Quantitative analyses of essential fatty acids in cereals and green vegetables by isotope dilution-gas chromatography/mass spectrometry

Abstract

An analytical method for the accurate determination of essential fatty acids in cereals and green vegetables is established based on isotope dilution-gas chromatography/mass spectrometry (ID-GC/MS). In this approach, 13 Clabeled fatty acids were added as internal standards to the samples prior to the sample preparation. Repeatability and reproducibility for the analyses of the essential fatty acids extracted from homogenized cereals and green vegetables were examined to validate the ID-GC/MS method. The repeatability and reproducibility were within 2% relative standard deviation. The developed method provides higher-order measurement results with the relative expanded uncertainties of 1-2% and 2-4% for cereals and green vegetables, respectively. Based on the fatty acid measurements, the developed ID-GC/MS method can be used as a candidate reference method for the quantitation of essential fatty acids in cereals and green vegetables. The developed method was also applied to analyze several commercially available products including cereal and vegetable powders.

Profiling of Redox-Active Lipophilic Constituents in Leaf Mustard (Brassica juncea (L.) Czern.) Cultivars Using LC-MS and GC-MS

“…Asia Curled) of the total fatty acids. The previous reports also state that ALA is the most abundant fatty acid in herbs (e.g., green leafy vegetables), such as cabbage and spinach [ 41 ], perilla ( Perilla frutescens Britt.) [ 39 ], lettuce [ 17 ], and Komatsuna (Japanese mustard spinach; Brassica rapa var .…”

Cereal Based Beverages for Nutrition Security: An Integrative Review

“…Linoleic (18:2) may be a major unsaturated fatty acid while Palmitic (16:0) may be a major saturated fatty acid present in most cereals. Rice and oats are rich in oleic acid (18:1) and millets are richer in stearic acid (18:0) than other cereals (Lee et al, 2020).…”

Current Strategies for Studying the Natural and Synthetic Bioactive Compounds in Food by Chromatographic Separation Techniques

“…Recent literature review shows that gas chromatography coupled to single or tandem mass spectrometric approaches (GC-MS, GC-MS/MS) served as an efficient tool for the determination of various organic compounds in food samples (Table 2). GC was used to quantify: 200 multiclass pesticides in fruits [67]; 14 lipophilic pesticides in raw propolis [68]; 5 organophosphorus pesticides (OPPs) in fruit juice and water [69], endocrine disrupting chemicals (EDCs) i.e., alkylphenols; 4 phenylphenols, bisphenol A; 7 parabens; 11 OPPs and triclosan in different cereal-based foodstuffs [70]; 4 isomers of hexachlorocyclohexane; 6 pyrethroid pesticides i.e., bifenthrin, fenpropathrin, cyhalothrin, cyfluthrin, cypermethrin, deltamethrin in milk [71]; 133 multiclass pesticides in pericarpium citri reticulatae (chenpi) [72]; 5 NSAIDs i.e., ibuprofen, paracetamol, diclofenac, naproxen, ketoprofen; 3 natural estrogens i.e., estrone, 17β-estradiol, estriol in Mussels Mytilus edulis trossulus [73], glyoxal and methylglyoxal in different alcoholic beverage and fermented foods [74], essential fatty acids in cereals and green vegetables [75], and fatty acids in grilled pork [76]. Crude fat, total saturated acids, and total trans fatty acids in home meal replacements, and restaurant foods were analyzed using GC-FID (gas chromatography-flame ionization detector).…”