Solid phase microextraction - gas chromatography for the evaluation of secondary lipid oxidation products in chicken patties during long-term storage

Abstract

A formação de hexanal, pentanal e malonaldeído em hambúrgueres de frango cru e grelhado durante o armazenamento a -18 ºC por 90 dias foi avaliada por microextração em fase sólida (SPME) utilizando fibras DVB/CAR/PDMS. As condições de extração foram otimizadas para obtenção de resultados reprodutíveis e evitar a saturação da fibra, mesmo para as amostras mais oxidadas. O desempenho de diferentes fibras DVB/CAR/PDMS foi verificado durante toda estocagem, sendo necessárias sete fibras para acompanhar o desenvolvimento da oxidação lipídica. O coeficiente de variação (CV) foi calculado para 60 determinações em duplicata e não foram observadas diferenças (p < 0,05) entre os CV das fibras independentemente do número de vezes que foram usadas. Os hambúrgueres crus apresentaram correlações de Pearson significativas (p < 0,05) entre todos os parâmetros analisados, variando entre 0,93 e 0,99. Entretanto, para os hambúrgueres grelhados, apenas a correlação de 0,98 entre hexanal e pentanal foi significativa.The formation of hexanal, pentanal and malonaldehyde from raw and grilled chicken patties during storage at -18 ºC for 90 days was evaluated by SPME using a DVB/CAR/PDMS fiber. The extraction conditions were optimized to provide reproducible results and avoided fiber saturation even for more oxidised samples. The performance of different DVB/CAR/PDMS fibers was verified during the entire storage period and seven separate fibers were used to assay the extent of lipid oxidation. The relative standard deviation (RSD) was calculated for 60 duplicate analysis and no differences were observed (p > 0.05) among the fibers RSD despite the number of times they were used. The relationship between the different parameters were also established and compared to the results obtained by the traditional TBARS test. Raw patties showed significant (p < 0.05) Pearson's correlations between all parameters, varying from 0.93 to 0.99. However, grilled patties presented a correlation of 0.98 only between hexanal and pentanal.

Effect of Annatto Seed and Coriander Leaves as Natural Antioxidants in Fish Meatballs during Frozen Storage

“…The meatballs with coriander had TBARS values above those observed for the meatballs with annatto and annatto plus coriander; however, this meatball presented a similar behavior to the control meatball, presenting the maximum TBARS value in day 75 and decreasing from day 90 on. The decrease in TBARS values during storage was also observed by other authors (Bragagnolo and others 2005; Mariutti and others 2009) and may be attributed to the reaction of MA with proteins or reactions of polymerization (Aubourg 1993). After 15 d of frozen storage, TBARS values of sardines increased 97% when compared to the fresh sardines (Chaijan and others 2006).…”

“…However, its greatest disadvantage is that the reaction with thiobarbituric acid is not specific for MA, whether other compounds, being or not related to lipid oxidation, may react with the thiobarbituric acid, leading to an overestimation of the grade of lipid oxidation. So, the TBARS values must be used to measure the extension of the lipid oxidation, but not to quantify MA (Mariutti and others 2009). …”

Lipid and Cholesterol Oxidation in Chicken Meat Are Inhibited by Sage but Not by Garlic

“…The volatile aldehydes, pentanal and hexanal, were determined by headspace solid phase microextraction coupled to gas chromatography with flame ionization detector (Mariutti and others 2009). The hexanal (Sigma‐Aldrich, Mo., U.S.A., 99% purity) and pentanal standards (Fluka, Steinheim, Germany, 97% purity) were used to confirm identity, and 2‐heptanone (Sigma‐Aldrich, 99% purity) was used as internal standard.…”

Effect of annatto powder and sodium erythorbate on lipid oxidation in pork loin during frozen storage

“…The secondary products of lipid oxidation were determined as the thiobarbituric acid reactive substances (TBARS) (Bragagnolo, Danielsen, & Skibsted, 2005;Castro et al, 2011;Mariutti, Nogueira, & Bragagnolo, 2009;Sancho et al, 2011).…”

“…Other compounds related or not to lipid oxidation may also react with the thiobarbituric acid leading to an overestimation of the extent of lipid oxidation if the Table 4 Fatty acid composition (mg/g of fat) of raw pork patties during 120 days of storage at −18°C. value of TBARS is considered alone or compared among different food matrices submitted to different processing or storage conditions (Mariutti et al, 2009). …”