Thermal degradation of long‐chain polyunsaturated fatty acids during deodorization of fish oil

Fournier, Véronique; Destaillats, Frédéric; Juanéda, Pierre; Dionisi, Fabiola; Lambelet, Pierre; Sébédio, Jean‐Louis; Berdeaux, Olivier

doi:10.1002/ejlt.200500290

Cited by 120 publications

(108 citation statements)

References 26 publications

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“…It is now well known that during deodorisation and/or refining of oil cistrans isomerisation reactions could have occurred [31,32]. Recent research has recommended that the deodorisation of marine oils should be conducted at a maximum temperature of 180°C to avoid geometrical isomerisation [33,34]. However the trans fatty acid isomers of EPA and DHA was not the subject of research in this study.…”

Section: Determination Of the Total Lipid And Moisture Contentsmentioning

confidence: 65%

Validation of Two Methods for Fatty Acids Analysis in Eggs

Mazalli

Bragagnolo

2007

Lipids

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A comparative study between two methods (lipid extraction followed by saponification and methylation, and direct methylation) to determine the fatty acids in egg yolk was evaluated. Direct methylation of the samples resulted in lower fatty acid content and greater variation in the results than the lipid extraction followed by saponification and methylation. The low repeatability observed for the direct HCl methylation method was probably due to a less efficient extraction and conversion of the fatty acids into their methyl esters as compared to the same procedure starting with the lipid extract. As the lipid extraction followed by esterification method was shown to be more precise it was validated using powdered egg certified as reference material (RM 8415, NIST) and applied to samples of egg, egg enriched with polyunsaturated omega-3 fatty acids (n-3 PUFA), and commercial spray-dried whole egg powder.

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Section: Determination Of the Total Lipid And Moisture Contentsmentioning

confidence: 65%

Validation of Two Methods for Fatty Acids Analysis in Eggs

Mazalli

Bragagnolo

2007

Lipids

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“…These FA isomers would contribute to the FT-NIR signal and influence the quantitation based on the FT-NIR model. It was previously shown that heating fish oil produces trans isomers of the highly unsaturated FA, particularly EPA and DHA, that could only be resolved using very long highly polar capillary columns [34][35][36]. Even though every effort is made to prevent and isolate these products during the production of n-3 PUFA, small amounts were confirmed using the 100 m column (Fig.…”

Section: Ft-nir Quantification Of Fatty Acidsmentioning

confidence: 96%

Rapid quantitation of fish oil fatty acids and their ethyl esters by FT‐NIR models

Azizian¹,

Kramer

Ehler³

et al. 2010

Euro J Lipid Sci & Tech

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Consumption of fish oil and dietary supplements containing eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) has steadily increased because of their reported health benefits. A rapid procedure based on Fourier Transform Near Infrared Spectroscopy (FT-NIR) models was developed for analysis of fish oil and their ethyl ester derivatives to replace the time consuming GC method. Inclusion of fish oil or ethyl esters containing varied concentrations of OA, EPA, and DHA into the FT-NIR classification models made possible their classification and quantification. Accurate GC analysis is essential in developing reliable quantitative models since FT-NIR is matrix dependent. Development of FT-NIR models based on 30 m PEG capillary GC column results, as recommended by the official GC method for analysis of marine oils, proved problematic, since these columns did not resolve many geometric isomers compared to 100 m highly polar cyanopropyl polysiloxane columns. Depending on the content of geometric isomers in fish oils and ethyl esters, the levels of long-chain n-3 PUFA would be overestimated if the model used were based on the results from a 30 m column. The FT-NIR method was found to be applicable to all fish oil and ethyl ester samples, except when fatty acids were outside the range examined, or contaminants were present. The FT-NIR method was applicable to analysis of in-plant intermediates provided contaminants were absent, or identified so they could be incorporated into the model. The FT-NIR method was suitable to evaluate the shelf life of n-3 PUFA concentrates.

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“…This method has some complications. For example: addition of acetyl chloride at room temperature generates an exothermic reaction that often results in loss of sample and possible injury to the analyst; adding the acetyl chloride slowly with stirring is often cumbersome for large numbers of samples; certain polyunsaturated fatty acids are less stable at temperatures of 100°C during the transesterification process; and the generation of molecular species that may contribute to the over-estimation of fatty acids [10]. Furthermore, the FID response varies with carbon-chain variation.…”

Section: Introductionmentioning

confidence: 99%

An Improved Method for Determining Medium‐ and Long‐Chain FAMEs Using Gas Chromatography

Xu¹,

Harvey²,

Pavlina³

et al. 2010

Lipids

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The existing protocols for analyzing fatty acid methyl esters (FAMEs) using a one-step acetyl chloride (AC) catalyzed transesterification and extraction procedure cannot accurately determine the medium- and long-chain fatty acids simultaneously in clinical (enteral, parenteral) formulations. For example: (1) addition of AC at room temperature generates an exothermic reaction that often results in loss of sample and possible injury to the analyst; (2) certain polyunsaturated fatty acids (PUFAs) are less stable at elevated temperatures during the transesterification and contribute to the over-estimation of the C16:0 and C18:1 fatty acids; and (3) the flame-ionization detector (FID) response varies depending on the carbon chain length of the fatty acids, that consequently impacts the underestimation of medium-chain fatty acid (C6-C10) recoveries. To overcome these deficiencies and accurately determine FAMEs, we have developed an improved one-step transesterification method that employs the addition of AC in tubes kept on a dry ice bath, the transesterification at room temperature, and the data analysis using relative response factors. Using this modified protocol, we determined the fatty acid composition of lipid emulsions (Omegaven and Lipidem) on a Shimadzu GC2010 gas chromatography (GC) system using a capillary GC column (Zebron ZB-WAX plus, 30 m, 0.25 mm ID, 0.25 microm). Our data suggest that the improved method can be easily used to accurately determine fatty acids (C6-C24) in functional foods and lipid emulsions.

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Thermal degradation of long‐chain polyunsaturated fatty acids during deodorization of fish oil

Cited by 120 publications

References 26 publications

Validation of Two Methods for Fatty Acids Analysis in Eggs

Validation of Two Methods for Fatty Acids Analysis in Eggs

Rapid quantitation of fish oil fatty acids and their ethyl esters by FT‐NIR models

An Improved Method for Determining Medium‐ and Long‐Chain FAMEs Using Gas Chromatography

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