Highly sensitive method for the quantification of <i>trans</i>‐linolenic acid isomers in trilinolenin of edible oils using an ionic liquid capillary column

Guo, Qin; Jiang, Fan; Jin, Jing; Li, Qingpeng; Wang, Feng; Wang, Qiang; Ha, Yiming

doi:10.1002/jsfa.8337

Cited by 12 publications

(7 citation statements)

References 23 publications

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“…As the heating temperature increased, the types and quantities of TALAs also increased. t 9, t 12, c 15‐C18:3 was not observed until the linseed oil was heated for 6 h at 170 °C, which is consistent with the findings of Guo et al (2017), who reported that t 9, t 12, c 15‐C18:3 was the most difficult di‐TALA to generate. The order at 200 °C was consistent with the experimental results of Guo et al (2017).…”

Section: Resultssupporting

confidence: 90%

“…Chen et al (2017) found that a large number of free radicals produced by lipid oxidation can cause the oxidation of oxidation‐resistant fatty acids, such as palmitic acid. Moreover, the further isomerisation of t 9, c 12, c 15‐C18:3 and c 9, t 12, c 15‐C18:3 to t 9, t 12, c 15‐C18:3 could also play a role in reducing their content (Guo et al , 2017).…”

Section: Resultsmentioning

confidence: 99%

“…The upper layer of liquid was removed for analysis of FAMEs including TALA methyl esters in the heated oils using a gas chromatography–flame ionisation detector system (model 7820A, Agilent Technologies, Wilmington, DE, USA) equipped with a capillary column (SLB‐IL111, 200 m × 0.25 mm × 0.20 μm, Supelco, Bellefonte, PA, USA). The method used to detect TALAs was previously described by Guo et al (2017) and in this work has been slightly modified to improve the degree of separation of c 9, t 12, t 15‐C18:3 and t 9, c 12, t 15‐C18:3. Briefly, the chromatographic column was initially heated at 60 °C for 5 min, then ramped at 20 °C min −1 to 175 °C and held for 15 min, ramped at 1 °C min −1 to 180 °C and held for 28 min, and finally ramped at 0.2 °C min −1 to 185 °C and held for 30 min.…”

Section: Methodsmentioning

confidence: 99%

“…Hejazi et al (2009) successfully identified the standard mixture of α‐linolenic acid methyl ester geometrical isomers including the seven trans isomers using low‐energy (30, 50 and 70 eV) electron ionisation mass spectrometry. However, the amounts of these compounds formed during heating and the conditions under which they are produced differ because of differences in bond energies (Guo et al , 2017). Li et al (2012) found that t 9, t 12, c 15‐C18:3 and t 9, c 12, t 15‐C18:3 were favoured at temperatures above 220 °C, whereas t 9, c 12, c 15‐C18:3 was favoured at temperatures above 180 °C.…”

Section: Introductionmentioning

confidence: 99%

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Correlations between trans isomers of α‐linolenic acid and polar components in linseed oil during heating

Shao

Song

et al. 2020

Int J of Food Sci Tech

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During heating of oils, trans fatty acids can be formed via various chemical reactions, which are not treated as free fatty acids but as part of triglycerides. The factors that influence the formation of trans isomers of a-linolenic acid (TALAs) and the correlation between TALAs and total polar components were studied by heating linseed oil. Both heating temperature and time affected TALA formation. Increasing temperature from 170°C to 200°C for 2 h produced more TALAs than conducting 14 h heating at 170°C. Pumping air promoted oxidation of a-linolenic acid, reducing the content of TALAs, especially c9, c12, t15-C18:3. TALA contents were positively correlated with total polar components, triglyceride oligomer, triglyceride dimer and diglyceride (DG) (r = 0.456-0.813), but negatively correlated with free fatty acids (r = À0.650-0.469). No correlation was found between TALAs and oxidised triglyceride monomer. Compared with di-TALAs, mono-TALAs had stronger correlation with DG.

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Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Correlations between trans isomers of α‐linolenic acid and polar components in linseed oil during heating

Shao

Song

et al. 2020

Int J of Food Sci Tech

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“…A review has been published by Fanali et al [11], summarizing the application of IL-based columns in GC analyses of FAMEs, and SLB-IL111 was suggested for FAME isomer analyses. This extremely polar column has been used to determine the FA composition in milk fat of different origins [5,12,13], in oils (such as linseed oil [14], menhaden fish oil [15] or various edible oils [16]) and fast food samples [17]. In particular, the SLB-IL111 column was applied to separate cis/trans monounsaturated FAs C14:1 to C20:1 to compare its performance with other commercially available columns, such as the SP-2560 and the CP-Sil 88 ones [6].…”

Section: Introductionmentioning

confidence: 99%

The Role of Ionic Liquid Interaction in the Separation of Fatty Acid Methyl Esters—Polyunsaturated Geometric Isomers in GC–MS

et al. 2021

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Knowledge of the type and level of saturated and unsaturated fatty acids in food and clinical matrices is of practical importance, but the wide variety of fatty acids makes analyses very complex. The discrimination of the geometric isomers of fatty acid needs proper and effective separation conditions. The efficiency of three different stationary phases was evaluated by GC–MS methods in the separation of fatty acids in their methyl ester forms. Significant differences were observed in the efficiencies of polysiloxane-based (non-polar HP-5MS and medium/high polarity DB-225MS) and ionic liquid-based (SLB-IL111) columns. Baseline separation of the geometric isomers of linoleic acid methyl ester was obtained by the extremely polar SLB-IL111 column, showing a preference over the other two columns. The optimization of the experimental conditions (response linearity, limit of detection, limit of quantification, system suitability, intraday and interday repeatability and accuracy) showed the separation power of the ionic liquid interaction in the analyses by using short (25–30 m long) columns. By deducting the general principles of the interaction, predictions can be made for the separation of other isomers. The results facilitate the precise identification of various types of fatty acids in real samples for nutritional information.

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Effect of Temperature and Oxygen Dose During Rendering of Goose Fat to Promote Fatty Acid Profiles

Wojtasik‐Kalinowska

Górska‐Horczyczak

Stelmasiak

et al. 2021

Euro J Lipid Sci & Tech

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The effect of two fat rendering systems of goose fat, sous‐vide and conventional oven baking, on fatty acid and volatile compound profiles, color, and lipids oxidation, is evaluated during refrigerated storage. Low temperature rendering increases polyunsaturated fatty acids and decreases saturated fatty acids concentration (P ≤ 0.05). The obtained results show that oxygen deprivation reduces the fat oxidation process. A discriminant model is designed using principal component analysis. Aldehydes are the dominant volatile fraction of all tested goose fats obtained by various rendering methods. Sous‐vide fat rendered at 90 °C exhibits a flavor difference from raw and baked fat and is recommended as a source of beneficial fatty acids. The utilization of rendering temperature of 130 °C negatively affects the quality of goose fat. Practical applications: The rendering of goose fat under proper conditions influences its stability and promotes the fatty acid profile, as well as aroma and color. Owing to its pro‐health and healing properties, goose fat is perfect for colds accompanied by a runny nose, cough and elevated body temperature. It has a warming effect, which is especially beneficial in the case of non‐invasive treatment of the upper respiratory tract. Additionally, the particularity of goose's fatty acids affects the physical properties (liquid state at room temperature, oxidative stability with the optimal rendering method), where the optimal aroma profile is measured using an electronic nose, which is stable and distinctive. Abdominal goose fat gives a wide range of applications in gastronomy. Owing to the universality resulting from the fatty acid profile not conflicting with religious and cultural statues, as is the case of pork or whale fat, it is a good alternative to animal fats in human nutrition.

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Highly sensitive method for the quantification of trans‐linolenic acid isomers in trilinolenin of edible oils using an ionic liquid capillary column

Abstract: The developed method has been successfully applied to the analysis of ALA isomers in heated pure trilinolenin as well as to trilinolenin in various edible oils, and the TALA isomerization pathways in heated trilinolenin were verified. © 2017 Society of Chemical Industry.

Cited by 12 publications

References 23 publications

Correlations between trans isomers of α‐linolenic acid and polar components in linseed oil during heating

Correlations between trans isomers of α‐linolenic acid and polar components in linseed oil during heating

The Role of Ionic Liquid Interaction in the Separation of Fatty Acid Methyl Esters—Polyunsaturated Geometric Isomers in GC–MS

Effect of Temperature and Oxygen Dose During Rendering of Goose Fat to Promote Fatty Acid Profiles

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