accurately weighed, were added to the solution to act as an internal standard in gas chromatographic analysis of the fatty acid esters (Hornstein et al, 1960a). The fatty acid methyl esters were prepared as previously described, and dissolved in 1 ml of petroleum ether.…”

Section: Infrared Spectramentioning

confidence: 99%

“…EXPERIMENTAL Extraction of lipids from muscle. As in previous flavor studies (Hornstein and Crowe, 1960; Hornstein et al, 196Ob), fresh meat 'was aged 10 days at 36-38°F. Several of the muscles were then dissected and stored at 0°F.…”

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confidence: 99%

Fatty Acid Composition of Meat Tissue Lipids

Hornstein

Crowe

Heimberg

1961

Journal of Food Science

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139

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The lipids extracted from beef and pork muscle were fractionated into triglycerides, cephalins, and a mixture of lecithins and sphingomyelins. The fatty acid composition of these fractions was determined, and the possible effect of phospolipids on meat flavor was evaluated.Cold-water extracts of lean beef and lean pork contain desirable meat-flavor precursors. These extracts do not, however, contain any appreciable proportion of the lipids present in the lean meat. Lipids, particularly the phospholipids, are among the more unstable constituents of lean meat; and Younathan and Watts (1960) have recently suggested that the phospholipids play a major role in accelerating flavor deterioration in cooked meats. This paper is concerned with the effect on flavor of the lipids present in lean meat prior to preparation for consumption. Our studies have therefore been made on aged lean beef and lean pork. The meat tissue lipids have been separated into neutral lipids and phospholipids, the fatty acids present in these fractions determined, and the possible contribution of these fractions to either desirable or undesirable flavor evaluated. EXPERIMENTAL Extraction of lipids from muscle. As in previous flavor studies (Hornstein and Crowe, 1960; Hornstein et al., 196Ob), fresh meat 'was aged 10 days at 36-38°F. Several of the muscles were then dissected and stored at 0°F.As needed, samples of meat were thawed, fat was removed, and the trimmed muscle was cut into small sections. The extraction procedure was essentially that of Folch et al. (1957). One hundred grams of the diced meat were blended for 5 min with 900 ml of cold 2:l chloroform-methanol (all solvents are reagent grade and all solvent ratios are v/v) in an Oster blender (mention of trade names is for identification and implies no endorsement). The slurry was immediately filtered, then mixed with 0.2 its volume of water in a Z-L separatory funnel, and allowed to stand overnight at >S"C. The separation into two phases was clean-cut. The lower phase was drained and, without further washing, dried over anhydrous sodium sulfate, concentrated to a small volume on a rotary evaporator at room temperature under partial vacuum, quantitatively transferred with several ml of chloroform to a tared 125-ml Erlenmeyer flask, and dried on the rotary evaporator.Residual solvent was removed under high vacuum. The weighed residue was redissolved in 20 ml of 2O:l chloroform-methanol.Small amounts of undissolved material were removed by centrifugation. Separationof neutral fat from phospholipids by column chromatography.Fifty grams of silicic acid (Mallinckrodt AR loo-mesh) heated overnight at 130°C were slurried with chloroform and poured into a 2.5 X 90-cm column fitted with a sintered-glass disc. Air bubbles were removed by stirring the mixture with a long glass rod. The silicic acid was allowed to settle and the chloroform drained under slight nitrogen pressure. When the column was compact and with at least 15 cm of liquid above the interface, anhydrous sodium sulfate was added to f...

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Determination of Free Fatty Acids in Fat

Cited by 138 publications

References 9 publications

Fatty Acid Transport and Incorporation into Human Erythrocytes In Vitro*

Fatty Acid Transport and Incorporation into Human Erythrocytes In Vitro*

Determination of free fatty acids by capillary zone electrophoresis

Fatty Acid Composition of Meat Tissue Lipids

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