Liquid chromatography method for the simultaneous quantification of fat soluble vitamins in fish tissue

Analele Universitatii "Ovidius" Constanta - Seria Chimie

et al. 2013

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Abstract. The fat soluble vitamins, as well as n3 and n6 fatty acids (FA) are essential compounds of fish lipids and exclusively provided by the diet. Fish is sometimes eaten raw, but it is usually thermal processed before consumption. Temperature processing of fish tissue enhances its taste, inactivates pathogenic microorganisms and increases its shelf life. The fat soluble vitamins (vitamins A, D 3 and E) and fatty acids are considered to be susceptible to oxidation during heating (cooking) process. The aim of the present study was to evaluate the effect of steaming (10 min at 90 o C) and frying (5 min on the each side with sunflower oil) on fat soluble vitamins and fatty acids composition in Horse mackerel (Trahurus mediterraneus) fish fillets. Vitamins A, D 3 and E were analyzed simultaneously using RP-HPLC. The fatty acid composition was analyzed by GC-MS. The amounts of vitamin A (retinol) in cooked fish fillets (for both heat treatments) decreased significantly, compared to their content in the raw samples. In contrast vitamin D 3 (cholecalciferol) content affects only by steaming, while changes on vitamin E (alpha-tocopherol) was observed solely after frying process. The highest content of monounsaturated fatty acids (MUFA) were observed after steaming, whereas fried samples presented higher values of polyunsaturated fatty acids (PUFA) due to significant increase in linoleic acid (C18:2n6). During steaming did not reduce significant n3 and n6 PUFA levels, while frying caused a large reduction of n3 PUFAs. The ratio of n3/n6 was markedly lower in fried samples than in raw and steamed mackerel. In conclusion the Black Sea Horse Mackerel is a good source of vitamin D 3 , vitamin E and n3 PUFAs. After steaming and frying process there were minimum losses in the contents of cholecalciferol and alpha-tocopherol, while retinol was reduced nearly a half. The process of frying affects most significantly three fatty acids groups, whereas after steaming was observed little influence on fatty acids profile.

Section: Extraction Of Fat Soluble Vitamins and Hplc Analysismentioning

confidence: 99%

Fatty acid and fat soluble vitamins composition of raw and cooked Black Sea horse mackerel

Merdzhanova

Analele Universitatii "Ovidius" Constanta - Seria Chimie

et al. 2013

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“…Fishes were filleted and homogenized, and used as raw material for the preparation of random tissue samples. The sample preparation was performed using the method of Dobreva et al [10]. …”

Section: Methodsmentioning

confidence: 99%

“…α-Tocopherol was detected by fluorescence at λ ex = 288 nm and λ em = 332 nm. The measurement was done by the method of external calibration [10]. …”

Section: Methodsmentioning

confidence: 99%

Bulgarian Marine and Freshwater Fishes as a Source of Fat-Soluble Vitamins for a Healthy Human Diet

2013

Foods

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The aim of the present study evaluates the fat-soluble vitamins all-trans retinol (vitamin A), cholecalciferol (vitamin D3) and α-tocopherol (vitamin E) content in the fresh edible tissue of Bulgarian fish species: marine—grey mullet (Mugil cephalus) and bonito (Sarda sarda), and freshwater—rainbow trout (Oncorhynchus mykiss) and common carp (Cyprinus carpio). The sample preparation procedure includes alkaline saponification, followed by liquid-liquid extraction with n-hexane. All-trans retinol, cholecalciferol and α-tocopherol were analyzed simultaneously using RP-HPLC\UV\FL system with analytical column C18 ODS2 Hypersil™. The fat soluble vitamins content (μg per 100 g wet weight) in the fresh edible fish tissue of analyzed fishes are in the ranges: vitamin A from 2.7 ± 0.4 to 37.5 ± 3.4 μg/100 g ww; vitamin D3 from 1.1 ± 0.1 to 11.4 ± 0.6 μg/100 g ww; vitamin E from 121.4 ± 9.6 to 1274.2 ± 44.1 μg/100 g ww. Three fat-soluble vitamins occur in higher amounts in rainbow trout and grey mullet species. According to recommended daily intake (RDI), they are a good source of cholecalciferol.

“…Sample preparation was performed following the method described by Lopez-Cervantes et al [9] with some modifications [10]. An aliquot of the homogenized tissue (1.500±0.005g) was weighed into a glass tube with a screw cap and 1% of methanolic L-ascorbic acid and 1M methanolic potassium hydroxide were added.…”

Section: Sample Preparationmentioning

confidence: 99%

Alpha-tocopherol and ergocalciferol contents of some macroalgae from Bulgarian Black Sea coast

Panayotova

Analele Universitatii "Ovidius" Constanta - Seria Chimie

2013

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The aim of the present study was to determine and compare α-tocopherol and ergocalciferol content in four macroalgae from Bulgarian Black sea coast. Ulva rigida, Cladophora vagabunda, Cystoseira barbata and Cystoseira crinita were used for evaluation of corresponding fat soluble vitamins content. The sample preparation procedure includes alkaline saponification, followed by liquid-liquid extraction. Ergocalciferol (vitamin D 2 ) and α-tocopherol (vitamin E) were analyzed simultaneously using HPLC/UV/FL system (Thermo Scientific Spectra SYSTEM) equipped with RP analytical column. The mobile phase was composed of 97:3 = MeOH:H 2 O. Ergocalciferol was monitored by UV detection at λmax = 265nm, while α-tocopherol was detected by fluorescence at λex=288nm and λem=332nm. Alpha-tocopherol content in algal tissues ranged from 1.68±0.38mg/100g d.w. in Cladophora vagabunda to 29.13±1.08mg/100g d.w. in Cystoseira barbata. Ergocalciferol was detected only in Ulva rigida samples.