Recent trends in the advanced analysis of bioactive fatty acids

Abstract

The consumption of dietary fats have been long associated to chronic diseases such as obesity, diabetes, cancer, arthritis, asthma, and cardiovascular disease; although some controversy still exists in the role of dietary fats in human health, certain fats have demonstrated their positive effect in the modulation of abnormal fatty acid and eicosanoid metabolism, both of them associated to chronic diseases. Among the different fats, some fatty acids can be used as functional ingredients such as alpha-linolenic acid (ALA), arachidonic acid (AA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), gamma-linolenic acid (GLA), stearidonic acid (STA) and conjugated linoleic acid (CLA), among others. The present review is focused on recent developments in FAs analysis, covering sample preparation methods such as extraction, fractionation and derivatization as well as new advances in chromatographic methods such as GC and HPLC. Special attention is paid to trans fatty acids due its increasing interest for the food industry.

Potentiality of benthic dinoflagellate cultures and screening of their bioactivities in Jeju Island, Korea

“…However, biochemical analysis proved that D5 (O. ovata 1) strain showed the highest anticancer activity among the cultured dinoflagellats strains and was successfully cultured in f/2 media. Previous studies reported that cultured dinoflagelates are prolific sources for lipid or fatty acid isolation (Rodriguez et al, 2010a). The screening results of our studies emphasized that available lipids including stanols, steroids and polyunsaturated fatty acids are potential metabolites for anti-inflammatory effects.…”

Food Analysis: Present, Future, and Foodomics

“…Similar approach has been applied for the advanced analysis of food anthocyanins, isoflavones, and flavanols [99], flavonoids [100], phenolic compounds [101,102], carotenoids [103,104], and other phytochemicals in foods [105]. Many times these studies focus on the biological properties of other compounds, as fatty acids [106] or glucosinolates [107] that can have other sources different than plants. The analysis of nutraceuticals is a key issue for which advanced analytical techniques will play a key role [108] as well as for global research in nutrition and dietetics [109].…”

Fatty acid composition of soybean/sunflower mix oil, fish oil and butterfat applying the AOCS Ce 1j-07 method with a modified temperature program

“…Thus, the selection of GLC parameters such as the temperature program is analytically very important and it mainly depends on the complexity of the FAs present in the sample and the purpose of the analysis. These issues must be known by the analyst, and good reviews on these topics are available in the literature (Seppäenen-Laakso et al, 2002;Kramer et al, 2004;Ratnayake et al, 2006;Destaillats et al, 2007;Rozema et al, 2008;Mossoba and Kramer, 2009;Ruiz-Rodriguez et al, 2010). There are also several standardized methods such as: AOAC Fat in foods 966.06 (2005), AOCS Official Method Ce 1h-05 (2005), AOCS Official Method Ce 1j-07 (2007), AOCS Official Method Ce 2b-11 (2011) and AOCS Official Method Ce 2c-11 (2011).…”