Simultaneous extraction and derivatization of amino acids and free fatty acids in meat products

Leggio, Antonella; Belsito, Emilia Lucia; Marco, Rosaria De; Liguori, Angelo; Siciliano, Carlo; Spinella, Mariagiovanna

doi:10.1016/j.chroma.2012.04.029

Cited by 34 publications

(22 citation statements)

References 23 publications

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“…3,10,11,25,26 It is worthwhile to observe that the TAGs identified were represented by the carbon number sum of the molecule and the number of double bonds, e.g., LLL (C54:4). The most recurrent FAs in the mass spectra were palmitic (P, 16 25 Olive-3 sample had the same profile as olive-2. However, olive-1 presented the same profile as the soybean oil samples, with TAG LLL being the most intense.…”

Section: Profile Of Tagsmentioning

confidence: 89%

“…14 Herein, we propose an unprecedented method of TAG analysis in commercial oils, which could also be applied to animal fats and add important information to the techniques already used for this purpose. [15][16][17][18] The possible elimination of isobaric interferences from sodium and potassium adducts is achieved by the addition of the 18-crown-6 ether complexing agent, using ESI-MS direct injection (DI) in positive mode DI-ESI(+)-MS (simplified as DIMS), and involves minimal sample preparation and reduced analysis time. Also, through the TAG profile, the percentage of FAs can be estimated, without the direct involvement of chromatographic techniques.…”

Section: Introductionmentioning

confidence: 99%

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Fast Triacylglycerol Screening and Semi-Quantitative Analysis of Fatty Acids in Commercial Oils by DIMS with 18-Crown-6 Ether/Trifluoracetic Acid Dopants

Tonin

Ribeiro

Poliseli

et al. 2018

J. Braz. Chem. Soc.

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Vegetable oil analyses, especially due to the complexity of the oil components, are commonly laborious, requiring several analytical techniques. In this work, electrospray ionization mass spectrometry with direct injection (DIMS), along with 18-crown-6 ether (crown ether) chelating agent and trifluoroacetic acid (TFA), was used to characterize and semi-quantitatively evaluate commercial vegetable oils. As a result, an unprecedented DIMS method of triacylglycerols (TAGs) analysis for semi-quantitative profiling of fatty acids in commercial oils (e.g., soybean, sunflower, corn, oil, canola), without sample derivatization, was developed. The results of the ion abundances related to the analyzed TAGs, with quantitative percentage analyzed by gas chromatography with flame ionization detector (GC-FID), allowed generating correction factors for each oil. DIMS analysis with crown ether/TFA resulted in the elimination of isobaric interferences from sodium and potassium adducts, facilitating the ion assignments, due to the one-ion-per-molecule observation in the mass spectrum. Chemometric analyses by principal component analysis (PCA) and heatmap, to evaluate the ionic profile of the oils, grouped them accordingly to their TAG content. Olive oil was identified as the most different from the other oils. Overall, a semi-quantitative approach to investigate the vegetable oils, reaching low percentage variation for DIMS, with 2 min analyses and 30 min sample preparation, was proposed.

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Section: Profile Of Tagsmentioning

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Fast Triacylglycerol Screening and Semi-Quantitative Analysis of Fatty Acids in Commercial Oils by DIMS with 18-Crown-6 Ether/Trifluoracetic Acid Dopants

Tonin

Ribeiro

Poliseli

et al. 2018

J. Braz. Chem. Soc.

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“…Direct derivatization of the acidic extract obtained from matrices can successfully be used . In these cases, BAs are extracted and simultaneously quantified together with free amino acids, free fatty acids and estrogens …”

Section: Introductionmentioning

confidence: 99%

“…Direct derivatization of the acidic extract obtained from matrices can successfully be used. [16] In these cases, BAs are extracted and simultaneously quantified together with free amino acids, [17][18][19] free fatty acids [20] and estrogens. [21] The absence of suitable chromophores in the structure of BAs, which often can occur in food matrices at low concentration, can seriously complicate their detection and analytical determination.…”

Section: Introductionmentioning

confidence: 99%

N‐hydroxysuccinimidyl p‐methoxybenzoate as suitable derivative reagent for isotopic dilution assay of biogenic amines in food

et al. 2014

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We present a simple methodology for the simultaneous identification and determination of biogenic amines in food matrices, based on the use of a stable isotope-coded derivatization and liquid chromatography tandem mass spectrometry. The tagging reagent is N-hydroxysuccinimidyl ester of d(0)/d(4) -4-methoxybenzoic acid (d(0)/d(4) -4-MBA-OSu) which mainly functionalizes primary amines. The identification and structural characterization of tagged biogenic amines were exploited by matrix-assisted laser desorption/ionization-mass spectrometry (MS) and MS/MS. Multiple-reaction monitoring has been applied in the assay of biogenic amines in different foodstuffs, providing a method whose reliability is confirmed by the values of accuracy (12%) and by the calculated analytical parameters.

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“…The analysis of dry fermented sausages generally points out on some important parameters: breakdown products of lipolysis [3,4] and proteolysis [5] i.e. peptides, amino acids [6], free fatty acids (FFAs) that contribute to the nutritional characteristics of fermented meat. Much attention is also paid to the determination of products of further degradation such as biogenic amines [7,8] or compounds derived from oxidation of polyunsaturated fatty acids (PUFAs) [9,10].…”

Section: Introductionmentioning

confidence: 99%

GC/MS Analysis of Fatty Acids in Italian Dry Fermented Sausages

Liguori¹,

Belsito²,

Gioia³

et al. 2015

TOFSJ

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Abstract:The present investigation reports a study about the evolution, during ripening, of the fatty acid profile and the fatty acid composition in acylglycerols of three different fermented sausages industrially produced in the Calabria region (Southern Italy). Statistical analysis (ANOVA) was applied to the results obtained for the profiles to check all the differences between samples. The study comprised also an evaluation of the lipid oxidation level. All kind of sausages showed a free fatty acids profile in which the monounsaturated fatty acids were predominant, followed by saturated and polyunsaturated fatty acids. In acylglycerols, a low content in linoleic acid (approximately 2% of total methyl esters) was displayed, while that found in the free fatty acids profile was higher (approximately 17% of total FFAs). In addition, the generation of aldehydes through secondary lipid oxidation was clearly confirmed after long ripening period by classical qualitative colorimetric method supported by 1 H NMR spectroscopy. The differences in fatty acids profiles observed in the free fatty acids and the acylglycerol fractions were certainly due to the high selectivity of lypase activity during the ripening.

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Simultaneous extraction and derivatization of amino acids and free fatty acids in meat products

Cited by 34 publications

References 23 publications

Fast Triacylglycerol Screening and Semi-Quantitative Analysis of Fatty Acids in Commercial Oils by DIMS with 18-Crown-6 Ether/Trifluoracetic Acid Dopants

Fast Triacylglycerol Screening and Semi-Quantitative Analysis of Fatty Acids in Commercial Oils by DIMS with 18-Crown-6 Ether/Trifluoracetic Acid Dopants

N‐hydroxysuccinimidyl p‐methoxybenzoate as suitable derivative reagent for isotopic dilution assay of biogenic amines in food

GC/MS Analysis of Fatty Acids in Italian Dry Fermented Sausages

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