Rapid, quantitative determination of polar compounds in fats and oils by solid-phase extraction and size-exclusion chromatography using monostearin as internal standard

Márquez‐Ruiz, Gloria; Jorge, Neuza; Martín-Polvillo, M.; Dobarganes, M. C.

doi:10.1016/0021-9673(96)00429-3

Cited by 122 publications

(81 citation statements)

References 13 publications

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“…Polar compounds. Polar compounds (PC) were obtained by solid-phase extraction (SPE) using Sep-Pack silica cartridges, subsequently separated by high performance size-exclusion chromatography and quantified through the internal standard method according to Márquez-Ruiz et al (1996). For the SPE step, 1g silica gel SPE cartridges (J.T.…”

Section: Methodsmentioning

confidence: 99%

Effectiveness of added natural antioxidants in sunflower oil

Carelli¹,

Franco²,

Crapiste³

2005

Grasas y Aceites

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RESUMENEfectividad de antioxidantes naturales adicionados a aceite de girasol..Se investigó la actividad antioxidante de ∝-tocoferol, δ-tocoferol, ácido cítrico y palmitato de ascorbilo en aceite de girasol con su conteniendo natural de tocoferol. La efectividad de los mismos fue analizada a través de la medida de la estabilidad oxidativa en Rancimat y el seguimiento de la oxidación con el almacenamiento a diferentes temperaturas. Las muestras extraídas periódicamen-te de la estufa fueron sometidas a los siguientes análisis: índice de peróxidos, valor de p-anisidina, contenido y distribución de compuestos polares y contenido residual de tocoferol natural. La efectividad de cada antioxidante resultó fuertemente dependiente de la temperatura y método de ensayo. Mientras el ácido ascórbi-co resultó ser el antioxidante más efectivo según el índice de estabilidad oxidativa medido en el equipo Rancimat, el δ-tocoferol fue el antioxidante más efectivo en las experiencias de almacenamiento.PALABRAS-CLAVE: Aceite de girasol -Antioxidantes naturales -Autooxidación -Compuestos polares.. SUMMARY Effectiveness of added natural antioxidants in sunflower oil.The antioxidant activity of ∝-and δ-tocopherol, citric acid, ascorbic acid and ascorbyl palmitate was investigated in sunflower oil containing naturally occurring tocopherol. The effectiveness of natural antioxidants in sunflower oil was monitored by the accelerated oxidative stability test Rancimat and oxidation development during storage under different conditions. Samples in storage experiments were periodically removed and analyzed for peroxide value, p-anisidine value, total content and distribution of polar compounds, and residual naturally occurring tocopherol. The effectiveness of each antioxidant was strongly dependent on temperature and the testing method. While ascorbic acid appears to be the most effective antioxidant according to the Rancimat oxidative stability index, δ-tocopherol shows improved performance when considering storage experiments.

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Section: Methodsmentioning

confidence: 99%

Effectiveness of added natural antioxidants in sunflower oil

Carelli¹,

Franco²,

Crapiste³

2005

Grasas y Aceites

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“…The peaks resolved, eluting by inverse order of molecular weight, corresponded to 3 groups of oxidized compounds: oxTGM, TGD and TGO. This methodology was described in detail, including precision, accuracy and recovery data, in a previous publication [23].…”

Section: Quantitation Of Total Oxidation Compounds and Distribution Imentioning

confidence: 99%

“…It consists of a combination of adsorption and exclusion chromatographies that enables concomitant quantitation of primary and secondary oxidation products [22,23], thus providing a good measurement for the early and advanced stages of lipid oxidation [24]. Three groups of oxidized compounds can be quantitated: oxidized triacylglycerol monomers (oxTGM), dimers (TGD) and higher oligomers (TGO).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity of phenolic compounds in sunflower oil‐in‐water emulsions containing sodium caseinate and lactose

Velasco

Dobarganes

Márquez‐Ruiz

2004

Euro J Lipid Sci & Tech

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The aim of this work was to study the evolution of oxidation and the efficiency of phenolic antioxidants in sunflower oil-in-water emulsions containing sodium caseinate and lactose (Cas-Lac) or stabilized by . Two groups of phenolic antioxidants which are structurally similar were tested, i.e. (1) a-tocopherol and its water-soluble analogue, Trolox; and (2) gallic acid and its ester derivatives propyl gallate and dodecyl gallate. Emulsion samples were oxidized at 40 7C and the progress of oxidation was followed through quantitation of oxidized triacylglycerol monomers, dimers and oligomers. Results showed that Cas-Lac emulsions were more stable to oxidation than T-20 emulsions. In both types of emulsions, the most protective antioxidants were the compounds of lower polarity, namely, a-tocopherol and dodecyl gallate. It was also found that substantial amounts of a-tocopherol coexisted with significant polymerization, which was indicative of the heterogeneity of oxidation, i.e. differences of oxidation rate in oil droplets.

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“…The methodology ensures rapid measurement of different groups of oxidized triacylglycerols in small samples, using monostearin as internal standard and has been described in detail, including precision, accuracy and recovery data, in a recent publication [19]. Bread samples were first separated into crust and crumb to determine whether there was any influence of higher temperatures in the outer layers during baking.…”

Section: Measurement Of Oxidized Triglyceride Monomers and Polymers Imentioning

confidence: 99%

Bioavailability of n–3 Polyunsaturated Fatty Acids (PUFA) in Foods Enriched with Microencapsulated Fish Oil

et al. 2000

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Objective: Incorporation of fish oil into food products provides a means of increasing n–3 fatty acid intake, particularly in populations where fish consumption remains low. The aim of the present study was to evaluate the bioavailability of n–3 PUFA in microencapsulated fish-oil-enriched foods compared with an equal amount of n–3 PUFAs contained in fish oil capsules. Methods: Twenty-five healthy female volunteers were randomly assigned to one of two groups for the 4-week intervention: one group received 0.9 g of n–3 PUFA/day as fish oil capsule (capsule group), while the second group (food group) received an equal amount of n–3 PUFA/day from enriched foods. Baseline and post-intervention samples were analysed for platelet fatty acid composition. Results: There was no significant difference in the change in platelet arachidonic acid (AA), eicosapentaenoic acid (EPA), or docosahexaenoic acid (DHA) between the two groups following the intervention. Conclusions: The results indicate that n–3 PUFA from microencapsulated fish-oil-enriched foods are as bioavailable as n–3 PUFA in a capsule. Fortification of foods with microencapsulated fish oil, therefore, offers an effective way of increasing n–3 PUFA intakes and status in line with current dietary recommendations.

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Rapid, quantitative determination of polar compounds in fats and oils by solid-phase extraction and size-exclusion chromatography using monostearin as internal standard

Cited by 122 publications

References 13 publications

Effectiveness of added natural antioxidants in sunflower oil

Effectiveness of added natural antioxidants in sunflower oil

Antioxidant activity of phenolic compounds in sunflower oil‐in‐water emulsions containing sodium caseinate and lactose

Bioavailability of n–3 Polyunsaturated Fatty Acids (PUFA) in Foods Enriched with Microencapsulated Fish Oil

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