Simple method for clinical determination of 13 carotenoids in human plasma using an isocratic high-performance liquid chromatographic method

Lyan, Bernard; Azaı̈s-Braesco, Véronique; Cardinault, Nicolas; Tyssandier, Viviane; Borel, Patrick; Alexandre-Gouabau, Marie Cécile; Grolier, Pascal

doi:10.1016/s0378-4347(00)00488-6

Cited by 108 publications

(79 citation statements)

References 21 publications

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“…Vitamin E was determined in 1-cm thick samples from the LT (between T7 and T8) by liquid extraction in duplicate as described by Lyan et al (2001) with the following modifications: 0.1 g freeze-dried meat was deproteinized with ethyl alcohol and vortexed; lipophilic components were then extracted with hexane. After the hexane phase was collected and evaporated with a vacuum centrifuge, the dry residue was dissolved in acetonitrile-methanol-dichloromethane and transferred into a 2 ml glass screw-top vial for automatic sampling using 40 μl for HPLC (HPLC 1100; Agilent, Karlsruhe, Germany].…”

Section: Instrumental Analysismentioning

confidence: 99%

Effects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality

Barahona

Olleta

Albertı́

et al. 2016

animal

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Instrumental assessments and sensory tests were performed to evaluate the effects of diet and postmortem ageing time (1, 7 and 21 days) on beef quality. A total of 48 Friesian calves were randomly allocated to four dietary treatments: control, whole linseed (10% linseed), conjugated linoleic acid (CLA) (2% protected CLA), and whole linseed + CLA (10% linseed and 2% protected CLA). Animals were slaughtered at 458 ± 16.6 kg live weight and 11 months of age. Ageing was more significant than diet on most instrumental parameters. Meat from linseed enriched diets had greater drip loss ( P ⩽ 0.001) and intramuscular fat ( P ⩽ 0.01) than meat from animals fed CLA. Beef aged for 7 and 21 days had lower cooking losses ( P ⩽ 0.01) and shear force ( P ⩽ 0.001) than beef aged for 1 day. Lightness was affected only by display time. The addition of CLA in the diet increased hue and yellowness, whereas the inclusion of linseed decreased these values, as well as increased redness. Linseed in the diet decreased fat odour ( P ⩽ 0.05), but increased beef ( P ⩽ 0.01) and liver ( P ⩽ 0.05) flavours. Meat aged for 21 days was significantly more rancid ( P ⩽ 0.001), even under vacuum storage. Several organoleptic properties were improved with the inclusion of linseed in the diet, whereas they remained unaffected by the inclusion of CLA.

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Section: Instrumental Analysismentioning

confidence: 99%

Effects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality

Barahona

Olleta

Albertı́

et al. 2016

animal

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“…Lipophilic components of 50 mg of lyophilized and ground food were first extracted with acetone and then purified with diethyl ether containing echinenone kindly donated by Hoffman La Roche (Basel, Switzerland) as the internal standard. After saponification and cleaning with water, the carotenoids were then analyzed by HPLC using the method described in Lyan et al (2001). The HPLC apparatus consisted of a Waters Alliance 2996 HPLC system (Waters S.A., Saint-Quentin-enYvelines, France) with a photodiode array detector monitoring between 280 and 600 nm.…”

Section: Measurementsmentioning

confidence: 99%

Response of lamb plasma carotenoid concentration to a shift from a low to a high dietary carotenoid level

Oliveira

Carvalho

Prache

2012

Animal

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This study was conducted to investigate the pattern of plasma carotenoid concentration (PCC) in lambs switching from a low to a high dietary carotenoid level. A total of 12 Romane lambs were individually penned indoors and fed a low dietary carotenoid level for 23 days (period 1) and then a high dietary carotenoid level for 15 days (period 2). At the beginning of period 2, the lambs were 15 weeks old and weighed 29.9 kg (s.d. 2.7) on average. Lambs were fed daily (dry matter) 0.558 kg alfalfa pellets, 0.181 kg straw and 0.181 kg barley. Plasma content of total carotenoids was measured daily in period 2 by spectrophotometry. PCC (mg/l) varied with the animal (P , 0.001) and with time elapsed since the beginning of alfalfa distribution (P , 0.001). Mean PCC was 8 mg/l (s.d. 3.3) at the beginning of period 2, then increased curvilinearly with the time elapsed since the beginning of alfalfa distribution. As early as 24 h on the alfalfa diet, PCC was already higher than before the switch (P , 0.001). Mean PCC continued to increase until day 6 on average and reached a plateau thereafter. We propose a monomolecular function to model this pattern, the equation obtained on the mean data being: PCC 5 97 (s.e. 2.2) 3 (12exp (20.3378 (s.e. 0.0282)3d) ), where r 2 5 0.997, r.s.d. 5 4.47, n 5 15 and d 5 day. The percentage of variance explained by the model ranged between 95.9% and 99.2%, depending on the animal. The parameters of the monomolecular function varied among animals, confirming the interindividual variability in animal response. Plateau for PCC was reached slightly earlier for the six lambs with the lowest values of the asymptote than for the six lambs with the highest values of the asymptote.

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“…Carotenoids (β-carotene, lutein and zeaxanthin), vitamin A (all-trans-retinol) and vitamin E (α-tocopherol) in raw milk and lyophilized cheese samples were analyzed using a method adapted from Lyan et al [54]. Carotenoids and fat-soluble vitamins were extracted from samples after addition of echinenone (internal standard) by 2 × 2 volumes of hexane.…”

Section: Determination Of the Composition Of Milk And Cheese Samples mentioning

confidence: 99%

Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

Lucas

Rock

Chamba

et al. 2005

Lait

127

110

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-To assess the relationship between conditions of milk production and cheese contents of components of nutritional interest, it is necessary to know to what extent the compositional variability of cheese depends on that of milk. The respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest were therefore studied under real conditions of cheese production considering four different cheese-making technologies. The nutritional characteristics of the original milk were subject to high variations partly due to animal species (cow vs. goat). Apart from the aspects related to the dry matter content of cheese, the cheese compositional variability in fatty acids, β-carotene, xanthophylls and vitamin E depended mainly on the composition of the original milk. For vitamin A, it was partially influenced by both the original milk composition and the cheese-making process. Regarding folates and minerals, as well as total antioxidant capacity, the cheese composition varied mainly with the cheese-making process. In addition, the cheese-making technology had a significant effect on the cheese composition in minerals and folates, but did not influence the other components affected by the cheesemaking process. Consequently, the cheese contents of fat-soluble compounds depend directly on the conditions of milk production. On the contrary, the composition of cheese in water-soluble compounds varies independently of the conditions of milk production. The total antioxidant capacity of pressed cheeses, unlike the original milk, was positively correlated with some fat-soluble antioxidants. It could therefore be influenced by the conditions of milk production. Résumé -Effets respectifs de la composition du lait et de la transformation fromagère sur la variabilité de composition du fromage en composés d'intérêt nutritionnel. De façon à étudier la relation entre les conditions de production du lait et les teneurs en composés d'intérêt nutritionnel dans le fromage, il est nécessaire de savoir dans quelle mesure la variabilité de composition du fromage dépend de celle du lait d'origine. Les effets respectifs de la composition du lait et de la transformation fromagère sur la variabilité de composition du fromage en composés d'intérêt nutritionnel ont donc été étudiés en conditions réelles de production du fromage et en considérant quatre technologies fromagères différentes. Les caractéristiques nutritionnelles du lait à l'origine du fromage sont soumises à de grandes variations en partie dues à l'espèce animale (vache vs. chèvre). Mis à part les aspects liés à la teneur en matière sèche du fromage, la variabilité de composition du fromage en acides gras, en β-carotène, en xanthophylles et en vitamine E dépend principalement de la composition du lait d'origine, alors que pour la vitamine A celle-ci est influencée à la fois par la composition du lait d'origine et par la transformation fromagère. Par contre, la composition en folates et en minéraux du fr...

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Simple method for clinical determination of 13 carotenoids in human plasma using an isocratic high-performance liquid chromatographic method

Cited by 108 publications

References 21 publications

Effects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality

Effects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality

Response of lamb plasma carotenoid concentration to a shift from a low to a high dietary carotenoid level

Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

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