Total Trans Fatty Acid Analysis in Spreadable Cheese by Capillary Zone Electrophoresis

Abstract

An alternative method for determination of total trans fatty acids expressed as elaidic acid by capillary zone electrophoresis (CZE) under indirect UV detection at 224 nm within an analysis time of 7.5 min was developed. The optimized running electrolyte includes 15.0 mmol L(-1) KH(2)PO(4)/Na(2)HPO(4) buffer (pH approximately 7.0), 4.0 mmol L(-1) SDBS, 8.0 mmol L(-1) Brij35, 45%v/v ACN, 8% methanol, and 1.5% v/v n-octanol. Baseline separation of the critical pair C18-9cis/C18:1-9t with a resolution higher than 1.5 was achieved using C15:0 as the internal standard. The optimum capillary electrophoresis (CE) conditions for the background electrolyte were established with the aid of Raman spectroscopy and experiments of a 3(2) factorial design. After response factor (R(F)) calculations, the CE method was applied to total trans fatty acid (TTFA) analysis in a hydrogenated vegetable fat (HVF) sample, and compared with the American Oil Chemists' Society (AOCS) official method by gas chromatography (GC). The methods were compared with an independent sample t test, and no significant difference was found between CE and GC methods within the 95% confidence interval for six genuine replicates of TTFA analysis (p-value > 0.05). The CE method was applied to TTFA analysis in a spreadable cheese sample. Satisfactory results were obtained, indicating that the optimized methodology can be used for trans fatty acid determination for these samples.

Raman imaging processed cheese and its components

“…Despite this, Raman investigations of cheese in the literature are relatively rare, when compared to other dairy products. The technique has been used to determine starch content in spreadable cheese, to elucidate casein structure during ripening, for quantifying fatty acid content and quantifying the carotenoids during ripening …”

A rapid method for monitoring total trans fatty acids (TTFA) during industrial manufacturing of Brazilian spreadable processed cheese by capillary zone electrophoresis

“…Response factor (R f ) calculations for quantification of trans fatty acids used during SPC processing (Table 1) were optimised according to De Castro et al (2010) for HVF sample analysis and compared to the official GC method of the American Oil Chemists' Society (AOCS) Ce 1h-05. An R f value equal to 0.642 was used for calculations, and pentadecanoic acid (C15:0) was used as an internal standard.…”

“…Since the 1990s, capillary electrophoresis (CE) has been considered to be an interesting alternative separation technique for fatty acid analysis in oils and fats (De Castro et al, 2010;Drange & Lundanes, 1997;Oliveira, Micke, Bruns, & Tavares, 2001;Oliveira, Solis, Gioelli, Polakiewicz, & Tavares, 2003;Porto, Souza, & Oliveira, 2011). Long-chain fatty acids (greater than 10 carbons) have features which are similar to weak acids, and have a pKa of around 5.0.…”

Spectrophotometric Determination of Wpni and HMF in Uht Milk Through the Principal Components Analysis

“…Métodos espectrofotométricos têm sido usualmente utilizados para determinação de alguns constituintes químicos em matrizes alimentícias [4][5][6][7][8][9][10][11] devido à fácil aplicação, eficácia e eficiência aceitáveis, e baixo custo quando comparados a métodos analíticos mais sofisticados como, por exemplo, cromatografia à líquido de alta eficiência (CLAE), 12,13 cromatografia a gás (CG), [14][15][16] cromatografia por fluido supercrítico (CFS) [17][18][19] e eletroforese capilar (EC) [20][21][22][23] associados a detectores compatíveis com cada sistema de separação.…”