scholarly journals Fatty Acids Composition in Selected Catering Products

2010 ◽  
Vol 67 (2) ◽  
Author(s):  
Cristian Tudor MATEA ◽  
Adrian MAZAREL ◽  
Maria MORAR ◽  
Constantin BELE ◽  
Andreea BUNEA
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Food Products ◽  
Food Samples ◽  
Dietary Lipid ◽  
Flame Ionization Detection ◽  
Fatty Acids Composition ◽  
Food Groups ◽  
Gas Chromatograph ◽  
Flame Ionization

Intake of dietary lipid is relevant to human health and should be subject of an extended research regarding quantitative and qualitative aspects. Catering food products investigated in the current study have been chosen from two food groups: fish based food products and meat based food products. Fatty acids were analyzed by gas chromatography (GC) with flame ionization detection (FID), a Shimadzu GC-17A series gas-chromatograph, equipped with a 30m polyethylene glycol coated column (Alltech AT-WAX, 0.25mm I.D., 0.25µm film thickness). Helium was used as the carrier gas at a pressure of 147 kPa. The injector and detector temperatures were set at 260ºC. For the oven temperature the following programe was used: 70ºC for 2 min. then raised to 150ºC at 10ºC/ min. rate and held at 150ºC for 3min., then further raised up to 235ºC at a 4ºC/min. A number of ten food samples were investigated. It was found that in the case of products from both food groups analyzed the predominant fatty acid is the oleic acid (18:1) and significant values for palmitic (16:0), linoleic (18:2) and stearic acid (18:0). The ratio between PUFA/SFA is 0.4 for the fish based products and 0.6 for the meat based products, lower than the threshold of 1.5 which is considered not to raise negative health effects.

Determination of selected fatty acids in dried sweat spot using gas chromatography with flame ionization detection

2016 ◽  
Vol 39 (22) ◽  
pp. 4377-4383 ◽  
Author(s):  
Roman Kanďár ◽  
Petra Drábková ◽  
Lenka Andrlová ◽  
Adam Kostelník ◽  
Alexander Čegan
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Flame Ionization Detection ◽  
Ionization Detection ◽  
Flame Ionization

Development of headspace–gas chromatography–flame ionization detection procedure to determine volatile fatty acids in zoo organic waste leachates

2011 ◽  
Vol 63 (12) ◽  
pp. 2873-2877 ◽  
Author(s):  
Anna Banel ◽  
Marta Wasielewska ◽  
Monika Felchner-Żwirełło ◽  
Bogdan Zygmunt
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Organic Waste ◽  
Volatile Fatty Acids ◽  
Sample Introduction ◽  
Flame Ionization Detection ◽  
Monocarboxylic Acids ◽  
Ionization Detection ◽  
Flame Ionization ◽  
Headspace Gas

In order to determine volatile fatty acids (short chain monocarboxylic acids with 2 to 6 carbon atoms in a molecule) in leachates formed in organic waste piles a procedure based on static headspace (HS) coupled with gas chromatography (GC) have been proposed and optimized. The conditions of HS extraction and sample introduction into a gas chromatograph as well as of chromatographic separation were considered. Using flame ionization detection LODs were of the order of 0.02– 0.37 mg/L. The analyzed leachate collecting on and close to a zoo organic waste pile contained VFAs (Volatile Fatty Acids) at a concentration ranging from 5.5 mg/L to 0.88 g/L and from below LOD to 10.1 mg/L for pool water at some distance from the pile, respectively.

scholarly journals Postmarket Laboratory Surveillance for Forbidden Substances in Halal-Certified Foods in Thailand

2019 ◽  
Vol 83 (1) ◽  
pp. 147-154 ◽  
Author(s):  
SUNAINEE MAHAMA ◽  
NAREEYA WALOH ◽  
CHALERMSRI CHAYUTSATID ◽  
SUKRIT SIRIKWANPONG ◽  
ANGSANA AYUKHEN ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Laboratory Testing ◽  
Large Scale ◽  
Islamic Law ◽  
Food Products ◽  
Food Samples ◽  
Negative Control ◽  
Limited Information ◽  
Food Groups ◽  
Fermented Products

ABSTRACT Limited information exists regarding adulteration of Halal-certified food by substances forbidden under Islamic law (Haram substances). This study was conducted using forensic laboratory testing to investigate the prevalence of this type of adulteration. In this large-scale survey of Halal-certified food products randomly collected from markets in Thailand, 4,829 food samples from 10 food groups were tested in the laboratory for four potentially Haram substances: porcine DNA, porcine fatty acids, ethanol, and hydroxyproline (gelatin). No samples were adulterated with porcine DNA or fatty acids. However, 62 samples (approximately 1.3%) were positive for ethanol (>0.5% for non–naturally fermented products and >1% for naturally fermented products). The hydroxyproline concentration in the samples was compared with that of a negative control. Gelatin, as indicated by the presence of hydroxyproline, was the major suspicious substance found in these products. Further investigations are required to determine whether the gelatin is of Halal origin. These results from this first large-scale postmarket surveillance of Halal-certified food products for forbidden substances reveals the important role of forensic laboratory testing for supporting Halal supervision and certification. These findings provide useful information for government agencies seeking to encourage Halal compliance by food enterprises and for Muslim consumers and Halal food importers and exporters. HIGHLIGHTS

scholarly journals Method Development and Validation for Omega-3 Fatty Acids (DHA and EPA) in Fish Using Gas Chromatography with Flame Ionization Detection (GC-FID)

Molecules ◽  
2021 ◽  
Vol 26 (21) ◽  
pp. 6592
Author(s):  
Suryati Muhammad Alinafiah ◽  
Azrina Azlan ◽  
Amin Ismail ◽  
Nor-Khaizura Mahmud Ab Rashid
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Flame Ionization Detection ◽  
Good Precision ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Ionization Detection ◽  
Flame Ionization ◽  
Epa And Dha ◽  
Fish Samples

Gas chromatography with flame ionization detection (GC-FID) has often been used to quantify fatty acids in fish. This study validated the common method for determining omega-3 fatty acids (DHA and EPA) in the raw and cookedwarm-water fish, selayang, using GC-FID for subsequent evaluation on EPA and DHA retention using the Weibull model. The EPA and DHA were separated using a high-polarity capillary GC HP-88 column (60 m length, 0.25 mm ID, 0.2 μm DF) with a total run time of 45.87 min. The method was validated in linearity, precision, accuracy, specificity and sensitivity based on ICH requirements. In addition, it was found that the method had a high recovery rate (>95%) and good precision (RSD ≤ 2%) with overall RSDs ranging below 0.001% for both omega-3 PUFA. In conclusion, this method identified and quantified fatty acids and omega-3 accurately and precisely and can be used effectively for routine FAME analysis in fish samples.

scholarly journals Changes of free fatty acids during ripening of Niva cheese

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S310-S313
Author(s):  
E. Vítová ◽  
J. Zemanová ◽  
Š. Bezděková ◽  
L. Babák ◽  
B. Loupancová ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Sample Preparation ◽  
Free Fatty Acids ◽  
Acid Content ◽  
Potassium Hydroxide ◽  
Methyl Esters ◽  
Flame Ionization Detection ◽  
Ripening Period ◽  
Flame Ionization

Changes in the concentrations of free fatty acids in Niva cheese were monitored over the ripening period. Fatty acids were analyzed as methyl esters using gas chromatography with flame ionization detection. Identification has been carried out by comparison of the retention times with those of standard substances. Methanol esterification method using potassium hydroxide catalysis was used for preparing the sample of the fatty acids. The method is simple in respect to instrumentation and chemicals. It can be applied directly to the cheese matrix, which significantly decreases the time for sample preparation. There were total of 30 fatty acids identified in the cheese. Capric, myristic, palmitic, stearic and oleic acids represented the largest proportion of acid content and the most significant changes during ripening.

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